Sicilian pasta recipe - Rick Stein's Mediterranean Escape - BBC

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.

Stir in the diced tomatoes (with their juice) and bring to a simmer.

Add the black olives and capers to the skillet, stirring to combine.

Season the sauce with salt and pepper to taste, and let it simmer for about 5-7 minutes.

Add the cooked spaghetti to the skillet, tossing to coat the pasta in the sauce.

Remove from heat and stir in the chopped parsley.

Serve hot, garnished with additional parsley if desired.

Equipment Needed

Spice Level:

Dietary