Sicilian Spaghettini
Indulge in the vibrant flavors of southern Italy with this Sicilian Spaghettini recipe, a perfect blend of bold, fresh, and savory ingredients. This Mediterranean-inspired pasta dish features delicate spaghettini tossed in a fragrant sauce of extra virgin olive oil, garlic, and a touch of heat from red chili flakes. Anchovy fillets dissolve into the mix, creating an umami-rich base that beautifully complements the sweetness of cherry tomatoes and the briny notes of capers and Kalamata olives. A hint of fresh parsley, zesty lemon, and optional Parmesan cheese elevate each bite to culinary bliss. Ready in just 35 minutes, this recipe is an ideal weeknight dinner that brings the authentic taste of Sicily right to your table. Perfect for seafood lovers and fans of Italian comfort food!
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Recipe Information
Ingredients
- 400 grams Spaghettini
- 4 tablespoons Extra virgin olive oil
- 4 units Garlic cloves, thinly sliced
- 1 teaspoon Red chili flakes
- 6 units Anchovy fillets, finely chopped
- 300 grams Cherry tomatoes, halved
- 2 tablespoons Capers, rinsed and drained
- 100 grams Kalamata olives, pitted and chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Lemon zest
- 50 grams Parmesan cheese, grated (optional)
- to taste Salt
- to taste Black pepper
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the spaghettini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant but not browned.
Sprinkle in the red chili flakes and chopped anchovy fillets. Stir and cook for another 1-2 minutes until the anchovies dissolve into the oil.
Add the halved cherry tomatoes, stirring to coat them in the flavored oil. Cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
Stir in the capers and chopped Kalamata olives. Continue cooking for 2-3 minutes, mixing well to combine the flavors.
Reduce the heat to low, then add the cooked spaghettini to the pan. Toss well to coat the pasta in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce and help it cling to the spaghettini.
Season the dish with salt and freshly ground black pepper to taste. Stir in the chopped parsley and lemon zest for brightness.
Divide the Sicilian Spaghettini among serving plates. Top with grated Parmesan cheese if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 7198 mg | 313% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 10.4 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 786 mg | 60% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1324 mg | 28% | |
*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.
