The recipe you’ll fine here is a tasty and simple summer first course, both in taste and in preparation: the pasta alla eoliana, a traditional Sicilian first course typical from the Aeolian Islands. The protagonists of this dish are the Aeolian capers, which grow abundantly in these islands and that, although smaller than the common capers, are very tasty and used in several Sicilian dishes. If you can’t find this amazing capers on your local deli, grab them on Amazon!
Pasta alla Eoliana
Course: PastaDifficulty: Easy2
servings20
minutesIngredients
Spaghetti pasta 200gr
Capers 2tsp
Anchovies 2 fillets
Cherry tomato 12
Garlic clove 1
Oregano
EVO oil
Salt
Chilli (peperoncino!)
Black Olives 6
Green Olives 6
Directions
- Soak the capers for some time and rinse them carefully.
- In a large, low pan, heat the oil with the sliced clove of garlic, oregano and chilli, keeping the temperature low so as to create an aromatic infusion in oil that should not fry or burn.
- Then add the anchovy fillets and desalted capers, then the cherry tomatoes cut in half. Do not salt the seasoning, which is already very tasty.
- Cook the pasta in plenty of lightly salted water and drain when al dente. Saute it in a pan with the Aeolian-style dressing and serve immediately with a round of raw oil.
- If you like, you can also add fresh black and green olives and toasted breadcrumbs to give a crisp effect to the dish.
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