Sicilian-Inspired Vermicelli Delight

Ingredients

• 250g (8.8oz) vermicelli pasta 250g (8.8oz) vermicelli pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 200g (7oz) cherry tomatoes, halved 200g (7oz) cherry tomatoes, halved
• 100g (3.5oz) black olives, pitted and halved 100g (3.5oz) black olives, pitted and halved
• 2 tablespoons capers, rinsed and drained 2 tablespoons capers, rinsed and drained
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (adjust to taste) 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the vermicelli 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 minced garlic and chopped onion, and sauté until fragrant and translucent.
3. 3.
   Add the sliced red and yellow bell peppers to the skillet and cook until they start to soften.
4. 4.
   Stir in the cherry tomatoes, black olives, and capers. Cook for a few minutes until the tomatoes begin to release their juices.
5. 5.
   Sprinkle in the dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste. Stir well to combine all the flavors.
6. 6.
   Add the cooked vermicelli pasta to the skillet and toss gently to coat the pasta with the sauce and vegetables. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh basil leaves and parsley.
8. 8.
   Serve hot and enjoy the vibrant flavors of Sicily!

Treat your ingredients with care...

• Vermicelli pasta — Be careful not to overcook the pasta, as it should be al dente for the best texture in the final dish.
• Cherry tomatoes — Opt for ripe and juicy cherry tomatoes to enhance the natural sweetness of the dish.
• Red pepper flakes — Adjust the amount of red pepper flakes according to your spice preference. Start with a small amount and add more if desired.
• Fresh herbs — Use fresh basil and parsley for the best flavor. Chop them just before garnishing to preserve their vibrant aroma.

Tips & Tricks

• For a heartier version, you can add grilled chicken or shrimp to the dish.
• Experiment with different types of olives, such as Kalamata or green olives, to vary the flavor profile.
• If you prefer a milder taste, you can reduce or omit the red pepper flakes.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.
• Leftovers can be enjoyed cold as a refreshing pasta salad.

Serving advice

Serve Vermicelli alla Siciliana as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled fish or chicken.

Presentation advice

To enhance the presentation, garnish the dish with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese. Serve it in a vibrant pasta bowl to showcase the colorful ingredients.