Spaghetti Syracuse Style Food

SYRIAN SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
• Bake in preheated oven for 1 hour, or until top is crunchy.

JO MAMA'S WORLD FAMOUS SPAGHETTI

Steps:

• In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
• Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water.
• Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
• Stir well and barely bring to a boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
• Cook spaghetti according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

SPAGHETTI SYRACUSE STYLE

Steps:

• Arrange eggplant on double thickness of paper towels. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips. Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
• Heat oil in large pot or Dutch oven over medium-high heat. Add garlic; sauté until light brown, about 3 minutes. Discard garlic. Add eggplant to pot; sauté until beginning to brown, about 10 minutes. Add anchovies; stir 2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add olives, basil, capers and bell pepper strips and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before using.)
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer spaghetti to large shallow bowl. Spoon sauce over. Sprinkle with cheese.

SICILIAN-STYLE SPAGHETTI

Steps:

• Preheat oven to 350°.
• Bring a large pot of water to a boil.
• Place cauliflower, 1/4 cup oil, and anchovy fillets in a large sauté pan over medium heat.
• Cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt.
• Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes.
• Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes.
• Stir in raisins and pine nuts, and cook until just heated through.
• Remove from heat and cover; set aside.
• Place panko on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper.
• Toss to coat crumbs with oil, and spread into an even layer.
• Bake until lightly browned and crunchy, about 10 minutes.
• Set aside.
• Add salt and return to boil; add spaghetti and cook according to package directions.
• Drain, and add to a large bowl.
• Drizzle with remaining 2 tablespoons oil; toss to coat.
• Top with cauliflower mixture, parsley, and lemon juice.
• Gently toss to combine.
• Sprinkle with panko and cheese; serve immediately.