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Pasta Siciliano recipe

Pasta Siciliano recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Farfalle

This wonderful and easy pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese and crushed red chilli flakes. This is an authentic alternative that gets rave reviews in our family.

192 people made this

IngredientsServes: 8

  • 1 (500g) packet farfalle pasta
  • 60ml olive oil
  • 3 cloves chopped garlic
  • 1 teaspoon crushed red chilli flakes
  • 2 tablespoons lemon juice
  • 70g pine nuts
  • 60g sliced black olives
  • 16 to 20 chopped sun-dried tomatoes
  • 250g crumbled feta cheese
  • salt and pepper to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Bring a large pot of lightly salted water to the boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the oil in a large frying pan over medium heat, and cook the garlic until lightly browned. Mix in red chilli flakes and lemon juice. Stir in the pine nuts, olives and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

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Reviews & ratingsAverage global rating:(213)

Reviews in English (160)

by Jared Harper

This is the BEST pasta recipe I have ever tried. My wife and I made pleasure noises throughout the meal. I left out the red pepper flakes. I added 4 ounces of sauted Portabellas, 2 medium zucchini julienned, and 3/4 jar of sliced marinated roasted peppers with garlic. I stirred the Feta into the hot pasta and got it mixed and melted before adding the other ingredients.-21 Jun 2005

by ChickenGrrl

This is very similar to Macaroni Grill's Farfalle Renaldo, which hasn't been on the menu in years, and which I miss terribly. I made this with kalamata (Greek) olives, in order to attempt to duplicate the Grill's version, and it was pretty darn close! I normally, er, mess with recipes a great deal, adding extra seasonings, etc., but I didn't add anything to this, except some sautéed baby portabella mushrooms that I needed to get rid of. This was very fast and simple to make, and quite delicious - even vegetarian. My (carnivore) husband raved!-03 Nov 2006

by Chef Kurt

I worked in a restaurant that served a variation of this recipe. We used Kalamata Olives and capers. Then topped with fresh shredded Parimigianno Regianno. This recipe is the closest I have see to the restaurants Sicilian Pasta. Will make again-17 Nov 2006

    • 1 (16 ounce) package uncooked farfalle pasta
    • 1/4 cup olive oil
    • 3 cloves chopped garlic
    • 1 teaspoon crushed red pepper flakes
    • 2 tablespoons lemon juice
    • 3 T capers
    • Kalamata olives
    • 1/2 cup chopped sun-dried tomatoes
    • 1 cup crumbled feta cheese
    • salt and pepper to taste
    1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the capers, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

    Pasta Puttanesca

    Sauce arrabiata and puttanesca are quickly prepared condiments for pasta. The arrabiata is easy to make pasta arrabiata is characterized by the savor of tomato, the flavorful and abundant hot red peperoncino, chili pepper, and it is blended with the sweet and spice taste of oregano. The complex taste of the puttanesca sauce is made by blending anchovies, capers, olives and a hint of pepperoncino the sauce is reinvigorated by the barely cooked tomatoes sauce flavored with garlic.

    It is easy to make and it is so delicious! Much has been said about the name puttanesca and the origin of this popular dish. Pasta puttanesca is a rich version of pasta “aglio e olio”, a condiment simply made with garlic fried in olive oil, a “piatto povero”, modest dish popular and intrinsic with the cooking of the South of Italy and of the islands. Still by adding a few anchovies, some of the abundantly available black olives and capers and a handful of crushed tomato, a new sauce was conceived: a potpourri of components, a crazy concoction, a puttanata of a sauce, which morphed in puttanesca, and so pasta puttanesca was born! Finally, depending on the region, un poco, a little or a lot of red pepper is added to give extra gusto to this delicious sauce.

