Spaghetti alla Siciliana - Easy Spaghetti Recipes Done Right
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.
Servings: 4 servings
Ingredients
- 12 oz spaghetti
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 can (14 oz) crushed tomatoes
- 1/4 cup pitted black olives, halved
- 2 tablespoons capers, rinsed
- Salt to taste
- Fresh basil leaves, chopped
- Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add the garlic and red pepper flakes. Sauté until the garlic is fragrant but not brown.
- Pour in the crushed tomatoes and stir in olives and capers. Simmer for 10 minutes, letting the flavors meld.
- Toss the drained spaghetti into the sauce. If needed, add reserved pasta water to loosen it up. Stir in chopped basil.
- Serve immediately with grated parmesan, if using.