Sicilian spaghetti

Sicilian spaghetti - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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A tasty spaghetti meal with the flavours of Sicily. This recipe uses a mixed variety of olives and cherry tomatoes, resulting in beautiful and appetising rainbow colours. It also contains garlic, chili, anchovies and capers for those tasty delicious flavours.

A quick meal to make, if organised, it should be done by the time the pasta is cooked. Including boiling time, usually under 20 minutes.

I used the beautiful milder white anchovies, if you can’t find them, use the regular ones and half the amount as they are stronger.

If you season your pasta water correctly, a little less salty than sea water, then no further seasoning is required. The anchovies, olives and cheese are salty enough. Enjoy this Sicilian Style spaghetti today!

Ingredients

230g - 8oz Spaghetti
4 tbsp extra virgin olive oil
2-3 cloves of garlic
½ tsp dried hot chili flakes
1 tbsp tomato paste
¾ cup dry white wine
1oz – 30g white anchovy fillets (approx. 8)
2oz – 60g Mixed olives (pitted)
2 tbsp capers (drained or desalted)
8oz – 230g washed cherry tomatoes, mixed variety
Hand full of fresh parsley leaves
1 cup grated Parmesan Cheese

Steps

Step 1
Place a large pot of water for your pasta on high heat. Once boiling add enough salt. (If you salt correctly you won’t require further seasoning). Add the spaghetti once boiling and cook al dente. The sauce should be ready by then.
Step 2
While the pasta water is heating, get your ingredients ready. Peel and finely slice your garlic cloves. Pit the olives and cut in half. Cut the cherry tomatoes in half. Grate the Parmesan cheese very finely. Chop the parsley quite coarsely. Set all ingredients aside.
Step 3
To a large frying pan on medium heat, add 3 tbsp of olive oil. Add the garlic slices and chili flakes. Sweat the garlic 30 seconds or so, to soften not brown. Add the tomato paste and let it fry in the oil as you mix ingredients. Deglaze with white wine. Add the white anchovies, the olives and capers. Bring to a simmer and stew 30 seconds. Add a couple ladles of hot pasta water and the cut cherry tomatoes. Leave to cook approx. 3 minutes until soft but still firm.
Step 4
Drain pasta and add to sauce. Add the chopped parley and mix well over high heat. Turn off heat, add half the cheese and mix again, add the rest of the cheese, and mix some more. If it looks too dry, add a little pasta water. Ready to serve.
Step 5
Drizzle a little more olive oil on top and sprinkle grated Parmesan cheese.

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