Spaghetti A La Siceliana Recipe

Prepare aromatics

Heat 3 tbs olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Cook mushrooms

Increase heat to medium-high, add the sliced mushrooms and a pinch of salt. Sauté until the mushrooms release their moisture and begin to brown, about 5–7 minutes.

Deglaze and build sauce

If using, pour in the 60 ml white wine to deglaze the pan, scraping up any browned bits; simmer until most of the wine has evaporated, about 1–2 minutes. Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, dried oregano, red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.

Add olives and capers

Stir in the halved olives and rinsed capers. Reduce heat to low and simmer the sauce, uncovered, for 12–15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Taste and adjust seasoning as needed.

Finish sauce

Stir in the torn basil leaves and keep the sauce warm over the lowest heat while you cook the pasta. If the sauce becomes too thick before the pasta is ready, add a splash of the reserved pasta water to loosen it.

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Cook 400 g dried spaghetti according to package instructions until al dente, usually 8–10 minutes. Reserve 120 ml (about 1/2 cup) of the pasta cooking water, then drain the spaghetti.

Add drained spaghetti directly to the sauce pan. Toss well over low heat for 1–2 minutes so the pasta absorbs the sauce. If the sauce needs loosening, add the reserved pasta water a few tablespoons at a time until you reach a glossy, clingy consistency.

Remove from heat. Drizzle 1 tbs extra-virgin olive oil over the pasta and toss to combine. Taste and adjust seasoning with additional salt or pepper if necessary.

Serve the Spaghetti a la Siceliana immediately, sprinkled with grated Parmesan or Pecorino if using. Garnish with an extra torn basil leaf or two.