For this delectable and unique pasta, I decided to combine al dente spaghetti noodles with an array of Sicilian flavors. Plump raisins, green pistachios, sautéed fennel, sliced hot red chili peppers, and of course olive oil and dry white wine. I like to finish this sweet/salty/spicy pasta off with a sprinkling of crispy breadcrumbs for a touch of crunch, and of course, grated cheese.
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Sicilian Spaghetti
Ingredients:
- 1 lb. spaghetti, cooked according to package directions (until al dente)
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- Pinch of crushed red pepper flakes
- 1 large head of fennel, stalks and fronds removed, sliced
- 2 thinly sliced garlic cloves
- 2 red chili peppers, thinly sliced
- Salt and pepper
- 1 cup dry white wine
- ½ cup golden raisins
- ½ cup salted, roasted, shelled pistachios
- Panko breadcrumbs
- Grated Pecorino or Parmesan cheese
Directions:
- In a Dutch oven or large straight-sided saute pan, heat the butter, oil and red pepper flakes over medium heat until the butter is melted. Add in the fennel, garlic and red peppers–season with a pinch of salt and pepper. Saute over medium-high heat for 5-7 minutes, or until the fennel is tender and lightly browned.
- Add in the white wine and reduce the heat to medium-low. Allow the wine to evaporate by half; then add in the raisins and pistachios. Season again with a pinch of salt and pepper to taste.
- Toss the warm mixture with the warm pasta. Before serving, sprinkle each serving with cheese and Panko breadcrumbs.
Tagged: breadcrumbs, fennel, pasta, pecorino cheese, pistachios, raisins, red chili pepper, Sicilian spaghetti, Sicily, spaghetti, vegetarian, vegetarian pasta, white wine
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