Spaghettini with Sicilian Anchovy Sauce

Ingredients

• 250g (8.8 oz) spaghettini 250g (8.8 oz) spaghettini
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 garlic cloves, minced 4 garlic cloves, minced
• 8 anchovy fillets, packed in oil, drained and chopped 8 anchovy fillets, packed in oil, drained and chopped
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Parmesan cheese, grated (for garnish) Parmesan cheese, grated (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 16g, Saturated Fat: 2g
• Carbohydrates: 45g, Sugars: 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghettini 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 minced garlic and sauté for about 1 minute until fragrant.
3. 3.
   Add the chopped anchovies and chili flakes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the anchovies have melted into the oil.
4. 4.
   Pour in the canned diced tomatoes and season with salt and black pepper. Simmer the sauce for about 10-15 minutes, stirring occasionally, until it thickens slightly.
5. 5.
   Add the cooked spaghettini to the skillet and toss well to coat the pasta evenly with the sauce.
6. 6.
   Serve the Spaghettini alla Siracusana hot, garnished with freshly chopped parsley and a sprinkle of grated Parmesan cheese.

Treat your ingredients with care...

• Anchovies — Make sure to drain the anchovies well to remove excess oil before chopping them. This will prevent the dish from becoming too oily.
• Spaghettini — Cook the spaghettini until al dente to maintain its delicate texture. Be careful not to overcook it, as it can become mushy.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes according to your preference.
• If you prefer a smoother sauce, you can blend the canned diced tomatoes before adding them to the skillet.
• Adjust the saltiness of the dish by tasting the sauce before adding additional salt, as anchovies can vary in saltiness.
• To make it a heartier meal, you can add sautéed vegetables such as bell peppers or zucchini to the sauce.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a skillet with a splash of olive oil to prevent the pasta from drying out.

Serving advice

Serve the Spaghettini alla Siracusana as a main course, accompanied by a fresh green salad and crusty bread to soak up the flavorful sauce. Pair it with a glass of Sicilian red wine, such as Nero d'Avola, to complement the dish's robust flavors.

Presentation advice

Plate the Spaghettini alla Siracusana by twirling a portion of pasta onto each plate, ensuring the sauce is evenly distributed. Sprinkle the dish with freshly chopped parsley and grated Parmesan cheese for an appealing visual contrast. Serve it immediately to enjoy the vibrant colors and enticing aroma.