Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Peppers: A Vibrant Sicilian Classic
Whip up this colourful and flavoursome Sicilian pasta with peppers – a perfect summer lunch bursting with sunshine and taste.
📖 What is it
Whip up this colourful and flavoursome Sicilian pasta with peppers – a perfect summer lunch bursting with sunshine and taste.
🛒 Ingredients
- ✓ 320g pasta of your choice
- ✓ 300g red peppers
- ✓ 1 onion
- ✓ 2 anchovy fillets, desalinated
- ✓ 2 ripe tomatoes
- ✓ fresh basil
- ✓ extra virgin olive oil
- ✓ salt to taste
- ✓ freshly ground black pepper
- ✓ grated Sicilian pecorino DOP
📊 Nutritional Information
Picture yourself wrapped in the warm, fragrant embrace of a Sicilian summer with a dish that celebrates the sweetness of fresh peppers. This pasta with peppers blends the gentle tang of ripe tomatoes and the savoury depth of anchovies into a silky sauce that tells a story of tradition and simplicity. Making it is a journey into the authentic flavours of our land, ideal for anyone who loves serving up honest, characterful food.
👨🍳 Preparation
- 1
Peel and finely slice the onion. Wash the peppers, remove the stalks and seeds, then chop into small pieces.
- 2
Dice the tomatoes and set aside.
- 3
In a saucepan, warm two tablespoons of extra virgin olive oil with the anchovy fillets, gently melting them down.
- 4
Add the onion, cover and cook for 5 minutes, then uncover and let it soften.
- 5
Stir in the tomatoes and simmer for 15 minutes over a medium heat with the lid on.
- 6
Add the peppers and a few basil leaves, stir well, and cook for another 20 minutes until everything is tender.
- 7
Blend the sauce with a hand blender until smooth and creamy.
- 8
Season with salt and freshly ground black pepper, then return the sauce to the heat for a few minutes.
- 9
Cook the pasta in plenty of salted water, drain it al dente, and toss it through the pepper sauce, adding a splash of pasta water if needed.
- 10
Serve piping hot, sprinkled with grated Sicilian pecorino DOP and a few fresh basil leaves.
💡 Tips and Variations
- •
For a fish-free version, swap the anchovies for a handful of desalinated capers, which add a lovely salty, aromatic touch.
- •
If you like a bit of a kick, throw in a pinch of fresh or dried chilli while the sauce is cooking.
- •
To boost creaminess, try blending some of the peppers with a drizzle of extra virgin olive oil before mixing the sauce with the pasta.
- •
Opt for a Sicilian durum wheat pasta like maccheroni or busiate for an authentic texture and flavour pairing.
- •
The secret to deeper flavour? Let the sauce gently simmer so the ingredients meld beautifully.
📦 Storage
- • Store any leftover pasta with peppers in an airtight container in the fridge and enjoy within two days to keep it fresh and flavoursome.
- • To reheat, warm gently in a pan with a splash of extra virgin olive oil or a little pasta cooking water to bring back that silky texture.
- • The pepper sauce can be made ahead and kept in the fridge for up to three days in a well-sealed jar.
- • For longer storage, portion the sauce and freeze it – a handy, ready-made topping for quick midweek meals.
🍷 Pairing
To complement this richly flavoured, sweet pasta, try a Sicilian red like a young Contea di Sclafani served slightly chilled at 16-18°C, which highlights the dish’s depth without overpowering it. Alternatively, a youthful Nero d’Avola or a light Frappato are excellent regional choices. If you fancy something from outside Sicily, a young Chianti or a delicate Pinot Noir will balance the sweetness and savouriness beautifully.
Now that you’ve got the lowdown on making this delightful pasta with peppers, it’s time to get cooking and bring a little slice of Sicily to your table. Share this recipe with your loved ones and let the warmth of our sun-soaked land fill your home, turning every meal into a special occasion.
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