Indulge in the rich flavors of Sicily with Pasta alla Licata tonight!

1

Begin by bringing a large pot of salted water to a boil. Once boiling, add 300 grams of pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.

2

While the pasta is cooking, heat 4 tablespoons of olive oil over medium heat in a large skillet. Add 3 minced garlic cloves and cook until fragrant, about 1-2 minutes.

3

Next, add 4 pieces of anchovy to the skillet and break them down with a wooden spoon. Add 2 tablespoons of capers and stir everything together for an additional minute.

4

Once the anchovies have melted into the oil, add 100 grams of chopped black olives and 1 teaspoon of red chili flakes. Cook for about 3 minutes.

5

When the pasta is cooked, reserve 1 cup of the pasta water, then drain the rest.

6

Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together until combined. Cook for another 2-3 minutes so the flavors meld.

7

Finish off by stirring in 1 cup of freshly chopped parsley and turn off the heat.

8

Serve hot, garnished with 50 grams of grated parmigiano-reggiano on top.

4

• Add sun-dried tomatoes for a richer flavor.
• Incorporate seafood like shrimp or mussels for a delightful twist.
• Use whole grain or gluten-free pasta for healthier variations.

• Make sure to reserve some pasta water for the sauce; it helps thicken and flavor it.
• Always taste your pasta to achieve the perfect al dente texture.
• Choose good quality olive oil as it significantly enhances the overall flavor.

• fat: 20 grams
• fiber: 5 grams
• protein: 15 grams
• calories: 450
• carbohydrates: 60 grams

This dish is balanced with carbohydrates and healthy fats, making it a hearty yet satisfying meal that's great for energy.

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