Spaghetti all'Eoliana | Sicilian classic with cherry tomatoes, olives and capers
(0)
20 min
Quick
Sezamo
Spaghetti all'Eoliana aduc pe masă aromele vibrante ale Siciliei: roșii cherry dulci caramelizate în tigaie, măsline negre parfumate, capere, usturoi rumenit și un strop de chili. O cină vegetariană autentică, gata în 20 de minute!
Preparation method
Preparing the ingredients and aromatic base
Wash the baby plum cherry tomatoes and cut them in half. Rinse the capers under cold running water to remove excess salt, then drain them well. Cut the black olives in halves. Peel the garlic cloves and slice them thinly. Finely chop the fresh parsley leaves.
In a large, deep skillet, heat the 50 ml of extra virgin olive oil over medium heat. Add the sliced garlic and chili flakes, sautéing everything for 1 minute, until the garlic becomes lightly golden and fragrant, without burning.
Cooking the Aeolian sauce and boiling the pasta
Bring a large pot of salted water to a boil for the pasta. When the water boils, add the spaghetti and cook al dente according to the package instructions (about 8-9 minutes). Before draining the pasta, reserve a cup (about 150 ml) of the cooking water.
Chef's tip
The secret of an authentic Aeolian sauce: crush only a third of the cherry tomatoes in the pan, leaving the rest whole to preserve the texture and freshness typical of southern Italian cuisine.
The pasta cooking water is essential: the starch from the water combines with the olive oil and the sweet juice of the cherry tomatoes, creating a silky emulsion that brings the dish together without any added cream.
15 min
Under an hour
