Sicilian Pasta | Bold Mediterranean Flavors in Every Bite

🎉 Introduction

Sicilian cuisine is famous for its vibrant flavors, fresh produce, and rich history of culinary influences from the Mediterranean. This Sicilian Pasta brings together all those qualities in one hearty dish. Packed with briny capers, salty olives, sweet cherry tomatoes, earthy artichoke hearts, and a touch of chili heat, it’s a pasta that celebrates balance—salty, sweet, tangy, and spicy in every forkful.

The addition of white wine and tomato paste creates a silky sauce that clings beautifully to the pasta, while fresh parsley and a generous shower of Parmesan cheese finish it with brightness and richness. It’s the perfect example of how Sicilian food transforms humble ingredients into something extraordinary.

Best of all? It’s a one-pan pasta dish that’s quick, easy, and ideal for weeknights—but impressive enough for entertaining.

🧰 Equipment Needed

• Large pot (for boiling pasta)
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander
• Grater (for Parmesan)
• Chef’s knife & cutting board

🛒 Ingredients

• 8 oz pasta (penne, rigatoni, or spaghetti)
• 2 cups artichoke hearts, quartered (canned or jarred, drained)
• 8 oz cherry tomatoes, halved
• 2 garlic cloves, minced
• ½ cup fresh parsley, chopped
• ½ tsp red chili flakes (adjust to taste)
• 2 tbsp tomato paste
• 2 tbsp capers, drained
• 2 cups mixed olives and cherry peppers, pitted and chopped
• ¼ cup extra virgin olive oil
• 1 cup white wine (or vegetable broth as non-alcoholic substitute)
• ¼ cup reserved pasta water
• 1 cup Parmesan cheese, grated
• Salt and black pepper, to taste

👩‍🍳 Directions

Step 1: Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente according to package directions.
3. Reserve ¼ cup pasta water, then drain.

Step 2: Sauté the aromatics

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and chili flakes, sauté for 1 minute until fragrant.

Step 3: Build the sauce

1. Stir in tomato paste and cook for 2 minutes to deepen flavor.
2. Add cherry tomatoes, artichokes, olives, peppers, and capers.
3. Pour in white wine (or broth), stirring to deglaze the pan.
4. Simmer 5–6 minutes until tomatoes soften and sauce thickens slightly.

Step 4: Toss with pasta

1. Add cooked pasta to skillet along with reserved pasta water.
2. Toss until pasta is coated and sauce clings well.
3. Season with salt and pepper to taste.

Step 5: Finish and serve

1. Remove from heat, sprinkle generously with parsley.
2. Top with grated Parmesan cheese.
3. Serve warm with crusty bread.

🍽️ Servings & Timing

• Servings: 3–4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: ~30 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended—veggies lose texture.
• Reheating: Warm gently in a skillet with a splash of olive oil or broth.

🥄 Variations

• Non-Alcoholic Sauce: Swap white wine for vegetable broth or extra pasta water.
• Protein Boost: Add grilled chicken, shrimp, or tuna.
• Vegan Option: Omit Parmesan or replace with nutritional yeast.
• Extra Veggies: Toss in spinach, zucchini, or roasted eggplant.
• Spicier Kick: Add more chili flakes or a pinch of Calabrian chili paste.
• Creamy Style: Stir in a splash of cream or ricotta at the end.

❓ 10 FAQs

1. Can I make this without wine?
   Yes, substitute with broth or more pasta water.
2. Do I need fresh artichokes?
   No, canned or jarred artichoke hearts are perfect for convenience.
3. What pasta shape works best?
   Short shapes like rigatoni or penne hold sauce and chunks well.
4. Can I make this vegan?
   Yes, skip Parmesan or use vegan cheese.
5. What olives should I use?
   A mix of green and black olives adds depth—choose your favorite.
6. How do I stop the pasta from sticking?
   Toss with a little olive oil after draining if not using immediately.
7. Can I use frozen artichokes?
   Yes, thaw and pat dry before adding to the skillet.
8. Is it very spicy?
   No, chili flakes add a gentle heat—you can increase or decrease to taste.
9. Can I make it ahead?
   Yes, but cook pasta slightly under al dente and finish reheating in the sauce.
10. What pairs well with this dish?
    A simple green salad and crusty bread.

🏁 Conclusion

This Sicilian Pasta is the perfect example of Mediterranean cooking—simple ingredients, bold flavors, and minimal effort. With briny olives, tangy capers, sweet cherry tomatoes, and earthy artichokes, every bite is layered with flavor. Finished with fresh parsley and Parmesan, it’s a dish that feels rustic yet sophisticated.

