Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Potatoes, Sicilian Snake Courgette and Fresh Tomatoes
A light and summery pasta dish that captures the essence of Sicily with tender potatoes, the unique long snake courgette, and juicy fresh tomatoes.
📖 What is it
A light and summery pasta dish that captures the essence of Sicily with tender potatoes, the unique long snake courgette, and juicy fresh tomatoes.
🛒 Ingredients
- ✓ 400 g pasta of your choice
- ✓ 2 medium potatoes
- ✓ 300 g Sicilian snake courgette
- ✓ 500 g fresh tomatoes
- ✓ 1 small onion
- ✓ 1 clove of Nubia red garlic
- ✓ extra virgin Sicilian olive oil
- ✓ Trapani sea salt
- ✓ freshly ground black pepper or crushed chilli (optional)
- ✓ basil
- ✓ grated salted ricotta or aged Sicilian caciocavallo cheese to serve
📊 Nutritional Information
Today, I’m delighted to share a traditional Sicilian recipe that takes humble ingredients—potatoes, snake courgette (known locally in Sicily as ‘cucuzza’), and ripe fresh tomatoes—and transforms them into a delicious, light meal. This dry pasta is a fresh twist on the classic Sicilian soup, perfect for warm summer days when you crave something flavoursome yet not too heavy. The finishing touch of salty ricotta or mature Sicilian caciocavallo cheese makes this dish even more irresistible.
👨🍳 Preparation
- 1
First, give the tomatoes a good wash. Score a small cross at the base, then blanch them in boiling water for a few minutes before plunging straight into iced water – this makes peeling a doddle. Once peeled, remove the seeds but keep the juices. Slice the flesh into thin strips and set aside.
- 2
Thinly slice the onion and gently soften it in a pan with a drizzle of extra virgin olive oil and a pinch of salt, taking care not to let it brown too much. Add the chopped garlic and cook briefly to release its flavour.
- 3
Stir in the tomatoes along with torn basil leaves. Pour in the reserved tomato juices to enrich the sauce. Let it simmer over a medium heat for a few minutes.
- 4
Dice the potatoes finely and add them to the sauce, stirring well. Cook for about 10 minutes, then add the snake courgette, cut into cubes. Season with salt, and pepper or chilli to taste.
- 5
Continue cooking until the vegetables are tender but still hold a little bite; add a splash of hot water if the sauce thickens too much.
- 6
Meanwhile, cook the pasta in plenty of salted boiling water. Drain it just before it’s fully cooked and add it directly to the pan with the sauce.
- 7
Drizzle a little more extra virgin olive oil and a few spoonfuls of pasta water into the pan, then toss over a moderate heat to finish cooking the pasta and meld the flavours.
- 8
To serve, dish up the pasta and generously sprinkle with grated ricotta salata or aged caciocavallo cheese, and garnish with fresh basil leaves.
💡 Tips and Variations
- •
For a more indulgent table, try adding toasted pine nuts and a delicate sprinkle of Sicilian tuna bottarga over your pasta before serving, lending a lovely briny note. Using stainless steel cookware can help the sauce cook evenly.
- •
The star of this dish is the fresh Sicilian summer vegetables, but if you’re after a vegan twist, swap the cheese for a creamy cashew-based plant alternative.
- •
For those wanting to cut down on gluten, feel free to use pasta made from rice flour or maize.
- •
You might say the secret here lies in the details — each ingredient is carefully chosen to highlight and complement the others beautifully.
📦 Storage
Keep any leftovers of this tasty pasta with potatoes, snake courgette and tomato in an airtight container in the fridge, where it will stay fresh for up to 24 hours. When reheating, avoid overheating to preserve the texture – a gentle warm through in a pan is best.
🍷 Pairing
- •
For an unforgettable food and wine experience, sip on an Etna Bianco DOC; its mineral notes beautifully complement the gentle sweetness of the vegetables.
- •
Alternatively, a Sicilian Catarratto wine also pairs wonderfully, enhancing the Mediterranean flavours without overpowering them.
- •
If you fancy venturing beyond Sicily, the crisp freshness of a Tuscan Vermentino or a Friulian Sauvignon Blanc will be equally stunning.
Give this authentic Sicilian pasta a go at home—it’s a brilliant way to celebrate summer’s bounty with simple, vibrant ingredients. It’s light, satisfying, and packed with sunshine from the island’s gardens. Gather your loved ones around the table and enjoy a taste of Sicily that’s sure to spark lovely conversation and smiles. Do share your experience and any tweaks you make — there’s nothing quite like a recipe crafted and savoured together.
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