Aeolian pasta is a typical Sicilian first course, easy to make and very tasty.
Like any traditional dish, each family has its own version, but what they all have in common is the presence of tomatoes, olives, and capers, typical products of that region. Some add tuna or swordfish, others prefer it plain or with anchovies, etc. The following recipe uses sun-dried tomatoes rehydrated in water along with some fresh cherry tomatoes: the result is amazing and very tasty!
Read below how to prepare Aeolian pasta with the easy recipe using sun-dried tomatoes that you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 11.29 oz spaghetti
- 1.76 oz sun-dried tomatoes
- 1 tbsp green olives (pitted)
- 1 tbsp black olives (pitted)
- 2 tbsp capers
- 10 cherry tomatoes
- 1 clove garlic
- salted ricotta
- chili pepper
- basil
- extra virgin olive oil
- salt
Preparing the Aeolian Pasta
Place the sun-dried tomatoes in a small bowl, cover them with warm water and let them rest for ten minutes, then drain them and cut them into pieces.
In the meantime, wash the cherry tomatoes, remove the seeds and also cut them into pieces.Chop the capers and olives.
Peel a clove of garlic.
In a large pan, heat a drizzle of extra virgin olive oil and let the garlic and chili pepper brown.Add the sun-dried tomatoes, olives, and capers and let them sauté for a few minutes.
Also add the chopped cherry tomatoes, a few basil leaves, and a little hot water and let it cook for about ten minutes.
Cook the spaghetti al dente in plenty of salted water, drain them, add them to the sauce in the pan and toss.
Serve your Aeolian pasta immediately, sprinkling it with some freshly grated salted ricotta if you like.
Notes
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