Sicilian Spaghetti and Gravy

Do you slave over a hot stove for hours perfecting your generations-old spaghetti sauce? The one your grandmother made, the one your mother made, the one your aunt across town made and to whom you traveled on Sundays because “her Romagravy was THE ONE!”

I don’t.  At least not any more.

Blame it on Nino.

He is Nino Elia.  He’s a chef of note here in the Lancaster PA area, who specializes in-home dinner parties, small events, and private cooking classes. Ellen and I met him doing a cooking-class presentation at my new favorite gourmet shop in the area, Zest!  They called it Date Night with Nino!, and boy was it ever.  Sixteen (mostly) cooking enthusiasts who love to get together and have a good time.  This particular event was all about cooking Sicilian.

Nino presented pan-fried Kalamata olives with rosemary and ricotta salata, pollo alla vucciria–which he called Chicken Chaos (aptly named!), and spaghetti con pomodoro arrosto al forno, which basically is spaghetti with oven-roasted tomatoes and basil.  It was all amazing.

When I was single and living in Olde City Philadelphia I used to make the spaghetti dish almost every night, because it is filling, healthy, cheap, and simple.  But I didn’t know it had a name–to me it was spaghetti with a quick, fresh tomato and basil condiment.

Nino has raised this dish to an art form, taking it to a place beyond what I knew of Sicilian cuisine.  It isn’t actually very far from what I used to make, but far enough to have awakened in me a new appreciation for what gets made for dinner in Sicily.  I can imagine this dish being served nightly at homes all over the Italian island, and no one ever tiring of it–in fact, one can imagine alterations from time to time to keep the idea fresh.

So no more long, loving hours in the kitchen with red gravy (save that for some other recipe).  Don’t cook your sauce to death.  This one reeks of fresh ingredients.  But also, it is so quick and simple that you will likely want to make this one of your go-to “dinners in a hurry.”  That’s the way it ought to be.Sicilian Spaghetti

Spaghetti con pomodoro arrosto al forno

Ingredients:

12 ripe Roma tomatoes

5-8 cloves fresh garlic, minced

1 bunch fresh basil, divided

1/4 cup extra-virgin olive oil

kosher salt and pepper to taste

Parmesano Reggiano

Preparation:

For the sauce:  Cut the tomatoes in half and place on an olive-oiled baking sheet, skin side down.  Sprinkle with salt, pepper, garlic, chopped basil, and olive oil.  Bake for 20 minutes in a pre-heated 400-degree oven.  After 20 minutes turn the tomatoes cut side down an bake for another 10 minutes.  Remove from the oven, cover loosely with foil, and set aside until just before the pasta is finished.  Pick off the skins and half the sauce in a large saute pan over low heat. Chop or mash the tomatoes into chunks, taste for salt and pepper and adjust the flavor.

For the pasta:  Bring a large pot of water to a rolling boil.  When the tomatoes come out of the oven, add a tablespoon salt to the boiling water and stir once. Then add a box of spaghetti, stir once or twice, and cook for 2 minutes less than the recommended time on the package for al-dente pasta (the timing is important–the pasta will continue to cook after you remove it from the water).  With a slotted spoon, remove the pasta from the water and place it in the pan with the sauce.  Toss lightly to coat the pasta with the sauce.

Serve the pasta topped with the remaining sauce, garnished with more freshly chopped basil, freshly grated Parmesano Reggiano, and a drizzle of extra-virgin olive oil.

Want to see more of Nino?  Check him out at:  https://www.facebook.com/Nino-Elia-145679935496202/

Mangia!

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About Lancaster Food Style

Lancaster Food Styles highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on April 10, 2016, in Herbs and Spices, Main Dishes, Pasta, Recommendations, Vegetarian and tagged , , , , , . Bookmark the permalink. 2 Comments.

  1. It looks delicious. I have bookmarked for next weekend!

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