Italian Talisman Italian Cook Book

Spaghetti Syracuse Style

I suppose it should come as no surprise to anyone who has followed my posts on Ada Boni’s “The Talisman Italian Cook Book” that I love pasta. I also seem to gravitate towards the Sicilian end of the Italian cuisine spectrum. Hence, this pasta which combines the vibrant flavours of caponatina with spaghetti is really a no brainer for me. In fact, at one of my first jobs working in an Italian restaurant I used to specifically ask for something very much like this without realizing their was a historical basis. Probably, my favourite pasta recipe in the whole book and it will certainly be hard to beat going forward with the blog.


1 lb spaghetti
1/2 cup olive oil
2 cloves garlic, minced
6 tomatoes, peeled and chopped
1 Italian eggplant, diced
2 roasted green peppers
10 green olives
1 tbsp capers
1 tbsp fresh basil, finely chopped
3 anchovy filets, minced
1/2 tsp salt
1 tsp pepper


  1. Brown garlic in olive oil over medium heat.
  2. Add tomatoes and eggplant and simmer for 30 minutes.
  3. Add peppers, olives, capers, basil, anchovies, salt and pepper and simmer for 10 more minutes. Add water if too dry.
  4. Cook pasta in salted water. Drain.
  5. Take some of the sauce and cook pasta slightly to coat noodles. Top with the rest of the sauce and serve with fresh basil.