Spaghetti Siciliana Recipe

Name: Spaghetti Siciliana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 6 cloves garlic; 2 small eggplants; 25 pitted kalamata olives; 16 ounces whole wheat spaghetti; 1 red bell pepper; 1 yellow bell pepper; 14 ounces diced tomatoes; 2 tablespoons capers; 4 tablespoons grated pecorino romano cheese; 17 leaves fresh basil

Servings: persons

3 tablespoons olive oil
6 cloves garlic
2 small eggplants
25 pitted kalamata olives
16 ounces whole wheat spaghetti
1 red bell pepper
1 yellow bell pepper
14 ounces diced tomatoes
2 tablespoons capers
4 tablespoons grated pecorino romano cheese
17 leaves fresh basil

1
cube eggplants and cut bell peppers into slim strips and sliver garlic.
2
cook oil and garlic over medium heat for 2-3 min.
3
add eggplant and bell pepper and cook 2-4 min (until just wilted).
4
add tomato and bring to boil.
5
chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken.
6
in the meantime, cook the pasta and chop remaining basil into ribbons.
7
toss pasta with sauce and top with cheese and basil ribbons.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 6 cloves garlic, 2 small eggplants, 25 pitted kalamata olives, and more.

Yes, Spaghetti Siciliana falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Siciliana

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