Sicilian Style Spaghetti
Elevate your pasta game with Sicilian Style Spaghetti, a vibrant dish that captures the bold, sun-soaked flavors of Southern Italy. This easy-to-make recipe combines al dente spaghetti with a rich, savory sauce of garlic-infused olive oil, anchovies, and crushed red pepper flakes for a hint of heat. The sauce is simmered with sweet, whole peeled tomatoes, briny black olives, and tangy capers, creating a harmonious blend of salty and tangy notes. Fresh basil and parsley add a burst of herbal brightness, while a sprinkling of Pecorino Romano cheese provides a decadent finishing touch. Perfect for a quick weeknight dinner or an elegant meal, this Mediterranean-inspired pasta is sure to impress with its authentic taste and comforting simplicity. Ready in just 40 minutes, it’s a delicious way to transport your tastebuds straight to Sicily.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 4 tablespoons Extra virgin olive oil
- 4 Garlic cloves, minced
- 4 Anchovy fillets, chopped
- 0.5 teaspoons Crushed red pepper flakes
- 800 grams Canned whole peeled tomatoes
- 100 grams Pitted black olives, sliced
- 2 tablespoons Capers, rinsed
- 10 Fresh basil leaves, chopped
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Freshly ground black pepper
- 50 grams Grated Pecorino Romano cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the spaghetti.
While the spaghetti cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic, anchovy fillets, and red pepper flakes to the skillet. Cook for 2-3 minutes, stirring frequently, until the anchovies dissolve into the oil and the garlic is fragrant (but not browned).
Add the canned whole peeled tomatoes to the skillet. Use a wooden spoon to gently break the tomatoes into smaller chunks. Simmer the sauce for 15 minutes, stirring occasionally.
Stir in the sliced black olives, capers, and half of the chopped basil. Cook for an additional 5 minutes to allow the flavors to meld.
Taste the sauce and season with salt and freshly ground black pepper, as needed.
Add the cooked spaghetti to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you achieve your desired consistency.
Divide the spaghetti among serving plates. Garnish with the remaining basil, parsley, and a sprinkling of grated Pecorino Romano cheese, if using.
Serve immediately and enjoy your Sicilian-style spaghetti!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 8324 mg | 362% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 37.4 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 931 mg | 72% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2014 mg | 43% | |
*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.
