Collorelle alla Siciliana

Ingredients

• 300g (10.5 oz) collorelle pasta 300g (10.5 oz) collorelle pasta
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons capers, rinsed and drained 2 tablespoons capers, rinsed and drained
• 10 black olives, pitted and sliced 10 black olives, pitted and sliced
• 4 anchovy fillets, chopped 4 anchovy fillets, chopped
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the collorelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
3. 3.
   Add the canned diced tomatoes and tomato paste to the skillet. Stir well to combine.
4. 4.
   Add the capers, black olives, and chopped anchovy fillets to the skillet. If desired, add red pepper flakes for a hint of spice.
5. 5.
   Reduce the heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. 6.
   Add the cooked collorelle pasta to the skillet and toss gently to coat the pasta with the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the flavors from the sauce.
8. 8.
   Remove from heat and garnish with freshly chopped parsley.
9. 9.
   Serve hot and enjoy the authentic flavors of Collorelle alla Siciliana.

Treat your ingredients with care...

• Anchovies — If you're not a fan of anchovies, you can reduce the amount or omit them altogether. They add a unique umami flavor to the dish, but it will still be delicious without them.
• Capers — Rinse the capers before using them to remove any excess saltiness. If you prefer a milder flavor, you can soak them in water for a few minutes before adding them to the dish.

Tips & Tricks

• For a vegetarian version, you can omit the anchovies and add a pinch of smoked paprika for a smoky flavor.
• If you prefer a spicier dish, increase the amount of red pepper flakes or add a fresh chili pepper.
• Serve Collorelle alla Siciliana with a sprinkle of grated Parmesan cheese for an extra burst of flavor.
• This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve Collorelle alla Siciliana hot, garnished with freshly chopped parsley. Accompany it with a side of crusty bread to soak up the flavorful sauce.

Presentation advice

Present the Collorelle alla Siciliana in a shallow pasta bowl, allowing the vibrant colors of the sauce to shine through. Sprinkle some additional chopped parsley on top for a pop of freshness.