Vegetarian recipe: Sicilian-style spaghetti

Sicilian-style vegetarian spaghetti recipe

The largest island in the Mediterranean is on our doorstep and with a rich heritage of traditional Mediterranean dishes, we have integrated many into our own cuisine. 

  • 4 large ripe tomatoes, roughly chopped
  • 2 tablespoons capers, rinsed
  • 50g blanched almonds, dry roasted in a pan
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh parsley
  • 3 garlic cloves, crushed into a puree
  • Half a fresh red chilli
  • 50ml olive oil
  • 500g tomatoes, chopped into small cubes
  • Chopped olives to garnish
  1. Mix the large ripe tomatoes that are roughly chopped with the capers, almonds, herbs and parsley, garlic, chilli and half the oil. 
  2. Keep some capers, almonds and parsley aside for garnish. 
  3. Whizz the mixture by using a hand blender until you have a rough paste. 
  4. Season with salt and pepper if desired. 
  5. Heat the oil in a large pan and add the 500g of chopped tomatoes, again keeping some aside for garnish. 
  6. Cook the tomatoes until they have softened. 
  7. Cook the spaghetti according to the instructions on the pasta pack. 
  8. Drain and then add to the cooked tomato mixture.   Toss and mix well. 
  9. Lay onto a serving dish then spoon over the ground herb mix. 
  10. Garnish with the almonds, herbs and chopped tomatoes you have kept aside and finally top with the olives.

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