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Spaghetti alla Sicilana

Under $10/4 servesVegetarian Italian
Serves 4Time 30 minsSpaghetti alla Sicilana

A delicious, tangy pasta, traditional in Sicily

Fat - total 16g 23%
Fat - saturated 2g 10%
Salt 132mg 6%
Protein 10g 20%
Carbs 44g 14%
Sugar 9g 10%
Energy 1525kJ 18%

% based on an adult’s recommended daily intake


  • ( 1 medium) Eggplant
  • ( 1 medium) Red capsicum, fresh
  • ( 1 medium) Zucchini, unpeeled
  • ( 2 medium) Tomato
  • ( 1/2 bunch) Fresh basil
  • ( 1 3/4 cup) Wheat pasta, dry
  • ( 4 tbsp) Olive oil
  • ( 1 medium) Brown onion, raw and peeled
  • ( 2 cloves) Raw garlic, peeled
  • ( 1/2 tsp) Ground black pepper
  • ( 7 tsp) Pickled capers, drained


  1. Boil a large pot of water and cook pasta as per packet instructions.
  2. Crush the garlic and cut the onion into small cubes. Cut the tomato, eggplant, capsicum, and zucchini into cubes.
  3. To a large pan, add the oil, onion, and garlic. Cook for five (5) minutes.
  4. Add the eggplant, capsicum, and zucchini.
  5. Add the tomatoes and cook for 10 minutes on high, so that the tomatoes become a sauce.
  6. Add the capers and basil.
  7. Stir the sauce through the cooked pasta and serve.
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