Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
San Giuseppe’s Pasta al Tianu: Castelvetrano’s Iconic Sicilian Bake
Dive into the vibrant flavours of Castelvetrano with this traditional Sicilian pasta al tianu, brimming with fresh vegetables and Mediterranean aromas.
📖 What is it
Dive into the vibrant flavours of Castelvetrano with this traditional Sicilian pasta al tianu, brimming with fresh vegetables and Mediterranean aromas.
🛒 Ingredients
- ✓ 600 g pasta of your choice
- ✓ 800 g fresh sardines
- ✓ 1 kg wild asparagus (Castelvetrano style)
- ✓ 1 kg cauliflower
- ✓ 1 kg broccoli
- ✓ 500 g wild fennel
- ✓ 3 sardines in oil
- ✓ 1 onion
- ✓ 50 g pine nuts
- ✓ 100 g sultanas
- ✓ 150 g toasted, chopped almonds
- ✓ 200 ml tomato sauce
- ✓ 200 ml extra virgin olive oil
- ✓ Salt to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
Step into the heart of western Sicily with San Giuseppe’s pasta al tianu, a cherished dish from Castelvetrano that honours the 19th March feast day. Bursting with wild fennel, fresh sardines and seasonal greens, each mouthful tells a tale of sea and countryside, offering a truly authentic taste of the Mediterranean.
👨🍳 Preparation
- 1
Trim and break the cauliflower and broccoli into florets, then wash the wild asparagus and fennel thoroughly.
- 2
Boil them in plenty of salted water, drain and set aside, keeping the cooking water for later.
- 3
Warm some of the olive oil in a pan, add the vegetables and gently sauté, stirring frequently to infuse the flavours.
- 4
Clean the fresh sardines by removing heads, bones and spines, then chop into pieces.
- 5
Fry the chopped onion in olive oil, add both the fresh sardines and the sardines in oil, then stir in the pine nuts, sultanas and tomato sauce.
- 6
Season with salt and pepper and let it simmer gently for about 20 minutes.
- 7
Cook the pasta in the reserved vegetable water until just al dente, then drain and toss with half of the sardine sauce.
- 8
Grease a baking dish with olive oil, layer in some pasta, spoon over a little sauce, scatter with vegetables and sprinkle with chopped almonds.
- 9
Repeat the layers until all ingredients are used, finishing with sauce and almonds on top.
- 10
Bake in a preheated oven at 190°C for 20 minutes, then let it rest for a few minutes before serving warm or at room temperature.
💡 Tips and Variations
- •
For a bolder flavour, swap some of the sardines for salted anchovies, which add a lovely depth to the dish.
- •
If you prefer a vegetarian version, simply omit the fish and bulk it up with other seasonal vegetables like aubergines or courgettes.
- •
Add a few bay leaves during cooking to enhance the Mediterranean fragrance and bring an extra aromatic note.
- •
Use a terracotta dish for baking — it helps to evenly distribute heat and intensify the flavours.
- •
For a delightful crunchy topping, sprinkle toasted breadcrumbs and a drizzle of extra virgin olive oil before baking.
- •
The star of this recipe is the fresh oily fish, lending character and lightness; for a vegan twist, replace it with legumes such as chickpeas or broad beans.
- •
Boost the umami by adding a pinch of chopped capers or a handful of pitted black olives during preparation.
- •
For a gluten-free option, choose corn or rice pasta to keep the authentic flavours intact.
- •
The secret lies in slow, gentle cooking which allows all the flavours to meld beautifully.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to two days to keep the freshness and aromas.
- • Reheat gently in the oven at 180°C for about 10 minutes to restore the crispness and original fragrance.
- • You can freeze individual portions well wrapped in cling film and foil; reheat straight from frozen in the oven to preserve texture and taste.
🍷 Pairing
Pair this San Giuseppe’s pasta al tianu with a Sicilian red like a young Contea di Sclafani novello, whose fresh, light structure complements the sardines and vegetables beautifully. Alternatively, a youthful Nero d’Avola offers fruity notes and bright acidity to balance the dish. For something from further afield, a young Chianti with lively tannins and vibrant character makes an excellent match.
Making San Giuseppe’s pasta al tianu is like inviting a little piece of Sicily into your kitchen — rich in history, bursting with genuine flavours and perfect for sharing with loved ones. I warmly encourage you to give this recipe a go at home; it’s a wonderful way to celebrate special moments and bring a taste of the Mediterranean to your table. Don’t forget to share your culinary triumphs with friends and family — after all, good food is best enjoyed together!
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