    Lidia's Ziti with Eggplant and Ricotta

    Prep Time: 30 minutes (not including the roasting of the eggplant)


    2 tablespoons kosher salt (plus more for the pasta water and the sauce)

    6 tablespoons extra-virgin olive oil

    2 garlic cloves, peeled and sliced thinly

    1 35-oz can Italian plum tomatoes (I used San Marzano), with their liquid, crushed by hand

    1/2 teaspoon hot red pepper flakes (increase to 1 tsp if you want more heat)

    1 cup freshly grated Parmesan cheese

    1 cup fresh basil leaves, washed, dried well and shredded

    1 cup (1/2 lb) whole-milk ricotta

    1 pound ziti (or another tubular pasta)

    The Recipe

    1. Trim the ends off the eggplants and then peel off 1-inch wide strips, creating a zebra like effect. Cut the eggplants into 1-inch cubes and place in a large bowl. Toss with the 2 tablespoons of kosher salt and dump into a colander and let drain for 1 hour. Then rinse under cold water, drain well and pat dry.

    2. Preheat oven to 400ºF. Brush a baking sheet with 3 tablespoons of the olive oil. Place the cubed eggplant on the sheet and toss with the oil, then spread out into an even layer and bake for about 25-30 minutes, until eggplant is browned and very tender, turning the eggplant once or twice during the baking process.

    3. Bring a large pot of salted to boil for the pasta. Meanwhile, in a large skillet, heat the remaining olive oil over medium heat. Sprinkle the garlic over the oil and cook, shaking the pan, about 3 minutes, until the garlic is golden. Pour in the crushed tomatoes, pepper flakes and salt to taste. Bring to a boil, then reduce heat and simmer for 10 minutes.

    4. Stir the ziti into the boiling water and cook for about 10 minutes, until al dente, stirring now and then. Drain the ziti and return it to the pot over low heat. Pour in half of the sauce and toss with the ziti. The, remove the pot from the heat and stir in half the parmesan and all the basil. Then add half the eggplant cubes and toss. Add the ricotta by large tablespoons, stirring it gently into the pasta, to melt it but not to incorporate it totally.

    5. Divide the pasta among the plates and top with the rest of the sauce and eggplant. Sprinkle with the remaining parmesan and serve.

    6. Pasta reheats well in the microwave too!

    Note: Recipe adapted from Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

    Bucatini al pesto siciliano Bucatini with Sicilian Pesto

    Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my bucatini with sicilian pesto for you to enjoy.

    Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.


    • 350g Fresh, ripe tomatoes
    • 75g Blanched almonds
    • 25g Raisins
    • 20g Capers, drained
    • 2 Garlic cloves, peeled
    • 2 Fresh, medium-hot red chillies, deseeded
    • 30g Fresh basil leaves
    • 20g Fresh flat-leaf parsley
    • 80ml Extra virgin olive oil
    • Half a lemon Lemon juice
    • 75g Freshly grated Parmesan cheese, plus extra for sprinkling
    • 500g Dried bucatini
    • To taste Salt

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    Feast your eyes on the finest bucatini with sicilian pesto! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

    Step By Step

    1. Blitz the tomatoes in a blender or food processor and tip into a sieve set over the sink to drain.
    2. Return the tomatoes to the blender and add the almonds, raisins, capers, garlic, chillies, basil, parsley, oil and lemon juice. Blitz until smooth and pour into a medium bowl. Stir in the Parmesan and season with salt.
    3. Meanwhile, cook the bucatini in a large pan of boiling, salted water until al dente. Reserve 80ml of the cooking water. Drain the pasta thoroughly and tip it back into the same pan with the cooking water.
    4. Pour over the pesto and stir for 30 seconds to combine. Serve immediately with a little Parmesan sprinkled over the top.

    Once you’re done, simply sit back and enjoy your bucatini with sicilian pesto and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

    Sfincione Siciliano Recipe

    Sfincione Siciliano, a traditional style of Sicilian pizza from Palermo. It has a thicker crust (similar to focaccia) and is baked in rectangular shaped pans. We use Twice-milled durum wheat semolina or Semola Rimacinata which comes from Sicilian durum wheat only water is required to bind the dough.

    This recipe was inspired by our father as he loves baking pizza! Read more about this in our Editorial post, and remember you can buy all the main ingredients for this recipe in our Pappa Strazzanti’s Savoury Bake Parcel.


