Aeolian pasta is a typical Sicilian dish with summer flavors and colors.
Delicious both hot and at room temperature, with Aeolian capers that give an incredible taste to this pasta dish, and oregano wraps everything with a lot of flavor.
If you want to always be updated on new recipes, subscribe to the channel here, whatsapp.
DID YOU KNOW:
Up here, where the lens is, click on it “SEARCH”🔎, you can type
the ingredient that when you open the fridge you find there,
or from your pantry, you will have the chance to access hundreds of recipes
with the ingredient you chose.
YOU WILL BE SURPRISED.
It’s a pasta that can be made with tuna, anchovies, or sardines.
So you’ve understood that I have fallen in love with this dish and I already know I will make it several times this summer which is just beginning.
At the end of the recipe, I’ll leave some delicious variations for this simple dish.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Aeolian pasta
- 11 oz short pasta
- 3 tablespoons capers
- 4 fillets Anchovies in oil
- 15 cherry tomatoes
- 2 cloves garlic
- 1 chili pepper
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- to taste oregano
Tools
- 1 Pot
How to prepare Aeolian pasta
To prepare Aeolian pasta, first bring plenty of slightly salted water to boil to cook the pasta.
Meanwhile, in a large pan, heat the extra virgin olive oil with minced garlic, whole chili pepper, and oregano, allowing it to heat and flavor without frying.
Then add the anchovy fillets and try to mash them with the back of a spoon, add the chopped cherry tomatoes immediately after, let it flavor for a few minutes, and turn off the heat.
Cook the pasta until al dente and drain it into the pan with the sauce.
Turn on the heat under the pan and toss and flavor everything before serving and..
ENJOY YOUR MEAL
Variations of Aeolian pasta
You can enrich Aeolian pasta by adding pitted olives and toasted bread crumbs to give it a crunchy note.
Aeolian pasta with tuna
Instead of adding the anchovies, you can add 160 g of tuna in oil, drained from the preservation oil, to make the Aeolian pasta richer in ingredients.
Other recipes
For more recipes, you can return to HOME.
