There Aeolian pasta it is a simple and tasty recipe that contains the essence of Sicily and its aromas. And today I want to share it with you.
This vegetarian first course not only has a unique flavor, but also an ancient history that has its roots in the gastronomic tradition of this beautiful region.
Using what nature generously offers, the Aeolian pasta recipe is the perfect example of how simple ingredients can combine to create a dish with intense and consistent flavours.
Tips for a perfect Aeolian pasta
The trick to a master dish? Be sure to drain them spaghetti when they are still al dente and immediately dip them in the hot sauce. But always keep a few cups of cooking water. It will be used for the sauce so it doesn’t dry out too much and for the pasta to become really creamy once it meets the other ingredients in the pan.
Don’t forget to top it all off with a strand of extra virgin olive oil*, a handful of fresh basil cut into julienne strips and perhaps a sprinkling of bread crumbs sautéed in a pan with extra virgin olive oil. This small gesture will make the difference, guaranteeing a richer and more engaging flavour.
And remember, Aeolian pasta welcomes creativity. If you don’t need this dish to be vegetarian, try adding some chopped tuna or cubes of fresh fish to the sautéed capers and olives. Let them slowly flavor in the tomato sauce for a surprising result.