Spaghetti A La Siciliana Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 400 g spaghetti and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water before draining. Drain pasta and set aside.

Return a small splash of the reserved pasta water to the drained spaghetti if it seems dry and toss with 1 teaspoon olive oil to prevent sticking while you finish the sauce.

In a large sauté pan over medium heat, warm 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter until the butter melts and foam subsides.

Add 3 thinly sliced garlic cloves and 1 finely chopped shallot. Sauté gently 2–3 minutes until aromatic and translucent but not browned.

Stir in 1 teaspoon crushed red pepper flakes and cook 30 seconds to bloom the spice.

Increase heat to medium-high, add 200 g sliced mushrooms. Sauté 4–6 minutes until mushrooms release their liquid and begin to brown at the edges.

Add 100 g halved green olives, 50 g halved black olives, and 2 tablespoons rinsed capers. Cook 1–2 minutes to warm and combine flavors.

If using cherry tomatoes, add 150 g halved cherry tomatoes now and cook 2–3 minutes until they begin to soften.

Deglaze the pan with 60 ml dry white wine (or vegetable broth). Scrape any browned bits from the bottom and reduce by half, about 1–2 minutes.

Stir in 200 g tomato passata or crushed tomatoes and 120 ml warm vegetable or chicken stock. Bring to a gentle simmer and cook 4–5 minutes to meld flavors. Taste and season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, adjusting to your taste.

Add 1 teaspoon lemon zest to brighten the sauce and stir to combine.

Add the drained spaghetti to the sauce and toss to coat. If the sauce feels too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency (use up to 120 ml). Toss over medium heat 1–2 minutes so pasta absorbs some sauce.

Taste and adjust seasoning. Stir in 1 teaspoon olive oil (optional) and 3 tablespoons chopped parsley.

If using, sprinkle 30 g grated Pecorino Romano or Parmesan and toss briefly to incorporate.

Divide spaghetti among warm plates or bowls. Finish with additional parsley and a few extra black pepper flakes or a drizzle of olive oil if desired. Serve immediately.