This unique pasta is filled with the flavors of Sicily: briny olives, sweet golden raisins, caramelized fennel, fresh herbs and peppery garlic. The mixture of sweet, savory and a bit of acidity is formally known as agrodolce in the Italian language, and is seen throughout Sicilian and southern Italian cooking. The base of the dish starts with a sauté of garlic, crushed red pepper flakes, sliced fennel and anchovy paste; the garlic softens and fills the pan with fragrance, as does the caramelizing fennel.
Lemon juice, zest, and white wine are then added to the pan not only to deglaze any brown bits that have accumulated, but to add that acidic flavor the pasta oh-so-desires. Next come the briny, oil-packed olives, the fresh herbs and the plump golden raisins for a sweet kick. The entire dish is finished off with a touch of pasta water for body, and a grating of salty Pecorino cheese. This truly unique Sicilian Pasta is great on its own served with a simply green salad or roasted asparagus tips, or as a primi or first course to your next Italian feast.
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Sicilian Pasta
Ingredients:
- 1 lb. spaghetti, cooked according to package directions to al dente, drained (but save 1 cup of pasta water)
- 2 Tablespoons extra virgin olive oil
- crushed red pepper flakes, to taste
- 1 teaspoon anchovy paste
- 4 garlic cloves, thinly slice
- 1 large head of fennel, stems and fronds trimmed; ends of bulb trimmed, rest of bulb thinly sliced
- zest of 1 lemon and juice
- salt and pepper
- 1/4 cup dry white wine
- 2/3 cup assorted pitted olives, in oil, drained
- 1/4 cup golden raisins
- 1/2 cup fresh parsley, chopped
- grated Pecorino Romano cheese, for serving
Directions:
- In a large, straight-sided saute pan heat the oil with the crushed red pepper flakes, garlic, anchovy paste and sliced fennel. Season with 1/2 teaspoon of salt and a grinding of black pepper; over medium heat, saute the mixture for 5-7 minutes, or until the fennel begins to caramelize.
- Add in the lemon zest, juice and white wine. Cook an additional 5 minutes, or until the fennel is tender but still has a bit of a bite. Add in the olives, raisins, parsley and 1/4 cup of pasta water until the desired sauce consistency is reached.
- Toss the sauce with the cooked pasta; add grated cheese to everything and continue to toss to combine. Taste, and adjust seasonings if necessary. Serve warm or at room temperature.
Tagged: agrodolce, al dente, anchovy paste, fennel, garlic, golden raisins, lemon juice, lemon zest, olives, pasta, pecorino cheese, Sicilian pasta, Sicily, spaghetti, white wine
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