10 Delicious Pasta Siciliano Recipes

Dive into the heart of Sicilian cuisine with our roundup of 10 Delicious Pasta Siciliano Recipes that promise to transport your taste buds to the sun-drenched shores of Italy. Whether you’re craving quick weeknight dinners or longing for a taste of authentic comfort food, these dishes are sure to inspire your next culinary adventure. Keep reading to discover the flavors that make Sicilian pasta a beloved favorite!

Pasta alla Norma

So, you’ve decided to embark on a culinary adventure that’s as dramatic as an opera but as comforting as your favorite sweatpants. Pasta alla Norma, the Sicilian superstar, is here to serenade your taste buds with its rich flavors and simple elegance.

Ingredients

• For the pasta:
  • 12 oz dried rigatoni pasta
  • 1 tbsp salt
• For the sauce:
  • 3 tbsp olive oil
  • 1 medium eggplant, diced into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 28 oz canned crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil leaves, torn
• For finishing:
  • 1/2 cup ricotta salata, grated

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the rigatoni, stirring occasionally to prevent sticking. Cook according to package instructions until al dente, about 12 minutes.
2. While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden and tender, about 8 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, stirring for about 30 seconds until fragrant.
4. Pour in the crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
6. Remove from heat and stir in the torn basil leaves.
7. Divide the pasta among bowls and top generously with grated ricotta salata.

Now, the grand finale: each forkful is a harmony of creamy ricotta salata, tangy tomato sauce, and tender eggplant, all clinging to perfectly al dente rigatoni. Serve it with a side of garlic bread for an encore that’ll have everyone begging for seconds.

Sicilian Spaghetti with Anchovies and Breadcrumbs

Kickstart your culinary adventure with a dish that’s as bold and briny as the Mediterranean itself—Sicilian Spaghetti with Anchovies and Breadcrumbs. This isn’t just pasta; it’s a salty, crunchy, umami-packed journey to the heart of Sicily, no passport required.

Ingredients

• For the pasta:
  • 1 lb spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 oz anchovy fillets, chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup parsley, chopped

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt.
2. Add 1 lb spaghetti to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Save a cup of pasta water before draining; it’s liquid gold for adjusting sauce consistency.
3. While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add 4 cloves minced garlic and 1/2 tsp red pepper flakes. Sauté for 1 minute until fragrant.
4. Add 2 oz chopped anchovy fillets to the skillet. Cook for 2 minutes, stirring, until they melt into the oil. Tip: Don’t fear the anchovies; they’re the secret umami bomb that makes this dish sing.
5. Stir in 1/2 cup breadcrumbs. Cook for 3-4 minutes, stirring constantly, until golden and crispy.
6. Drain the pasta, reserving some pasta water. Add the pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Remove from heat. Stir in 1/4 cup chopped parsley. Tip: For an extra crunch, toast the breadcrumbs separately and sprinkle on top before serving.

Gorgeously golden and gloriously garlicky, this dish is a textural dream with its crispy breadcrumbs and silky pasta. Serve it with a side of sass and a glass of crisp white wine for the full Sicilian experience.

Pasta con le Sarde

Mmm, imagine a dish that’s like a sunny Sicilian vacation in your mouth—Pasta con le Sarde is here to whisk your taste buds away with its bold flavors and hearty textures. This sardine-packed pasta is a cheeky nod to the sea, with a sprinkle of sweetness from raisins and a crunch from toasted breadcrumbs, making every forkful a delightful surprise.

Ingredients

• For the pasta:
  • 1 lb spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup fennel fronds, chopped
  • 1/2 cup raisins
  • 1/4 cup pine nuts
  • 1 can (15 oz) sardines in olive oil, drained
  • 1/2 tsp red pepper flakes
  • 1/2 cup toasted breadcrumbs

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the fennel fronds, raisins, pine nuts, sardines, and red pepper flakes. Cook for another 5 minutes, breaking the sardines into chunks with a spoon. Tip: The raisins should plump up slightly, adding a sweet contrast to the savory sardines.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the sauce, tossing to combine. If needed, add the reserved pasta water a little at a time to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
5. Sprinkle the toasted breadcrumbs over the top before serving. And voilà! You’ve got a dish that’s as fun to eat as it is to say.

Absolutely bursting with flavors, this Pasta con le Sarde is a textural dream—creamy sardines, chewy raisins, and crunchy breadcrumbs create a symphony in every bite. Serve it with a side of sass and a glass of white wine for the full Sicilian experience.

Sicilian Pasta with Eggplant and Tomato Sauce

Venture into the heart of Sicilian cuisine with this dish that’s as vibrant as a summer in Palermo and as comforting as a nonna’s hug. It’s a saucy, chunky, and utterly irresistible pasta that’ll have you saying ‘Mamma mia!’ with every forkful.

