Foodkit Recipe
Ray’s Sicilian Spaghetti
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Garlic Cloves | Peel and chop or slice finely |
| Eggplant | Dice into 2cm pieces |
| Pitted Kalamata Olives | |
| Tarakihi (Fillet) | Dice into 3cm pieces |
| Spaghetti | |
| Tomato | Peel by nicking the tops and cutting out the cores, submerge in boiling water for 30 seconds, then submerge in cold water, peel and dice into 2cm pieces |
| Lemons | Zest the lemon. Use the juice for serving |
| Capers | |
| Almonds sliced | Chop |
| Mint | Slice the leaves |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 5 mins | Heat the oil over moderate heat and add the garlic and eggplant. Fry gently for about 5 minutes until eggplant is soft and lightly browned. |
|---|---|
| Step 2 4 mins | Add the olives and fish and fry for 3-4 minutes or until the fish is still rare in the middle. |
| Step 3 8 mins | Meanwhile, boil the spaghetti in a large saucepan of well salted water until al dente. Remove from the heat, drain and place in a warm serving bowl. |
| Step 4 3 mins | Add the tomatoes, lemon zest, capers and almonds to the fish mixture and add all of this to the spaghetti. Mix well. |
| Step 5 2 mins | Generously dribble with extra virgin olive oil, lemon juice to taste over the pasta and plenty of mint. |
| Step 6 | Toss well and serve immediately. |
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