This recipe is full of the hot Sicilian sun and red tomatoes, the generous landscapes where poetry meets the ancient past, Greek monuments and endless beaches.
I think this pasta dish would be appreciated from the famous Commissario Montalbano: I dedicate it to him and his author Camilleri, who’s the reason we know the most hidden corners of Sicily as if we were there like real tourists.
Serves 4
320 g spaghettini; 50 g Sicilian sun-dried tomatoes; 1 spoon of desalted cappers; 8 Brussels sprouts; 4 anchovies; 1 spoon pistachios (out of the shell); 1 spoon breadcrumbs; 1 garlic clove; extra virgin olive oil; salt and pepper; 1 teaspoon chili pepper; oregano.
- Heat a pan until it’s hot with a tablespoon of oil, crushed garlic, chili pepper, pistachios, cappers and anchovies. Add cut Brussels sprouts and simmer for 5 mins.
- Bring a saucepan of salted water to the boil. Cook pasta according to the packet instructions (al dente: 5 mins).
- Meanwhile, heat on a hotplate the tomatoes to grill them some minutes. Leave to cool.
- Drain the pasta and return to the pan with cappers and anchovies. Add cooking water (2 spoons), the tomatoes broken into pieces, breadcrumb, oregano and olive oil. Toss everything well to combine.
- Garnish with chili pepper.
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