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Spaghetti Siracusani


  • Preheat oven to 230°-240°C. 
  • Cook the capsicum in the oven for 20 mins until the skins are charred. Then place in a paper bag to cool, before removing the skin and seeds and cut into strips.
  • At the same time, sprinkle the eggplant with salt and set aside. Then rinse well, pat dry and dice.
  • Heat the oil in a large non-stick pan and gently saute the garlic until fragrant. Then add the eggplant, tomatoes, capers, anchovies and a pinch of salt. Mix well and add the olives and capsicum. Gently cook for about 15 mins and taste for seasoning.
  • In the meantime, cook the pasta in boiling water until al dente. Drain well and add to the sauce. Toss well and then stir in the basil and pecorino. 
  • Serve in large individual bowls with good crusty bread on the side.
  • from Diane Seed - cooking school proprietor/author in Europe


  • 2 yellow capsicum
  • 1 large eggplant, thickly sliced
  • sea salt flakes
  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 400 gm canned tomatoes, drained & diced
  • 2 tbsp capers, chopped
  • 4 anchovies, chopped
  • 12 pitted black olives, sliced
  • 500 gm spaghetti or vermicelli
  • a few basil leaves
  • ½ cup freshly grated pecorino cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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