Sicilian Spaghetti Cake Pasticcio Di Spaghetti Alla Siracusana Food

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.

SPAGHETTI ALLA SIRACUSANA

Steps:

• Heat 3 tablespoons of the evoo in a skillet.
• Add breadcrumbs and cook, stirring, over high heat until golden brown and crunchy.
• Transfer to a serving bowl and stir in cheese. Set aside.
• Add remaining tablespoon of evoo to the skillet and heat.
• Add garlic and sardines and cook and stir until sardines are broken up.
• Dissolve tomato paste in warm water.
• Add to sardine mixture together with pepper.
• Combine and remove from heat.
• Toss sauce with hot cooked pasta.
• Add 1/4 cup of the breadcrumbs and toss again.
• Put the rest of the breadcrumbs on the table for each person to sprinkle over individual servings.

SICILIAN SPAGHETTI CAKE (PASTICCIO DI SPAGHETTI ALLA SIRACUSANA)

Steps:

• Preheat oven to 400°F. Put a pot of water on to boil for cooking pasta. Combine tomatoes, olives, basil and capers in a food processor; pulse until coarsely chopped. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell peppers and onion. Cook, stirring often, until tender, about 10 minutes. Add garlic and crushed red pepper (if using) and cook, stirring, until fragrant, about 1 minute more. Add tomato mixture and bring to a simmer. Season with salt and pepper. Transfer to a large bowl. Meanwhile, cook spaghetti (or vermicelli) in boiling salted water until al dente, 5 to 8 minutes. Drain and rinse well. Add to sauce and mix well. Let cool to room temperature. Stir in Pecorino Romano. Brush the remaining 2 teaspoons oil over the bottom and sides of a heavy 10-inch ovenproof skillet. Heat the pan over medium heat. Remove from heat; add pasta mixture and press firmly into an even layer. Bake pasta until golden brown, about 30 minutes. Run a knife around the inside edge of the pan and invert the spaghetti cake onto a large platter. Cut into wedges and serve. TIPS & NOTES Make Ahead Tip: Prepare through Step 4. The pasta mixture will keep, covered, in the refrigerator for up to 2 days. Return to room temperature before proceeding.