Whether you’re cooking a quick weeknight meal or impressing guests, this pasta will bring a taste of Sicily right to your table.

Adam

Sicilian Pasta | Bold Mediterranean Flavors in Every Bite

Sicilian cuisine is famous for its vibrant flavors, fresh produce, and rich history of culinary influences from the Mediterranean. This Sicilian Pasta brings together all those qualities in one hearty dish. Packed with briny capers, salty olives, sweet cherry tomatoes, earthy artichoke hearts, and a touch of chili heat, it’s a pasta that celebrates balance—salty, sweet, tangy, and spicy in every forkful. The addition of white wine and tomato paste creates a silky sauce that clings beautifully to the pasta, while fresh parsley and a generous shower of Parmesan cheese finish it with brightness and richness. It’s the perfect example of how Sicilian food transforms humble ingredients into something extraordinary. Best of all? It’s a one-pan pasta dish that’s quick, easy, and ideal for weeknights—but impressive enough for entertaining.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz pasta penne, rigatoni, or spaghetti
• 2 cups artichoke hearts quartered (canned or jarred, drained)
• 8 oz cherry tomatoes halved
• 2 garlic cloves minced
• ½ cup fresh parsley chopped
• ½ tsp red chili flakes adjust to taste
• 2 tbsp tomato paste
• 2 tbsp capers drained
• 2 cups mixed olives and cherry peppers pitted and chopped
• ¼ cup extra virgin olive oil
• 1 cup white wine or vegetable broth as non-alcoholic substitute
• ¼ cup reserved pasta water
• 1 cup Parmesan cheese grated
• Salt and black pepper to taste

Equipment

• Large pot (for boiling pasta)
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander
• Grater (for Parmesan)
• Chef’s knife & cutting board

Method

 

Step 1: Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente according to package directions.
3. Reserve ¼ cup pasta water, then drain.

Step 2: Sauté the aromatics

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and chili flakes, sauté for 1 minute until fragrant.

Step 3: Build the sauce

1. Stir in tomato paste and cook for 2 minutes to deepen flavor.
2. Add cherry tomatoes, artichokes, olives, peppers, and capers.
3. Pour in white wine (or broth), stirring to deglaze the pan.
4. Simmer 5–6 minutes until tomatoes soften and sauce thickens slightly.

Step 4: Toss with pasta

1. Add cooked pasta to skillet along with reserved pasta water.
2. Toss until pasta is coated and sauce clings well.
3. Season with salt and pepper to taste.

Step 5: Finish and serve

1. Remove from heat, sprinkle generously with parsley.
2. Top with grated Parmesan cheese.
3. Serve warm with crusty bread.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended—veggies lose texture.

Reheating: Warm gently in a skillet with a splash of olive oil or broth.

🥄 Variations

Non-Alcoholic Sauce: Swap white wine for vegetable broth or extra pasta water.

Protein Boost: Add grilled chicken, shrimp, or tuna.

Vegan Option: Omit Parmesan or replace with nutritional yeast.

Extra Veggies: Toss in spinach, zucchini, or roasted eggplant.

Spicier Kick: Add more chili flakes or a pinch of Calabrian chili paste.

Creamy Style: Stir in a splash of cream or ricotta at the end.

❓ 10 FAQs

Can I make this without wine?
Yes, substitute with broth or more pasta water.

Do I need fresh artichokes?
No, canned or jarred artichoke hearts are perfect for convenience.

What pasta shape works best?
Short shapes like rigatoni or penne hold sauce and chunks well.

Can I make this vegan?
Yes, skip Parmesan or use vegan cheese.

What olives should I use?
A mix of green and black olives adds depth—choose your favorite.

How do I stop the pasta from sticking?
Toss with a little olive oil after draining if not using immediately.

Can I use frozen artichokes?
Yes, thaw and pat dry before adding to the skillet.

Is it very spicy?
No, chili flakes add a gentle heat—you can increase or decrease to taste.

Can I make it ahead?
Yes, but cook pasta slightly under al dente and finish reheating in the sauce.

What pairs well with this dish?
A simple green salad and crusty bread.

🏁 Conclusion

This Sicilian Pasta is the perfect example of Mediterranean cooking—simple ingredients, bold flavors, and minimal effort. With briny olives, tangy capers, sweet cherry tomatoes, and earthy artichokes, every bite is layered with flavor. Finished with fresh parsley and Parmesan, it’s a dish that feels rustic yet sophisticated.

Whether you’re cooking a quick weeknight meal or impressing guests, this pasta will bring a taste of Sicily right to your table.