This spaghetti alla Siciliana is one of those quick and easy recipes that sneaks up on you—in a good way. It looks unassuming at first, but one bite in and you’re hooked. The pasta is tossed in a rustic tomato sauce, laced with olives, garlic, and capers. It’s bold, a little salty, and totally addictive. I first made this on a night when my fridge was practically empty—one of those ‘what do we even have?’ kind of nights. Some leftover capers, a jar of olives, a can of tomatoes, and boom: dinner was born. It’s the kind of meal that feels special without any of the stress. Just the smell of garlic hitting the olive oil is enough to make me start plating in my mind. If you’re after easy dinner recipes that lean on pantry staples, this one’s a keeper. It’s perfect for weeknights, ideal for feeding a crowd, and secretly satisfies even those picky eaters. It’s proof that you don’t need much to eat well—just a good recipe and maybe some parmesan.

1) Key Takeaways
2) Easy Spaghetti alla Siciliana Recipe
3) Ingredients for Spaghetti alla Siciliana
4) How to Make Spaghetti alla Siciliana
5) Tips for Making Spaghetti alla Siciliana
6) Making Spaghetti alla Siciliana Ahead of Time
7) Storing Leftover Spaghetti alla Siciliana
8) Try these pasta dishes next!
9) Spaghetti alla Siciliana
10) Nutrition

1) Key Takeaways

This easy spaghetti recipe uses pantry staples like canned tomatoes, olives, and capers.
You’ll only need 30 minutes from start to finish—prep included.
Great for a weeknight dinner that doesn’t feel like a compromise.
Customizable with fresh herbs or chili flakes for more punch.

2) Easy Spaghetti alla Siciliana Recipe

Let’s face it. We all have those nights when we stand in front of the pantry and mutter, “What now?” That’s how this recipe for spaghetti alla Siciliana was born. A handful of olives, a splash of olive oil, a little garlic, and suddenly dinner feels less like a chore and more like a win.

I’ve made this one during frantic weeknights and lazy Sundays. It works both ways. If you’ve got thirty minutes and a box of pasta, you’ve got a meal. The sauce leans hard into bold flavors. The olives and capers punch through with their salty bite, while the tomatoes keep everything grounded and cozy.

This is one of those easy spaghetti recipes you’ll keep in your back pocket. It’s simple but doesn’t taste simple. It lets you show up to the table like you tried—even when you didn’t have to. I like that in a dinner.

3) Ingredients for Spaghetti alla Siciliana

Spaghetti: Choose a classic dry spaghetti for that firm bite. Whole wheat or gluten-free work too, if that’s your thing. Just make sure it cooks up al dente.

Olive Oil: Use a good one. You don’t need to break the bank, but this is where the flavor starts, so don’t skimp.

Garlic: Four cloves, sliced thin. The kind of garlic that hits your nose and tells you you’re about to eat well.

Red Pepper Flakes: Optional, but I like a little kick. If you’re spice-shy, just add a pinch.

Crushed Tomatoes: One 14-ounce can is all it takes. Look for San Marzano if they’re on sale. Otherwise, any quality canned tomato will do.

Black Olives: Pitted and halved. Kalamata works, but I usually grab whatever’s in the fridge.

Capers: Briny and bold. Rinse them well unless you like your pasta aggressively salty.

Fresh Basil: Torn, not chopped. Adds brightness at the end, kind of like flipping the lights on in a dim room.

Salt: Always taste. You might need less with capers and olives doing their thing.

Parmesan Cheese: Optional, but strongly recommended. A sprinkle makes it feel just a little more put-together.

4) How to Make Spaghetti alla Siciliana

Step 1. Bring a pot of salted water to a boil. Toss in your spaghetti and cook until al dente. Scoop out a cup of pasta water before draining. You’ll want it later.

Step 2. In a wide pan, warm the olive oil over medium heat. Add garlic and red pepper flakes. Stir and watch it closely—golden, not brown, is what you’re aiming for.

Step 3. Add the crushed tomatoes. Let it simmer for five minutes, then stir in the olives and capers. Simmer again for another ten minutes. You’re building flavor here.

Step 4. Toss in the drained spaghetti. If it looks a bit tight, loosen things up with some of that reserved pasta water. Stir gently but with purpose.

Step 5. Finish with fresh basil and, if you’ve got it, a little parmesan. Serve right away or stand over the stove and sneak a bite. I won’t tell.

5) Tips for Making Spaghetti alla Siciliana

Don’t overcook the pasta. This dish needs texture to balance the smooth sauce. Mushy noodles? Not welcome here. Watch the timer and taste early.

If your sauce feels too thick, a splash of pasta water works wonders. That starchy liquid is liquid gold in this kitchen. It binds everything without watering it down.

The olives and capers already pack salt. So be cautious when seasoning. Taste first, then adjust. Trust your tongue—it knows.

6) Making Spaghetti alla Siciliana Ahead of Time

Planning ahead? This pasta handles it like a champ. Make the sauce in advance and stash it in the fridge. It keeps well for up to three days, and honestly, it gets even better overnight.

Cook the spaghetti fresh, though. Reheated noodles can get sticky or sad. And no one wants sad pasta. Combine the two just before serving for the best result.

If you’re packing lunch or meal prepping, store them separately and mix when ready. A bit of extra basil or a dash of olive oil before eating perks it right up.

7) Storing Leftover Spaghetti alla Siciliana

Leftovers? Lucky you. Keep them in an airtight container in the fridge for up to four days. It microwaves well, but I prefer a pan reheat with a touch of water.

The sauce stays bold, but the pasta can dry. A drizzle of olive oil before reheating helps bring it back to life.

If you’re adding cheese, do it after reheating. Otherwise, it melts into a chewy mess. Trust me on this one.

8) Try these pasta dishes next!

9) Spaghetti alla Siciliana