Spaghetti Siracusani
Transport your taste buds to the sun-soaked shores of Sicily with Spaghetti Siracusani, a vibrant pasta dish bursting with Mediterranean flavors. This quick and easy recipe combines tender spaghetti with a savory medley of garlic, juicy cherry tomatoes, briny black olives, capers, and rich anchovy fillets, all brought to life by a hint of red chili flakes and fresh basil. With just 30 minutes from start to finish, it’s a perfect weeknight dinner that doesn’t skimp on flavor. The anchovies melt into lush extra virgin olive oil to create a deeply flavorful base, while the reserved pasta water ensures the sauce clings perfectly to every strand. Topped with a drizzle of olive oil for a luxurious finish, Spaghetti Siracusani is a rustic, satisfying meal that pays homage to Italian coastal cuisine. Perfect for lovers of bold, simple, and unapologetically authentic dishes.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 4 tablespoons Extra Virgin Olive Oil
- 2 cloves Garlic Cloves
- 300 grams Cherry Tomatoes
- 100 grams Black Olives (pitted)
- 50 grams Capers (rinsed and drained)
- 3 fillets Anchovy Fillets
- 10 leaves Fresh Basil Leaves
- 1 teaspoon Red Chili Flakes
- 1 to taste Salt
- 1 to taste Black Pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and add them to the skillet. Sauté until fragrant, about 1 minute.
Add the anchovy fillets to the skillet, using a wooden spoon to break them up as they dissolve into the oil.
Halve the cherry tomatoes and add them to the skillet. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
Slice the black olives and add them to the skillet along with the capers and red chili flakes. Stir well to combine.
Season the sauce with a pinch of salt and black pepper, keeping in mind that the anchovies and capers are already salty.
Toss the cooked spaghetti into the skillet with the sauce. Add a splash of the reserved pasta water to help coat the spaghetti evenly.
Stir in the fresh basil leaves and cook everything together for 2–3 minutes, allowing the flavors to meld.
Divide the Spaghetti Siracusani among plates, drizzle with a little extra olive oil if desired, and serve immediately.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 7592 mg | 330% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 12.2 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 380 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1346 mg | 29% | |
*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.
