What’s so angry about this summery pasta? A touch of crushed red pepper fires it up, “enraging” the combination of herbs, tomatoes, and cheese tossed with bow tie pasta. I can’t imagine a more appealing dish for a warm summer night. Grating garlic on a Microplane is easier and faster than chopping it, and the even texture that results allows it to blend in better with the other ingredients. And a Microplane is a lot easier to clean than a garlic press.
“Angry” Sicilian Pasta is a vibrant and flavorful dish inspired by the bold and fiery flavors of Sicilian cuisine. This pasta dish combines the freshness of ripe tomatoes, aromatic herbs, tangy capers, and a hint of heat from crushed red pepper. Tossed with bow tie pasta and finished with a generous sprinkle of Pecorino Romano cheese, this dish offers a delightful balance of flavors and textures.
The name “angry” reflects the spicy kick provided by the crushed red pepper, which adds an extra level of heat and intensity to the dish. It is a perfect choice for those who appreciate bold and lively flavors in their pasta.
Whether enjoyed as a main course or served as a side dish, “Angry” Sicilian Pasta is sure to impress with its colorful presentation and tantalizing taste.
Serves 6
INGREDIENTS
- 2 large ripe tomatoes, chopped
- ½ cup shredded fresh basil
- ¼ cup capers, rinsed and patted dry
- ¼ cup chopped fresh spearmint
- 2 tablespoons chopped fresh oregano
- 1 garlic clove, grated (see headnote) or minced
- ¼ teaspoon crushed red pepper
- ⅓ cup extra-virgin olive oil
- Salt
- 1 pound bow tie pasta
- ½ cup freshly grated Pecorino Romano
INSTRUCTIONS
- In a large serving bowl, toss together the tomatoes, basil, capers, mint, oregano, garlic, red pepper, and olive oil.
- Season the mixture to taste with salt. (The sauce can be made up to 1 hour ahead of time. Cover and let stand at room temperature.)
- Meanwhile, bring a large pot of salted water to a boil.
- Add the pasta to the boiling water, stir well, and cook, stirring frequently, until al dente.
- Scoop out some of the cooking water and reserve.
- Drain the pasta.
- Add the pasta to the bowl with the tomato mixture, along with a little of the reserved cooking water if needed.
- Toss the pasta and the sauce well to combine.
- Add the freshly grated Pecorino Romano cheese to the bowl and toss again.
- Serve the pasta hot or warm.
Enjoy this flavorful bow tie pasta dish with a delicious combination of tomatoes, herbs, and capers!
SERVING SUGGESTIONS:
- Serve the “Angry” Sicilian Pasta as a satisfying main course accompanied by a side salad and some crusty bread.
- Pair it with a glass of red wine, such as a robust Sicilian Nero d’Avola, to complement the flavors of the dish.
- Garnish the pasta with a sprinkle of fresh basil leaves or additional grated Pecorino Romano for added freshness and flavor.
- Consider serving it alongside grilled or roasted vegetables for a well-rounded and nutritious meal.
- This pasta dish can also be a delicious side dish to accompany grilled meats or seafood.
- For a vegetarian option, serve it with sautéed mushrooms or roasted eggplant slices on top.
- Feel free to customize the dish by adding some grilled chicken or shrimp for a protein-packed variation.
- Serve the pasta hot or warm to fully enjoy the flavors and textures.
