Spaghetti alla Eoliana (Aeolian Style Spaghetti)

By Daniela Virgona, capers and wine producer in Salina, Aeolian Island in Sicily.
 

Try this recipe at home or you might enjoy this recipe on tour in Sicily with us when we visit Lipari islands and enjoy the local delicacies such as capers, wine, oregano, tomatoes and much more!

Ingredients for 4 people:

• 454 gr (1 lb) of spaghetti or fusilli (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and slowly drying… the superior texture and sauce pairing!)
• 1 gallon water
• 1.5 Tbsp salt
• 15 cherry tomatoes
• 1 garlic clove
• 3 ounces of small capers
• 1.5 ounces of pitted green olives
• 1.5 ounces of pitted black olives
• a few leaves of basil
• a pinch of oregano
• a pinch of crushed chili pepper
• salt and pepper to taste

Directions:

• Rinse the capers to remove salt and coarsely chopped them up with black and green olives
• Sauté capers and olives with olive oil and garlic clove over medium flame for a few minutes
• Chop basil and add it to the sauce with a pinch of oregano, chili pepper, and coarsely-sliced cherry tomatoes
• Cook for a few minutes, adjust with salt and pepper and set aside
• Bring water to a boil, then add salt
• Add the pasta when water is boiling again (the water should taste slightly salty. If not, add salt)
• Cook the pasta for one or two minutes less than is suggested on the package and drain it
• Sauté the drained pasta with the sauce for a minute or so to amalgamate all ingredients

Buon appetito!