Ziti Syracuse-style
Region: Italy, Sicily
Category: Pasta with Fish
Season: Any
Difficulty: Medium Difficulty

This style of cooking is considered Baroque and typical of the province of Syracuse in Sicily.  The food is inventive, luscious and devil-may-care.  The flavors are aromatic and penetrating on every level.  My son Ali loved this preparation when he was in high school and asked that leftovers be put in his lunch box. You can use any kind of macaroni including mezzani ziti a long tubular pasta the length of spaghetti but with a hole the size of something in between bucatini and ziti.  It’s fun and kind of silly to eat.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 60 minutes

1/2 cup extra-virgin olive oil

4 large garlic cloves, finely chopped

1 medium-size white onion, chopped

2 salted anchovy fillets, rinsed

1 red bell pepper, roasted until blistered black, peeled, seeded, and sliced

1 yellow bell pepper, roasted until blistered black, peeled, seeded, and sliced

3 large plum tomatoes, peeled, seeded, and chopped

1 tablespoon capers, rinsed, chopped if large

1 tablespoon pine nuts

10 imported green olives, pitted and chopped

1 tablespoon golden raisins

1/2 cup dry white wine

1/2 cup water

1/2 pound mezzani ziti

10 ounces broccoli, stems sliced, florets left whole

14 ounces mixed fish, cubed (striped bass, mahimahi, salmon, swordfish, yellowtail etc.)

1. In an earthenware casserole (preferably), put the olive oil, garlic, onion, anchovy fillets, and bell peppers and turn the heat to medium-high.  Once it begins to sizzle, cook until softened, stirring, 5 to 6 minutes.  Add the tomatoes, capers, pine nuts, olives, raisins, white wine, and water.  Season with the oregano, and salt and pepper.  Cook until dense, stirring occasionally, about 30 minutes.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally. After 6 minutes add the broccoli and continue cooking until the pasta is al dente.  Drain without rinsing. Break up the broccoli florets.

3. While the pasta and broccoli are cooking add the fish to the casserole, turn the heat to medium and cook until they have lost their color and are springy to the touch, 10 to 12 minutes.  Transfer the pasta and broccoli to the casserole, toss gently, and serve.

Variation: 

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Posted: 12/18/2006