Vermicelli alla Siracusana

Vermicelli alla Siracusana


4 servings

  • 400 g Vermicelli (or spaghetti)
  • 1 aubergine
  • 1 pepper
  • 1/2 glass of Monte Etna DOP extra virgin olive oil
  • 1 clove of garlic


  • 50 g anchovy fillets
  • 2 tablespoons of capers
  • 100 g black olives
  • 300 g peeled tomatoes
  • 1 sprig of basil
  • salt and pepper


Toast the pepper; peel it, deprive it of the seeds and filaments and reduce it to strips.

Wash the aubergine and remove the petiole; then cut into cubes and place in a colander, sprinkled with salt, to lose the liquid of vegetation.

Brown the crushed garlic in a pan with the oil; remove it and dissolve the desalted anchovy fillets in the sauce.

When they are golden, add the fillet tomatoes, the pepper, the capers and the olives.

Perfume with a handful of well-cleaned basil leaves; add salt and pepper and cook for about a quarter of an hour on a moderate flame.

Boil the pasta in abundant salted water; drain it al dente and toss it with the prepared sauce.

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