    In a bowl, place the flour, sugar, salt and yeast *see note 1 and mix well together. Add into the flour mix the extra virgin olive oil and the water. Pour the water in slowly and a bit at a time as you might not need all of it.

    Bring the dough together into a ball and place on a clean work surface and begin kneading the dough for a good 10-15 minutes until lovely and smooth.

    Place the kneaded dough back into the bowl and cover with a clean towel and leave to rise in a warm area until doubled in size or overnight in the fridge.

    The Sauce/Topping

    Take your finely sliced onions and gently fry in 3 tbsp’s of olive oil until slightly translucent. Then add the water to finish cooking the onions until sweet and tender on a very low heat.

    Once the water had evaporated from the onions add in the anchovies and let them disintegrate until they are one with the onions.

    At this stage, depending on how much you like anchovies, you can either:
    1) leave them out
    2) add in 1 tin for a subtle back note or
    3) add in 2-3 tins of anchovies for a more intense hit

    Add in the ‘Sugo di Pomodoro’ and a good pinch of oregano and place on a low heat to simmer away until thick and reduced by half around 15 mins remembering to stir frequently to avoid the sauce sticking to the pan.

    Check your seasoning for salt – remembering the anchovies act as salt here too and the sugo is already seasoned, so tread carefully. Leave to cool down in a bowl to one side.

    Whilst the sauce cools and the dough proves, either grate the Pecorino cheese on a medium coarse grater or chop roughly into small pieces with a cooking knife and keep to one side.

    Assembling & Baking

    Once the dough has doubled in size and the sauce is cooled, you can start to assemble the Sfincione.

    Pre-heat the oven to 180 degrees and prepare a baking tray around 10 inches by 8 inches (but whatever you have, this is just a guide) lined with a thin layer of olive oil.

    Take the proven dough and gently knock-back the air and place on the baking tray and mold into the tray until the base of the tray is fully covered with the dough. If you have proved the dough overnight in the fridge *see note 2.

    Take the grated/chopped Pecorino cheese and place on top of the dough evenly, then spread over the cooled sauce and top with the optional breadcrumbs and a drizzle of olive oil. Leave to rest for 1 hour before placing in the pre-heated oven.

    Cook in the oven for 30 – 40 minutes until golden on the bottom.

    Serve warm or equally delicious room temp on a picnic.

    Note 1*

    If you are using active dry yeast then this needs to be dissolved in the water to become activated. You should also increase the quantity of yeast to 7g.

    Note 2*

    If the dough has proven overnight in the fridge make sure to take it out for a good 30/40 minutes before you start to mould into the baking tray as it will be too firm to work.

    Prep Time = 0:00 Cook Time = 0:00 Total Time = 0:00


    • 1 lb Uncooked Penne Pasta
    • 2 c Tomato Sauce, basic
    • 1/2 Whipping Cream
    • 1 tbsp Olive Oil
    • 2 c Diced Zucchini
    • 1 c Diced Eggplant
    • 3/4 c Cubed Mozzarella Cheese
    • 1/4 c Grated Parmesan Cheese


    • Cook pasta according to package directions. Keep warm.
    • In small saucepan over medium high heat cook tomato sauce and cream until reduced by half.
    • Meanwhile, in large frying pan heat olive oil until hot over medium high heat. Add garlic cook until garlic is tender. Stir in zucchini and eggplant cook until crisp-tender. Stir in pasta toss gently. Stir in tomato and cream mixture.
    • Just before serving stir in mozzarella and and parmesan cheese. Season with salt and pepper to taste.

    Nutrition Facts:

    Additional nutrition information is currently not available.


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    Bring a large pot of slightly salted water to a boil over high heat.

    Add the spaghetti and cook, stirring occasionally, until barely tender.

    While the pasta is cooking, heat the olive oil and oil from the anchovy can in a large (12-inch) skillet over medium heat.

    Add the garlic and cook, stirring often, until golden, about 1 minute.

    Add the anchovy filets and stir until they dissolve into paste, about 1 minute.

    Into the skillet, stir in the tomatoes, olives, capers, oregano and red pepper, and bring to a simmer.

    Reduce heat to low and simmer for 5 minutes.

    Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and firm, about 3 minutes.

