Today I offer you a tasty and flavorful first course, Strombolana spaghetti, with a rich sauce that makes it truly fantastic!
The typical spaghetti of the Aeolian Islands are a delicious first course, full of flavor and prepared quickly for a fast, sea-scented dinner!
Strombolana pasta with capers is a recipe named after the island of Stromboli, part of the Aeolian archipelago in Sicily, and with its typically Mediterranean flavors it will surely please your guests.
Which pasta for Strombolana pesto? Obviously long pasta such as the spaghetti I used, but linguine will also be perfect!
Which fish for Strombolana pasta? Tuna, perhaps even fresh just caught, or swordfish — definitely worth trying!!!
Strombolana spaghetti are a succulent, quick and tasty first course to prepare even for last-minute guests!
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I opened a recipes channel on WhatsApp open and free for everyone — no notifications and no sound — you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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I also suggest these very quick and tasty first courses:
PASTA O’ SCARPARIELLO
QUICK PASTA WITH TUNA, PEAS AND CREAMY CHEESE
STROMBOLANA SPAGHETTI
The kitchen of ASI
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE Strombolana Spaghetti
- 11 oz spaghetti (for me No.5)
- 1 cup tomato passata (I used Petti)
- 10 pitted green olives
- 1 clove garlic (small)
- 5 oz tuna in oil (in jar)
- 5 fillets anchovies in oil
- 2 tbsp capers (salted)
- to taste chili pepper
- to taste extra virgin olive oil
- to taste salt
- to taste pepper (optional)
Tools RECIPE Strombolana Spaghetti
#ADV
- High-sided pan
- Pan
- Immersion blender
FOR THE PREPARATION OF THE RECIPE Strombolana Spaghetti
To make quick Mediterranean Strombolana spaghetti you need to prepare the sauce, which is basically a succulent and flavorful pesto, so….
Place the pitted olives, the peeled garlic clove, and the capers rinsed well under running water and then dried with kitchen paper into the food processor.
Add a pinch of chili and the anchovy fillets in oil.
In a large pan that will also hold the al dente pasta, put 2 tablespoons of extra virgin olive oil and pour in the blended mixture, letting it cook over medium heat for just 3–4 minutes.
Now add the crumbled tuna, mixing everything well.
Also pour in the tomato passata and keep it on low heat for about 15 minutes.
Meanwhile cook the pasta — I used spaghetti No.5 — and drain it al dente, then add it to the pan that already contains the Strombolana sauce.
Toss the pasta, making sure the Mediterranean sauce with capers, olives, tomato and tuna nicely coats and flavors the spaghetti, then plate and serve!
Basil for garnish and aroma and …
enjoy your meal and happy cooking!
Annalisa
