Spaghetti alla cucunciata, the true traditional Sicilian recipe: very good. An explosion of flavors. Super tasty and tasty dish: summery, but not too much this is a dish that is handed down from grandparents to children. Let’s see how it is prepared and what the ingredients are.
INGREDIENTS of spaghetti alla cucunciata
Clean the aubergines, wash them well and then cut them into cubes (first divide them in two and then into cubes): now put them in a colander and sprinkle the aubergines with salt. Wait an hour and let the aubergines drain the water. After this time, dry the aubergines to remove excess water. Now rinse the anchovies and remove the salt: at this point put everything in a blender or blender and blend the anchovies and cucunci (capers). Now add the oil and get a creamy pesto.
At this point, grill the peppers, peel them and cut them into strips. Take a pan, make a drizzle of oil and then add the chopped peppers and aubergines. Let it fry for a few minutes. Now add the cherry tomatoes and cook for 15 minutes.
Add the peppers, olives, a few basil leaves and a part of the pesto and let it mix. Taste and, if necessary, salt and pepper. Boil the spaghetti and sauté them together with the sauce. Serve by adding a few sprigs of pesto, a sprinkling of grated pecorino and serve.