    Another Year in Recipes

    I’m addicted to reading mysteries. That’s one of the reasons I enjoy adapting recipes from Italy: Trying to follow a recipe written in Italian by Italians for Italians is solving a mystery. Their habitual vagueness about quantities, procedures, and timing is like a set of clues that must be puzzled out to arrive at a solution – and not always the one you’d expected.

    A case in point: recipes from Stefania Campo’s I segreti della tavola di Montalbano: Le ricette di Andrea Camilleri. To successfully prepare dishes from this book makes me feel a kinship to the famously food-loving Sicilian detective, Salvo Montalbano, hero of Camilleri’s series of mystery novels. (I did a whole splendid dinner party from the book last year and wrote about it here.)

    Pasta ‘ncasciata is one of Montalbano’s favorite things to eat. This classic Sicilian baked pasta dish, made for him by his housekeeper, Adelina, appears in several of the novels, starting with the second (to my mind, one of the best), The Terracotta Dog. There, the inspector comes home after an exhausting day in the middle of a difficult case. “In the oven sat, as on a throne, a casserole with four huge servings of pasta ‘ncasciata, a dish worthy of Olympus. He ate two portions.” When the dish appeared yet again in the most recent of the novels issued in English, The Age of Doubt, I knew I had to try making it.

    Italy has many versions of the dish, with different combinations of ingredients. The one in this cookbook calls for layers of pasta, meat sauce, fried eggplant, caciocavallo cheese, salami, hardboiled eggs, basil, and grated parmigiano. The recipe looked reasonable at first. It actually gave quantities for most of the ingredients! But the closer I got to it, the more mysterious it became.

    For instance, the pasta called for was magliette di maccheroncino. I’d never heard of it, nor had any of my Italianate friends. I couldn’t find it in any store, couldn’t find an image of it anywhere on the Web to get an idea of what the best substitute might be. The name is almost an oxymoron. Maccheroncini normally are short, narrow tubes, and magliette are T-shirts. Can you envision T-shirt-shaped pasta tubes? I settled for mezzani.

    Then the recipe called for four eggplants. This is almost a Zen puzzle: How big is an eggplant? Nowadays they come in sizes anywhere from two ounces to two pounds. You have to make your own call. The first instruction is to cut the eggplant in slices (no thickness given) and fry them. OK, but don’t start heating the frying oil yet, because that sentence goes on to say “after having kept them for an hour in salted water.” Italian recipe writers love to set time-reversal traps like that! By the way: After you soak the eggplant slices, you also have to pat them dry, squeezing a bit to get the water out – which the recipe doesn’t tell you either.

    You also have to decide for yourself how much tomato sauce to use, for both making the meat sauce and dressing the boiled pasta, because the recipe doesn’t say. And while it does say to slice the salami (who wouldn’t?), it doesn’t say to slice the hardboiled eggs. You’d lay them in the casserole in solid lumps if you were purely following the directions.

    The final “clue” in the recipe was actually a red herring. The assembled dish, which uses 1½ pounds of pasta and ¾ pound of the two cheeses, plus all the eggplants, meats and eggs, is to be cooked in a hot oven for “about 20 minutes.” I was making only ⅔ of the recipe, itself a hefty quantity, and after 20 minutes in the oven my dish wasn’t even up to body temperature.

    But I was prepared for that, as I was for all the other omissions and misdirections. That’s how an American culinary detective needs to approach the mysteries of an Italian-Italian recipe. I made my own decisions and heavily annotated the recipe in the book.

    So, here at last is my pasta ‘ncasciata.

    Was it a success? Well, it was tasty – but, I have to admit, not to die for. All the ingredients and textures blended too much. You didn’t get the symphony of individual flavors that a forkful of a truly great baked pasta dish provides. The eggplant was barely noticeable, the salami and eggs indistinguishable. It was a perfectly nice dish of macaroni and cheese, but it should have been more than that.

    I’ll take a little of the blame: The mezzani got away from me, and I let them boil too long. They should have been firmer when they went into the casserole. But the whole recipe needed more oomph. Another time I’ll cut the eggplants thicker and probably use more than I did this time coarsely chop the salami and use more of it too (or a stronger flavored one) maybe add another hardboiled egg put more spicing in the meat sauce use more fresh basil.

