Spaghettini alla Siracusana

Dish

Spaghettini alla Siracusana

Spaghettini alla Siracusana is made with spaghettini pasta, fresh tomatoes, garlic, anchovies, and capers. The dish is finished with a sprinkle of fresh parsley and a drizzle of olive oil. The anchovies and capers give the dish a salty and savory flavor, while the fresh tomatoes add a touch of sweetness. This dish is perfect for seafood lovers and those who enjoy bold flavors.

Jan Dec

Origins and history

Spaghettini alla Siracusana originated in the city of Syracuse in Sicily. It is a traditional dish that has been passed down through generations of Sicilian families. The dish is named after the city of Syracuse, which was once a powerful Greek city-state and is now a UNESCO World Heritage Site.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the anchovies. It is also not gluten-free due to the use of wheat-based pasta.

Variations

There are many variations of Spaghettini alla Siracusana, some of which include the addition of olives, pine nuts, or raisins. Some recipes also call for the use of spaghetti instead of spaghettini.

Presentation and garnishing

To garnish this dish, sprinkle with fresh parsley and a drizzle of olive oil.

Tips & Tricks

To make this dish even more flavorful, add a pinch of red pepper flakes or a squeeze of lemon juice before serving.

Side-dishes

This dish pairs well with a simple green salad or a side of roasted vegetables.

Drink pairings

This dish pairs well with a light red wine such as a Pinot Noir or a Chianti.