Taste Of Sicily Recipe

Prepare pasta water

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt per 4 quarts (approximately 1.5 tsp for this recipe). Keep water at a vigorous boil for cooking the pasta later.

Sauté aromatics

Warm 4 tbs extra-virgin olive oil in a large sauté pan or shallow saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and red chili flakes and cook for 30–45 seconds until fragrant; do not let the garlic brown.

Build the tomato sauce

Stir in 1 tbs tomato paste and cook 1 minute to deepen the flavor. Add the crushed whole tomatoes, breaking up any large pieces with a spoon. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened.

Add briny and herb components

While sauce simmers, roughly chop or halve the pitted green olives (3 oz) if not already halved. Add the halved olives and rinsed capers to the sauce and simmer 4–5 minutes more so the flavors meld. Stir in half of the torn basil and all of the chopped parsley, and season with 1.5 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

Cook pasta al dente

When the sauce is approaching readiness (about 5 minutes left), add the 12 oz pasta to the boiling salted water and cook according to package directions minus 1 minute to reach al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.

Finish the dish

Add the drained pasta to the sauce pan over low heat. Toss to combine, adding pasta cooking water 1/4 cup at a time as needed to loosen the sauce and help it emulsify and cling to the pasta (use 1/2 to 1 cup reserved water as needed). Stir in 1/2 cup grated Pecorino Romano (or Parmesan) until melted and evenly distributed. Add remaining torn basil and toss once more. Adjust salt and pepper to taste.

Toast breadcrumbs

While pasta cooks, heat 2 tbs olive oil in a small skillet over medium heat. Add 1 cup bread crumbs and toast, stirring frequently, until golden and crisp, about 4–6 minutes.

Remove from heat and stir in 1 tsp lemon zest and 1/4 tsp salt. Set aside until serving.

Divide pasta among 4 warm plates or bowls. Drizzle each portion with a little finishing olive oil (about 1 tbs total) and sprinkle remaining grated cheese if desired. Scatter the toasted breadcrumbs over the top for crunch and an extra note of Sicily, and garnish with a few whole basil leaves or additional chopped parsley.

Serve immediately with extra chili flakes and grated cheese on the side.