Sicilian Easy Pasta Sauce Food

PASTA ALLA NORMA RECIPE

Steps:

• Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
• Heat the oven to 425 degrees F.
• Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
• Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
• When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
• Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
• Add chopped parsley and grated ricotta salata cheese to finish.

QUICK EASY SICILIAN PASTA SAUCE

Steps:

• Peel Tomatoes, place in a roasting pan. Drizzle with oil, season with salt, pepper and sugar. Throw in oven at 450 degrees for 5-6 minutes or place on roasting pan and cook on grill.
• Dice garlic small and roast in frying pan.
• Chop Fresh Basil.
• Once Tomatoes are roasted they need to be blended. You can use a good old fashioned blender or food processor. Try not to over blend. Tomato sauce should be liquid but not blended until foamy.
• Add blended tomatoes to the pan of roasted garlic, bring to a simmer. Add chopped basil, stir.
• Add sugar and/or salt to taste. Serve over angel hair pasta or whichever kind you like.

SICILIAN SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.

SICILIAN EASY PASTA SAUCE

Steps:

• Heat olive oil in bottom of large sauce pot.
• Add onion and cook until they are translucent.
• Reduce heat and add garlic (careful as it burns easily).
• Add tomato juice, soup, paste, strained tomatoes, pepper, basil and sugar.
• Add baking soda carefully. It will foam up, be prepared to stir to dissipate the foam.
• Simmer on low heat.
• Brown meat in separate pan. Add to sauce when browned.
• Simmer sauce about 2 hours.
• Serve over good quality pasta. Some say it needs to rest overnight in the fridge, but who has the patience for that?

SICILIAN PASTA SAUCE

Steps:

• Heat oil and crushed pepper in sauce pan,add onion and garlic. Saute until translucent. Deglaze with wine, add tomatoes cushed and paste. Bring to simmer, continue to simmer for 45 minutes up to 4 hours. Add herbs, sugar, and season if needed.
• Toss with favorite pasta. Serve with grated parmesan romano and a glass of wine.
• Can also add meat/ sausage/ ribs before deglazing with wine. Or mix in a cup of ricotta and grated mozzerella and bake in 400 degree oven until bubbling and golden.

PASTA WITH SARDINE SAUCE (PASTA CON SARDINE SICILIANO)

Steps:

• Cut fish into 1" pieces.
• Saute garlic in olive oil over medium heat until golden.
• Add sardines and continue to saute and stir until almost a paste (approximately 7 minutes).
• Add tomato paste and 3 to 5 tomato paste cans of water to the fish and bring to boil.
• Add herbs (leaves only)and raisins.
• Reduce heat, add salt and pepper; simmer until thick.
• Place cold water into large pot and start to the boil.
• Boil pasta until al dente, drain and toss with sauce.
• Serve with grated cheese on the side.

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large pot, heat oil over medium heat.
• Add onions, mushrooms, zucchini and garlic.
• Cook while stirring over medium heat for about 5 minutes.
• Add lentils[I like the orange ones] and 3 cups water to the vegetables.
• Turn up the heat and bring to a boil, stirring occasionally.
• Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water.
• Bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes.
• If necessary, add more water to keep the sauce from sticking.
• Be careful not to dilute; the sauce should be quite thick.