Sicilian Spaghetti
Transport your taste buds to the sun-soaked shores of Sicily with this vibrant Sicilian Spaghetti recipe, an authentic celebration of bold Mediterranean flavors. Featuring tender al dente spaghetti tossed in a rich, savory sauce made with extra virgin olive oil, garlic, anchovy fillets, and cherry tomatoes, this dish is a perfect marriage of simplicity and sophistication. Black olives, capers, and a hint of red chili flakes add a delightful depth and a subtle kick, while fresh parsley and Parmesan cheese crown the dish with a touch of freshness and creaminess. Ready in just 30 minutes, this quick and satisfying recipe is ideal for weeknight dinners or entertaining guests. Pair with crusty bread and a glass of white wine for an unforgettable dining experience.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 4 tablespoons extra virgin olive oil
- 4 units garlic cloves
- 4 units anchovy fillets
- 300 grams cherry tomatoes
- 100 grams black olives (pitted)
- 2 tablespoons capers (rinsed)
- 1 teaspoon red chili flakes
- 2 tablespoons parsley (chopped)
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Bring a large pot of salted water to boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the spaghetti aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and sauté them in the olive oil for about 1-2 minutes, or until fragrant.
Add the anchovy fillets to the skillet. Use a wooden spoon to break them down into the oil as they cook for 2 minutes.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes until they soften, stirring occasionally.
Stir in the black olives, rinsed capers, and red chili flakes. Cook for another 2 minutes to combine the flavors.
Add the cooked spaghetti to the skillet along with a splash of the reserved pasta water. Toss everything together until the sauce evenly coats the pasta. Add more pasta water as needed to adjust the consistency.
Season with salt and black pepper to taste, keeping in mind that the anchovies, olives, and capers add some saltiness.
Remove the skillet from heat and stir in the chopped parsley.
Serve hot, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 8552 mg | 372% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 11.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 996 mg | 77% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1506 mg | 32% | |
*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.
