Spaghetti Siracusana

Michael Diacono’s comforting pasta dish combines simple pantry ingredients to make a delicious meal on those nights you come home without a plan. 

Spaghetti Siracusana

Serves 4


  • 400g spaghetti
  • Extra virgin olive oil
  • 1 small aubergine, cut into smallish cubes
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 small yellow pepper, sliced
  • Some chilli
  • 8 black olives, chopped
  • 1 tbsp capers
  • 1tbsp anchovies
  • 150g cherry tomatoes, halved
  • A few raisins
  • 50g grated pecorino cheese


  1. Bring a large pot of salted water to the boil.
  2. Heat up a good glug of olive oil in a large pan and fry the aubergines till softened and starting to colour then add the chopped onions and garlic. Add more oil if needed.
  3. Stir fry gently for 5 mins then add the sliced peppers and some chilli. 
  4. Stir well and cook for a few minutes before adding the olives.
  5. Chop the capers and anchovies together and add to the sauce together with the cherry tomatoes and raisins. If the sauce is a bit dry add a ladle of water from the pasta pot.
  6. Cook for 5 mins before tossing the pasta into the sauce.
  7. Stir well and mix in the grated pecorino. Serve at once.

This recipe first appeared on Gourmet Today TV, aired on TVM on 27 November, 2015.