| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| spaghetti all'eoliana spaghetti eolian stye ingredients: 1 pound spaghetti or spaghettoni 12 ripe cherry tomatoes 4 garlic cloves 8 Sicilian green olives 8 Calamata olives 1/2 cup capers 1 teaspoon dry oregano leaves 8 large basil leaves 1/4 cup extra virgin olive oil crushed chili pepper sea salt |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Slice the tomatoes in half, gently squeeze out the seeds and excess juice, and then slice them in half. Chop the garlic, remove the pits from the olives and mince them. Rinse the capers and tear the basil leaves. Bring a large pot of salted water to boil and add the spaghetti and cook over high heat, stirring the pasta from time to time to prevent sticking. Heat the olive oil with the garlic in a large pan over moderate heat, cook for a few moments before adding the chopped tomatoes, minced olives and capers. When the tomatoes begin to release their juices, add the oregano, basil, crushed chili pepper. Salt to taste. If the sauce becomes too dry add a spoonful or two of pasta water to loosen the sauce. Remove from the burner and set aside. The instant the pasta is al dente, drain and simmer with the sauce until evenly combined. Serve immediately! |
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| Renato Guttuso |