Sicilian Holiday
Transport your taste buds to the sun-drenched shores of the Mediterranean with "Sicilian Holiday," a vibrant and flavorful pasta recipe that celebrates the bold, briny ingredients of Sicilian cuisine. Perfect for weeknight dinners or casual gatherings, this dish combines tender spaghetti with the savory richness of sun-dried tomatoes, pitted black olives, capers, and (optional) anchovies, all tied together by fragrant garlic and a hint of red chili flakes. Fresh cherry tomatoes add a burst of sweetness, while lemon zest and torn basil leaves lend a bright, zesty finish. Ready in just 35 minutes, this recipe requires minimal prep and delivers maximum flavor, making it an effortless way to savor the essence of Sicily in every bite. Serve it with a sprinkle of Parmesan and a drizzle of extra virgin olive oil for the ultimate Mediterranean indulgence! Keywords: Sicilian pasta recipe, Mediterranean flavors, easy weeknight dinner, sun-dried tomatoes, Italian-inspired dish.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 4 tablespoons extra virgin olive oil
- 4 units garlic cloves, minced
- 100 grams sun-dried tomatoes, chopped
- 100 grams pitted black olives, halved
- 2 tablespoons capers, rinsed and drained
- 0.5 teaspoons red chili flakes
- 2 units anchovy fillets, finely chopped (optional)
- 1 teaspoons lemon zest
- 200 grams grape or cherry tomatoes, halved
- 10 units fresh basil leaves, torn
- 2 tablespoons fresh parsley, finely chopped
- 50 grams grated Parmesan cheese (optional)
- 1 to taste salt
- 1 to taste freshly cracked black pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red chili flakes to the skillet, sautéing for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the chopped sun-dried tomatoes, black olives, capers, and anchovy fillets (if using), cooking for another 2 minutes to combine the flavors.
Add the halved grape or cherry tomatoes and lemon zest to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes slightly soften.
Reduce the heat to low and add the cooked spaghetti to the skillet. Toss the pasta in the sauce until well-coated. Gradually add the reserved pasta cooking water, a few tablespoons at a time, to achieve your desired consistency.
Season with salt and freshly cracked black pepper to taste.
Remove the skillet from heat and stir in the fresh basil leaves and parsley.
Serve immediately, garnished with grated Parmesan cheese (if desired) and an extra drizzle of olive oil. Enjoy your 'Sicilian Holiday'!
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5938 mg | 258% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 44.8 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 877 mg | 67% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4286 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
