Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta alla Pantesca: A Lush Symphony of Mediterranean Flavours
Master the authentic Pasta alla Pantesca, a Sicilian classic bursting with sun-kissed tomatoes, briny capers and olives, and fragrant herbs.
🛒 Ingredients
- ✓ 320g pasta of your choice (fusilli, rigatoni or spaghetti work wonderfully)
- ✓ 6 anchovies in oil
- ✓ 1 onion
- ✓ 1 clove garlic
- ✓ 70g pitted green olives
- ✓ 30g desalted capers
- ✓ 300g ripe tomatoes
- ✓ A small bunch of fresh parsley
- ✓ 1 teaspoon dried oregano
- ✓ 50g breadcrumbs
- ✓ Extra virgin olive oil
- ✓ Salt to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you’re yearning to bring a touch of the Mediterranean’s warmth and passion to your table, Pasta alla Pantesca fits the bill beautifully. Originating from the enchanting island of Pantelleria, this dish is a tribute to Sicily’s rich flavours: ripe cherry tomatoes, salty capers, plump olives, fragrant oregano and, naturally, a generous drizzle of extra virgin olive oil. With just a little effort, you’ll create a straightforward, wholesome dish that smells irresistible and tastes like a hug from the Mediterranean sun.
👨🍳 Preparation
- 1
Blanch the tomatoes in boiling water for a minute, then plunge them into iced water before roughly chopping.
- 2
Toast the breadcrumbs gently in a dry pan until golden, then stir through a drizzle of extra virgin olive oil.
- 3
Warm a splash of olive oil in a large pan and melt in the anchovies with a little water.
- 4
Add finely chopped garlic and onion, softening gently and adding a splash of warm water if things look too dry.
- 5
Stir in the sliced olives, capers and chopped tomatoes. Season with salt and pepper, letting it cook for about 10 minutes.
- 6
Sprinkle in the oregano and chopped parsley, stirring well to marry all the flavours.
- 7
Cook the pasta in plenty of salted boiling water until just al dente. Reserve a little of the cooking water before draining.
- 8
Toss the pasta in the pan with the sauce, adding a splash of olive oil and some reserved cooking water to loosen the sauce if needed.
- 9
Finish with the toasted breadcrumbs and a final scattering of fresh parsley before serving up straight away.
💡 Tips and Variations
For a heartier twist, stir through some tuna in oil or a pinch of chilli flakes to add a little kick. You could also swap the green olives for black ones to boost the depth of flavour.
📦 Storage
- • Store leftovers in an airtight container in the fridge for up to 2 days.
- • Reheat gently in a pan with a splash of olive oil and a little water to keep it nice and moist.
- • Avoid freezing as it can alter the texture of the sauce.
- • You can prepare the sauce ahead of time and keep it in the fridge for up to 3 days.
- • Keep the toasted breadcrumbs separate in a sealed jar to preserve their crispness.
🍷 Pairing
Pair this delightful pasta with a glass of Contea di Sclafani Rosso Novello — a ruby-hued, fruity wine that brings out all those gorgeous Mediterranean aromas.
Give this vibrant Pasta alla Pantesca a go at home and let the bold, sunny flavours transport you straight to Sicily’s shores. It’s a fuss-free dish that feels wonderfully special, perfect for sharing with family or friends on a warm summer evening. Do serve it up with a glass of your favourite wine and enjoy the simple joy of a meal made with love and tradition.
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