Spaghetti Alla Siracusana
Transport your taste buds straight to the sun-soaked shores of Sicily with Spaghetti Alla Siracusana—a vibrant and savory Italian pasta dish bursting with Mediterranean flavors. This quick and easy recipe combines al dente spaghetti with a robust sauce made from juicy cherry tomatoes, briny black olives, tangy capers, and fragrant garlic, all sautéed in rich extra virgin olive oil. Optional anchovy fillets and a pinch of red chili flakes add depth and a subtle kick, while fresh basil and dried oregano infuse the dish with aromatic brightness. Finished with a sprinkle of Pecorino Romano or Parmesan cheese, this 30-minute dish is a perfect choice for weeknight dinners or casual entertaining. Lauded for its balance of bold, salty, and fresh flavors, Spaghetti Alla Siracusana is a must-try for anyone craving authentic Southern Italian cuisine.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 60 ml extra virgin olive oil
- 3 pieces garlic cloves, thinly sliced
- 250 grams cherry tomatoes, halved
- 100 grams black olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 2 pieces anchovy fillets, finely chopped (optional)
- 15 grams fresh basil leaves, roughly chopped
- 1 teaspoon dried oregano
- 0.5 teaspoons red chili flakes (optional)
- 1 to taste salt
- 1 to taste black pepper
- 50 grams grated Pecorino Romano or Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the sliced garlic to the pan and sauté for 1-2 minutes, or until fragrant and lightly golden.
Stir in the cherry tomatoes and cook for 5-7 minutes, gently pressing them with the back of a spoon to release their juices.
Add the black olives, capers, and, if using, the anchovy fillets. Cook for another 2-3 minutes, allowing the flavors to meld.
Stir in the dried oregano and red chili flakes (if using). Season with salt and black pepper to taste, keeping in mind that the capers and anchovies add natural saltiness.
Add the cooked spaghetti to the skillet and toss to combine, ensuring that the pasta is well coated in the sauce. Gradually add reserved pasta cooking water, 1-2 tablespoons at a time, to loosen the sauce if needed.
Remove from heat and stir in the fresh basil leaves.
Divide the pasta among serving plates and garnish with grated Pecorino Romano or Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 5847 mg | 254% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 10.3 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 752 mg | 58% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1086 mg | 23% | |
*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.
