Vermicelli alla Siracusana
4 servings Toast the pepper; peel it, deprive it of the seeds and filaments and reduce it to strips.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at wineandtravelitaly.com.
Cooking tools:
- Stove
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Tongs
- Serving bowl
Ingredients
- 400 g Vermicelli (or spaghetti)
- 1 aubergine
- 1 pepper
- 1/2 glass of Monte Etna DOP extra virgin olive oil
- 1 clove of garlic
- 50 g anchovy fillets
- 2 tablespoons of capers
- 100 g black olives
- 300 g peeled tomatoes
- 1 sprig of basil
- salt
- pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Vermicelli Puttanesca: A Bold and Tasty Pasta Delight - Norah Recipes
norahsrecipes.com
Perfectly Cooked Vermicelli
toastpad.com
Pasta alla siracusana
olitalia.com
Vermicelli Pasta Salad Recipe: How to Make It
tasteofhome.com
Pasta Alla Siracusana | Oregonian Recipes
recipes.oregonlive.com
Vermicelli Caprese
americanbeauty.com
Vermicelli Aglio e Olio Recipe | Italian Pasta Dish
excitedfood.com
Roasted Vermicelli
bregano.in