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Siciliana Pasta Recipe

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This recipe for Siciliana Pasta, by , is from The Berner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sherri lee Scott-Berner

Category:
Category:

Ingredients:  
Ingredients:  
500g Cooked spaghetti
⅓cup olive or coconut oil
4 cloves garlic
1 onion
1 peeled large eggplant
15 black olives
2 tbsp capers
10 roma, or the equivalent of sun ripeness, or grape tomatoes
12 leaves or more of fresh basil
Salt
Pepper

Directions:
Directions:
Cook pasta as per instructions on bag.

Heat up oil.

Lightly brown garlic, onion and finely chopped eggplant and cook till soft.

Drain ans rince olives ans capers and add to frying mixture.

Put tomatoes in blender or bullet and add to pan. Cook until thickened over medium heat.

Add basil, salt and peppe



Drain pasta and add to frying pan. Coat the pasta well ans serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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