Sicilian Pasta

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Sicilian Pasta

Published on June 25, 2015 | By |
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This could also be called Pantry Pasta, as it calls for ingredients you probably already have lying around.  If not, they’re easily procured.  You can even leave out the fresh veggies and sub in chopped, pitted salt-cured black olives if you like.  We minimize white flour intake at home, saving it for occasional indulgence out, so I use brown rice fusilli (I like the Lundberg Rotini) or quinoa/brown rice fusilli (Trader Joe makes a good organic one).

The Bionature GF Fusilli is also nice, and truly looks and tastes like the real deal.  I can’t say this for all brands of GF pasta, but these picks cook up as tender and toothsome as regular pasta.  But feel free to use whatever pasta you like here.

Ingredients

  • 1/2 cup salt-packed capers, soaked, drained and dried on a paper towel
  • 5 garlic cloves, sliced thin
  • 1 TBSP anchovy paste (or 5 oil-packed anchovies)
  • Pinch of red chili flakes
  • Zest of 1 organic lemon
  • Juice of two lemons
  • 1 cup chopped Italian parsley (or use a mix of parsley & fresh oregano)
  • 2 cups veggies (cubed eggplant or zucchini/squash ribbons or chopped red peppers or even pitted olives)
  • 2 cans olive-oil packed tuna
  • 8 oz brown rice fusilli
  • Extra virgin olive oil

Instructions

  • 1. Heat 1/2 inch of olive oil in a large, heavy skillet over medium-high heat and fry the capers, stirring occasionally, until really crispy, about two minutes (be careful to make sure your capers are throughly dry before you add them to the pan, otherwise they'll pop and splatter oil).
  • 2. Remove the capers from the oil with a slotted spoon, transfer to a plate, and set aside. Reserve the oil in the pan.
  • 3. In the same pan over medium heat, add the garlic, anchovy paste or anchovies, chili flakes and veggies and cook the veggies and garlic are softened and just beginning to brown, 4-5 minutes. Add the tuna to the pan and coat everything with the lovely mix of oil-garlic-anchovy-veggie mix. Add lemon zest and pour lemon juice over the mixture and stir until it all sort of melds together and the tuna is warmed through and beginning to take on a bit of brown around the edges. Turn off the heat and add the reserved crispy capers and parsley. Cover and set aside.
  • 4. Bring a large pot of salted water to boil (add a small handful - you want your water to taste as salty as sea water). Cook the pasta until al dente. When done, transfer the cooked pasta with a slotted spoon to the pan with your sauce and stir over low heat until well incorporated. Serve immediately, adding more olive oil if desired.
  • 5. Serve with a dry, chilled white wine, like the Biondi Etna Bianco 'Outis', or another coastal Italian white, like Vermentino.

One Response to Sicilian Pasta

  1. Catherine Okereke July 7, 2015 at 6:08 pm #

    Totally delicious dish! I love the vegetables. Along with the squash I added thinly sliced romanesco cauliflower because I had it. The fried capers are a great touch.

    Will be making this frequently!

    XO,

    Catherine

    Reply

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