Pantelleria Pasta
The Pantelleria pasta (or Pantelleria-style) is a typical Italian (specifically Sicilian) appetizing and tempting dish, rich with all the aromas and scents of those places.
An easy and tasty first course that is prepared in a few minutes, while the pasta is cooking, ideal in summer, but good all year round.
If you are looking for easy and quick recipes, check the dedicated category on the Blog by clicking HERE: “EASY and QUICK Recipes“
If you are looking for more summer recipes (sweet or savory) click on my:”Summer Special“.
If you are looking for more ideas for an easy first course, click on the Section dedicated to “Easy First Courses“
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- Creamy Orecchiette alla Positanese, with Sausage, Cherry Tomatoes and Burrata.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 8 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients for Pantelleria Pasta
- 1.1 lbs Ridged Sedanini (or other SHORT pasta shape)
- 12 Gaeta Olives
- 2 Anchovies in oil
- 2.1 oz Capers in salt
- 1.1 lbs Pachino Tomatoes (or peeled tomatoes)
- 3.5 tbsp Extra virgin olive oil
- 1 Garlic
- to taste Oregano
- to taste Parsley
- to taste Basil
- to taste Chili pepper
- 2 tbsp Butter
- to taste Parmigiano Reggiano (grated, optional)
- 3 tbsp Breadcrumbs (optional)
- to taste Salt
Tools for Pantelleria Pasta
- Bowls Guzzini set of bowls of various sizes
- Cutting Board with two built-in side trays, oven-safe
- Hand Blender Braun, 1200 W power
- Frying Pan
- Pot double bottom
- Soup Tureen
Preparation of Pantelleria Pasta
First, dice and peel the Pachino tomatoes; I used peeled tomatoes (drained of their water) and place them raw in a serving tureen
Bring water to a boil for the salted pasta and, when boiling, throw in the pasta (I used ridged mezzani but tortiglioni, rigatoni, fusilli, etc. are also fine) and cook al dente for 8 minutes (from the boil).
While the pasta is cooking, chop together the capers (desalted in a glass of water) and olives (pitted).
Heat in a small pan, the extra virgin olive oil together with the anchovy fillets cut into pieces, garlic, chili pepper, chopped olives and capers, oregano, basil, and parsley. Cook the sauce for a few minutes (about 5 -8).
Once the pasta is boiled, drain it well and pour it into the tureen with the raw tomatoes, the 2 tablespoons of butter, add the hot olive and caper sauce prepared above, mix well and sprinkle with Parmigiano (optional) and/or breadcrumbs (optional) and chili pepper.
Serve the Pantelleria pasta hot (but we also like it cold or reheated the next day).
Notes and Tips
If you prefer the version of Pantelleria pasta with breadcrumbs, here’s the recipe:
I recommend using double spaghetti or linguine, proceed the same way as explained above WITHOUT adding the butter and adding the tomatoes in the pan with the olive and caper sauce, cooking them together.
In another small pan, toast the breadcrumbs with a drizzle of oil until golden brown.
Finally, drain the pasta, pour it into the olive and caper sauce and add a ladle of cooking water, a drizzle of oil, and the toasted breadcrumbs, mixing carefully so it doesn’t dry out too much and serve.
Try both versions and let me know which you prefer by commenting here on the Blog or on the various social networks where I publish the recipe (Facebook, Instagram; Pinterest, Twitter).
Shopping Tips!!!
To chop the olives and capers, I used the very handy mini chopper accessory of my Braun MultiQuick 9, which you can purchase at a special price on Amazon.
Read my review for GialloZafferano on the Hand Blender “Braun MQ9045 MultiQuick 9”
Nutritional properties of olives?
The benefits of olives are many, here are some:
Thanks to their monounsaturated fats, olives help reduce the risk of arteriosclerosis and are useful for increasing good cholesterol, as well as containing antioxidant nutrients (especially black olives) that even help prevent heart diseases.
According to several experts, they would promote weight loss thanks to serotonin, which leads to an increased sense of satiety.
