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Sicilian-Style Peperoncino Pasta

Name: Sicilian-Style Peperoncino Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: イタリアン
Ingredients: Spaghetti For 2 servings; Anchovies to taste; Colatura to taste; Peperoncino (chili pepper) to taste; Garlic to taste; Extra virgin olive oil to taste; Butter to taste; Vegetables to taste; Lemon to taste; Pasta cooking water as needed

An authentic peperoncino pasta learned from Sicilian anchovy producer Mr. Scalia. The key point is adding no salt at all to the pasta water, letting anchovies and colatura (fish sauce) alone determine the saltiness and umami. Finished with grated lemon zest for a refreshing dish that carries a Sicilian breeze.

ItalianNoodleStaple2 servings20 min(Prep 5 min + Cook 15 min)580 kcal

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54recipes·183cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Lay out the ingredients you will use. Prepare the anchovies, colatura, peperoncino, olive oil, and vegetables.
1:18
2
Pour extra virgin olive oil into a frying pan.
1:46
3
Prepare the garlic. Use half whole and half cut.
2:30
4
Heat the pan, add the garlic and peperoncino, and cook slowly until they take on color.
3:00~3 min
5
Once fragrant, add the anchovies, then add a little butter and let it melt.
3:21~2 min
6
Add the vegetables and combine them with the sauce.
4:00
7
Cook the spaghetti in a pot of water. Add no salt at all. Do not break the pasta in half; cook it whole.
4:59~8 min
8
Add the colatura to the sauce. Since no salt has been added, the colatura and anchovies determine the saltiness and umami.
5:14
9
Add a little cooking water to loosen the sauce and warm it through again.
5:56
10
Transfer the cooked pasta to the pan with the sauce and toss, adding a small amount of cooking water as you go.
7:01~2 min
11
Plate the pasta.
8:00
12
Finish by grating lemon zest over the top.
8:25

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