Ingredients

• For the sauce:
  • 1 large eggplant, diced into 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 cup fresh basil, chopped
• For the pasta:
  • 12 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes until golden, flipping halfway. Tip: Don’t overcrowd the pan for even roasting.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until translucent.
3. Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Pour in the crushed tomatoes, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.
5. Meanwhile, bring the water to a boil in a large pot. Add the salt and spaghetti, cooking according to package instructions until al dente. Tip: Reserve 1/2 cup pasta water before draining.
6. Fold the roasted eggplant and basil into the tomato sauce. If needed, loosen the sauce with a splash of reserved pasta water.
7. Toss the drained spaghetti with the sauce until well coated. Serve immediately.

Bold flavors and textures make this dish a standout—creamy eggplant, tangy tomato sauce, and al dente pasta create a symphony in your mouth. Try topping with a sprinkle of ricotta salata for a salty finish that’ll take it over the top.

Pasta al Forno Siciliana

Oh, the joys of diving into a dish that’s as fun to make as it is to devour! Pasta al Forno Siciliana is like a cozy hug from your Italian grandma, if your grandma was into layering pasta with all the good stuff and baking it to perfection.

Ingredients

• For the pasta:
  • 1 lb penne pasta
  • 2 tbsp olive oil
• For the sauce:
  • 2 cups marinara sauce
  • 1/2 cup heavy cream
  • 1 tsp red pepper flakes
• For the filling:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/4 tsp nutmeg
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
3. In a medium bowl, mix the ricotta, Parmesan, egg, and nutmeg until smooth. This is your creamy filling that’ll make every bite heavenly.
4. In another bowl, combine the marinara sauce, heavy cream, and red pepper flakes for a sauce with a kick. Tip: The cream balances the acidity of the tomato sauce beautifully.
5. Layer half the cooked pasta in the prepared dish. Spread the ricotta mixture evenly over the pasta, then top with the remaining pasta.
6. Pour the sauce over the top layer of pasta, ensuring it’s evenly covered. Sprinkle with mozzarella and breadcrumbs for that irresistible golden crust.
7. Bake for 25-30 minutes, or until the top is bubbly and golden brown. Tip: Let it sit for 5 minutes before serving to allow the layers to set.
8. For an extra crispy top, broil for the last 2 minutes of baking. Keep an eye on it to prevent burning!

Yum! This Pasta al Forno Siciliana is a masterpiece of textures, from the creamy interior to the crispy, cheesy top. Serve it with a side of garlic bread to scoop up every last bit of sauce, or enjoy it straight from the dish—no judgment here!

Sicilian Pasta with Pistachio Pesto

Just when you thought pasta couldn’t get any more addictive, along comes this Sicilian Pasta with Pistachio Pesto to prove you wrong. It’s like a vacation in your mouth, with every bite transporting you straight to the sunny shores of Sicily—no passport required.

Ingredients

• For the pasta:
  • 12 oz spaghetti
  • 1 tbsp salt
• For the pistachio pesto:
  • 1 cup shelled pistachios
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnishing:
  • 1/4 cup chopped pistachios
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, make the pesto. In a food processor, combine 1 cup pistachios, 1/2 cup Parmesan, 2 cloves garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped.
3. With the processor running, slowly drizzle in 1/2 cup olive oil until the mixture is smooth. Tip: Scrape down the sides as needed to ensure everything is well incorporated.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Add the pistachio pesto to the pasta, tossing to coat evenly. If needed, add the reserved pasta water a little at a time to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Serve the pasta topped with 1/4 cup chopped pistachios and 1/4 cup grated Parmesan.

Fantastically creamy with a nutty crunch, this dish is a texture lover’s dream. Try serving it with a side of crusty bread to scoop up every last bit of that glorious pesto, or go rogue and toss in some grilled shrimp for a protein-packed twist.

Pasta with Sicilian Tuna and Cherry Tomatoes

Craving a dish that’s as vibrant as your summer playlist? This pasta with Sicilian tuna and cherry tomatoes is your ticket to a flavor fiesta, blending the richness of the sea with the sweetness of sun-kissed tomatoes in every forkful.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 cup cherry tomatoes, halved
  • 5 oz Sicilian tuna in oil, drained
  • 1/4 cup fresh basil, chopped
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the spaghetti, stirring occasionally to prevent sticking. Cook for 8-10 minutes or until al dente. Tip: Taste a strand a minute before the package’s suggested time to avoid mushy pasta.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
3. Add the halved cherry tomatoes to the skillet, cooking for 3-4 minutes until they start to soften and release their juices.
4. Flake the Sicilian tuna into the skillet, stirring gently to combine with the tomatoes and garlic. Cook for another 2 minutes. Tip: For an extra flavor boost, reserve a bit of the tuna oil to drizzle over the finished dish.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet, tossing with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
6. Stir in the chopped basil and season with salt to taste. Serve immediately.