    Given my results, it’s hard to believe that the recipe in this book is the dish by Adelina that sent Montalbano into such raptures.

    Yes, I know, these are fictional characters. There is no Adelina she never made the dish there is no Montalbano, he never ate it. Alas! But Camilleri is a real person and he must have eaten truly great dishes of pasta ‘ncasciata if he chose to put it in the novels. Besides, I’ve found this exact same recipe, word for word, in at least four places on the Internet, where it’s called the Messinese version of the dish. Messina is on the northeast tip of Sicily, almost 200 kilometers away from Agrigento, the area where the Montalbano stories are set. Adelina wasn’t a great traveler!

    Update: Some time later I tackled the recipe again, at last with full success. Read about it here.

    Pasta Siciliano recipe - Recipes

    My Grandmother Emilia wasn't Sicilian but my Grandmother Josephine was. I know that both of them would LOVE this dish. Now please don't be fooled (ahem, STEVE!) this is NOT Spaghettios. My poor Grandmother would roll over in her grave if I ever bought that, ate it, or even smelled it! This pasta shape is called Anelletti which translates to "rings". I guess you could wear them on your fingers! hahaha!

    So this dish is very easy to make and a great alternative to baked ziti or lasagna. It doesn't contain any ricotta but you could definitely add some if you like. I think this is a great recipe for entertaining since it's so pretty and makes a lot. Don't forget to use a beautiful dish - no aluminum for this recipe! I used my Al Fresco Server and I think it looks stunning! What do you think?

    Pasta Forno Siciliano

    2 pounds anelleti
    1 pound mozzarella, shredded or cubed
    Romano Cheese, grated
    About 1 1/2 cups of frozen peas (use more or less or even leave it out)
    2 cups seasoned breadcrumbs
    1 Tablespoon unsalted butter
    1 Tablespoon extra virgin olive oil
    1 recipe Mom's Meat Sauce (see recipe below)

    1. Boil Pasta in a large pot of salted boiling water until a few minutes short of al dente. The pasta will continue to cook in the oven and will not taste good if it's too soft.

    2. Mix Pasta with half of the sauce and add more if necessary. It should be moist but not totally wet. (Use the rest for serving.) Add about 3/4 cup of Romano cheese and peas, toss to combine.

    3. Heat butter and oil in a nonstick pan until butter is melted. Add breadcrumbs and approx 2/3 cup of cheese.

    4. Add half of the breadcrumb mixture to your casserole dish (make sure it's a pretty one!) and then add half of the pasta. Sprinkle with mozzarella. Add the rest of the pasta and top with the rest of the mozzarella. Sprinkle the rest of the breadcrumb mixture to the top of the pasta.

    5. Bake at 350 for 40-45 minutes or until the cheese is melted and bubbly. Allow pasta to settle before slicing. (I failed to do that and it fell apart a little but still tasted delicious!)

    Mom's Meat Sauce

    2 cans crushed tomatoes
    1 medium onion, diced
    4 cloves garlic, finely chopped
    1 lb ground beef
    6-7 basil leaves
    salt and pepper
    garlic powder
    Mrs. Dash
    Extra Virgin Olive Oil
    1 tsp sugar

    Brown ground beef in about 1 Tbsp of oil. Sprinkle with garlic powder, Mrs. Dash, salt and freshly cracked black pepper. Use a potato masher or wooden spoon to break up the meat so you don't have any large chunks. Drain oil from meat and set aside.

    Saute onion and garlic in EVOO. Return meat to pot and add tomatoes. Swish water in the cans and add about ½ can of water or as needed so it’s not too thick. Season with salt and pepper to taste and add basil. Let cook for ½ hour, stirring occasionally so sauce does not burn. Taste again for seasoning. Add 1 tsp of sugar or a little more if needed. Allow sauce to cook for ½ hour more and taste again.

    Watch the video: The Best Sicilian Pasta. Jamies Italy - UNSEEN (May 2022).