Vermicelli alla Siracusana

There's no pasta in my stomach, but it is on my mind. I will dedicate this post in loving memory of one of my favorite dishes, Vermicelli alla Siracusana.


Could this be one of the reasons why I had to go on the South Beach Diet to begin with? Let's not answer that question right now.

Contents:

• Vermicelli pasta
  
• Olive oil
• Garlic
  
• Capers
• Anchovies
• Yellow pepper
• Eggplant
• Black olives
  
• Tomatoes
• Basil
  

Start by frying the eggplant in oil until it is cooked throughout and golden brown. Cook the yellow peppers (either by roasting them or just simply sauteing them). Over medium heat, begin to build your sauce. Fry the garlic, add the capers and anchovies. Add in the eggplant and yellow peppers. Add the pitted, fresh black olives. Mix in the tomatoes. (I like to use whole, canned Italian tomatoes and then mash them up with the back of my wooden spoon.) Stir in basil and season with salt and pepper. Once the pasta is cooked al dente, mix into the sauce and finish the cooking. Top with lots of Parmesan cheese. Devour.

I first made this dish during one of my first cooking classes. It was also one of my first (knowingly) experiences with anchovies. Now I love anchovies. Well, "love" may be too strong of a word. I can tolerate them and appreciate the flavor they contribute to dishes like Vermicelli alla Siracusana. That being said, I still get a little creeped out when I pull one of those slimy little buggers out from the jar of oil. The little hairs get me every time. I just try to tell myself that those hairs are supposed to be there (and then chop them up as fast as I can).

This is one of those dishes that I could make in my sleep. I think it is so simple, and I love that it can essentially be ready to eat whenever I'm ready to eat. And since I believe the world should actually revolve around my eating schedule, this really fits the bill.

What makes this simple is that the only fresh ingredients that you really need to have on hand are the eggplants, peppers, and basil (and olives, if you are using fresh, which I hope you are!). I will assume that you most likely have pasta, olive oil, and garlic at home already. The capers and anchovies keep for a while so those fall more into the condiment category. The tomatoes are canned. They really are the best that way because they are canned at their peak. Unless tomatoes are in season and fabulous where you live, I really don't think it's worth the time peeling them for sauce.

Just be careful with the salt. The olives and capers add quite a salty bite to the dish, so additional salt is really up to your discretion, if necessary at all.

And if you want a true Italian experience but can't seem to be able to visit in person, do what I do: cook this dish, pour some white wine, turn on your Italian language audio book, set the sound machine to "waves" and pretend you're on the Sicilian coast instead of Manhattan.