Spaghetti alla Siracusana

Name: Spaghetti alla Siracusana (Spaghetti with Capers and Yellow Pepper)
Yield: Serves 4
Cuisine: Italian
Ingredients: sea salt (optional); 8 fresh basil leaves, torn into shreds; 15-20 ml/3-4 tsp salted capers, rinsed, dried and chopped; 2 garlic cloves, lightly crushed; 400 g/14 oz dried spaghetti; 4 green olives, pitted and chopped; 3 large, salted anchovies, washed, dried and boned; 275 g/10 oz ripe tomatoes, peeled, seeded and cut in quarters; 120 ml/4 fl oz/½ cup olive oil; 4 black olives, pitted and chopped; 1 large yellow bell pepper; 1 large aubergine/eggplant, peeled and cubed

Spaghetti with Capers and Yellow Pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This simple recipe from the ancient and atmospheric city of Siracusa makes for a delicious and very attractive pasta dish. Only the sweetest, juiciest yellow peppers, such as those that grow in rich profusion all over Sicily, should be used to achieve the right intensity of sweet, slightly peppery flavour.

Ingredients

1 large yellow bell pepper
120 ml/4 fl oz/½ cup

Method

Roast the bell pepper over a naked flame or under a hot grill or broiler, turning it frequently until the skin blisters and is blackened all over. Put the pepper in a bowl, cover the bowl with clear film or plastic wrap and set aside.