Spaghetti Siciliana
Transport your taste buds to the sun-soaked shores of Southern Italy with this vibrant and flavorful Spaghetti Siciliana recipe. Made with al dente spaghetti tossed in a rich, savory tomato sauce infused with the briny tang of capers, the salty depth of anchovy fillets, and the bold flavors of black olives, this dish is a celebration of traditional Sicilian cuisine. Aromatic garlic, red onion, and a touch of chili flakes add warmth, while freshly chopped parsley and torn basil leaves bring a bright, herbaceous finish. Perfect for a quick yet elegant weeknight dinner, this classic Italian pasta pairs beautifully with a sprinkle of Parmesan cheese and a crusty loaf of artisan bread. Ready in just 30 minutes, this one-pan wonder promises to be your next go-to spaghetti recipe.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 4 tablespoons extra virgin olive oil
- 1 medium, finely chopped red onion
- 3 finely minced garlic cloves
- 400 grams canned chopped tomatoes
- 100 grams, pitted and sliced black olives
- 2 tablespoons capers
- 4 anchovy fillets
- 0.5 teaspoons chili flakes
- 3 tablespoons, chopped fresh parsley
- 10 small leaves, torn fresh basil leaves
- to taste salt
- to taste black pepper
- 50 grams, grated (optional) Parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and reserve 1/2 cup of the pasta water.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped red onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic, chili flakes, and anchovy fillets. Cook for 1-2 minutes, breaking the anchovies down with a spoon until they dissolve.
Add the canned chopped tomatoes to the skillet. Stir well and let the sauce simmer for 8-10 minutes, lowering the heat as needed.
Stir in the sliced olives, capers, salt, and black pepper. Cook for another 2-3 minutes to heat everything through. Adjust seasoning if necessary.
Add the cooked spaghetti to the skillet and toss to coat in the sauce. If the mixture seems too thick, add a little of the reserved pasta water to loosen it.
Remove the skillet from heat and stir in the fresh parsley and basil leaves.
Serve immediately, garnished with additional basil leaves and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 6136 mg | 267% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 21.2 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1022 mg | 79% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1745 mg | 37% | |
*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.
