Pasta alla Siciliana

Pasta alla Siciliana is a vibrant, dairy-free dish showcasing the rich flavors of Sicily through a medley of fresh vegetables and herbs. This hearty yet light pasta is perfect for a comforting meal that celebrates the essence of Italian cuisine.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Extra virgin olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 250 grams, halved
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Black olives - 50 grams, pitted and sliced
• Capers - 1 tablespoon, rinsed
• Fresh basil - 10 leaves, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the diced red bell pepper and zucchini to the skillet. Sauté for 5-7 minutes until they begin to soften.
4. Stir in the halved cherry tomatoes, black olives, and capers. Cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices.
5. Add the cooked pasta to the skillet, tossing everything together. If the mixture seems dry, add some reserved pasta water, a little at a time, until you reach your desired consistency.
6. Season with salt, black pepper, and red pepper flakes (if using). Mix in the fresh basil just before serving.
7. Serve hot, garnished with additional basil if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from the fresh vegetables.
• Heart-healthy fats from olive oil and olives.

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