Every bite of this dish is a harmony of textures—silky pasta, juicy tomatoes, and flaky tuna—with a kick of heat that’ll have you reaching for seconds. Try serving it with a sprinkle of toasted breadcrumbs for an unexpected crunch.

Sicilian Pasta Salad with Olives and Capers

Unbelievably, we’ve stumbled upon the perfect dish that screams summer louder than a kid in a splash pad – the Sicilian Pasta Salad with Olives and Capers. It’s like a vacation in a bowl, minus the overpriced souvenirs and sunburn.

Ingredients

• For the pasta:
  • 1 lb fusilli pasta
  • 1 tbsp salt
• For the dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup capers, drained
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fusilli pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, 1/2 tsp salt, and black pepper in a small bowl to make the dressing. Tip: For a smoother dressing, let it sit for 10 minutes to meld the flavors.
3. Drain the pasta and rinse under cold water to cool it down quickly. This stops the cooking process and keeps the pasta firm.
4. In a large bowl, combine the cooled pasta, cherry tomatoes, Kalamata olives, capers, red onion, and fresh basil. Pour the dressing over the salad and toss gently to coat everything evenly. Tip: Use a rubber spatula to mix without breaking the pasta.
5. Cover and refrigerate for at least 1 hour before serving to let the flavors marry.

Delightfully, this pasta salad is a symphony of textures – from the chewy pasta to the pop of the tomatoes and the briny bite of the olives and capers. Serve it on a platter with grilled chicken skewers for a meal that’ll have everyone coming back for seconds, or pack it for a picnic where it’ll be the star of the show.

Pasta with Sicilian Swordfish and Mint

Dive into a dish that’s as bold and adventurous as a summer fling, but with way better staying power. Our Pasta with Sicilian Swordfish and Mint is a flirtatious dance of flavors that’ll have your taste buds swooning.

Ingredients

• For the pasta:
  • 12 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 lb swordfish, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup white wine
  • 1/4 cup fresh mint, chopped
  • 1 lemon, zested and juiced
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat 3 tbsp of olive oil in a large skillet over medium-high heat. Add the swordfish cubes and sear until golden brown on all sides, about 3-4 minutes total. Remove and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan.
4. Return the swordfish to the skillet, adding the chopped mint, lemon zest, and lemon juice. Stir gently to combine and cook for another minute to let the flavors meld.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the swordfish, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
6. Season with salt to taste and serve immediately, garnished with extra mint leaves if desired.

Ready to plate up a dish that’s as vibrant as a Sicilian sunset? The tender swordfish and zesty mint create a melody of flavors that’s both refreshing and deeply satisfying. Try serving it with a crisp white wine and a side of crusty bread to soak up every last drop of that delicious sauce.

Sicilian Pasta with Ricotta and Lemon

Buckle up, buttercups, because we’re about to take your taste buds on a joyride to Sicily with a dish that’s as bright and cheerful as a summer day. This Sicilian Pasta with Ricotta and Lemon is the culinary equivalent of a sunny Italian getaway—minus the airfare.

Ingredients

• For the pasta:
  • 12 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 cup pasta water
• For garnish:
  • 1 tbsp chopped fresh basil
  • 1 tbsp toasted pine nuts

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 12 oz spaghetti, stirring occasionally to prevent sticking.
2. Cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup pasta water before draining.
3. In a large bowl, whisk together 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, zest of 1 lemon, 2 tbsp lemon juice, and 1/4 tsp black pepper until smooth.
4. Slowly add the reserved pasta water to the ricotta mixture, whisking continuously to create a creamy sauce.
5. Toss the drained spaghetti with the ricotta sauce until evenly coated.
6. Garnish with 1 tbsp chopped fresh basil and 1 tbsp toasted pine nuts before serving.

Oh, the creamy richness of the ricotta paired with the zesty lemon is a match made in heaven. Serve this dish with a side of crusty bread to sop up every last bit of that delicious sauce, or enjoy it al fresco for that authentic Italian experience.

Conclusion

Feast your senses on these 10 Delicious Pasta Siciliano Recipes, each offering a taste of Sicily’s rich culinary tradition. Perfect for home cooks looking to spice up their meal rotation, these dishes promise simplicity and flavor in every bite. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the love for Sicilian pasta!