Ingredients for Siciliana Sauce For Pasta
- 2 ounces anchovy fillets (drained)
- Black Olives
- 2 tablespoons capers (drained)
- Olive Oil
- 1 medium onion, chopped
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 1 teaspoon sugar
- Red Wine
- Fresh Basil
- Red Pepper Flakes
- 2 tablespoons tomato paste
- Fresh Parsley
- Salt And Pepper
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How to Make Siciliana Sauce For Pasta
- Heat 2 tablespoons of olive oil in a large, deep pot over medium-high heat.
- Add 1 medium onion (chopped), 1 medium eggplant (diced), and 1 red bell pepper (diced). Cook, stirring occasionally, until the eggplant softens (about 10-15 minutes).
- Add 4 cloves garlic (minced), 28 ounces canned crushed tomatoes, 1 teaspoon sugar, 1/2 cup dry red wine, and 1/2 teaspoon red pepper flakes.
- Gently crush the tomatoes with a fork.
- Bring the sauce to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Stir in 2 ounces anchovy fillets (drained), 2 tablespoons capers (drained), 2 tablespoons tomato paste, 1/2 cup fresh basil (chopped), and 1/4 cup fresh parsley (chopped).
- Season with salt and freshly ground black pepper to taste. Cover and cook for an additional 5 minutes.
- Serve over your favorite pasta!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
54g
Fat
16g
Carbs
9g