Spaghetti alla Siracusana

Spaghetti with Capers and Yellow Pepper

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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

  1. 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.