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Sicilian Pasta

Sicilian tomato chilli anchovy caper olive and garlic pasta
- 400g spaghetti
- 4 tbsp olive oil
- 4 cloves of garlic, minced
- 4 anchovy fillets
- 2 tsp Aioli Red Chilli
- 2 tbsp capers, drained and rinsed
- 1/2 cup black olives, pitted and halved
- 400g halved rosa tomatoes
- Salt and pepper, to taste
- Half a lemon
- Fresh parsley and Parmesan (optional)
1. Cook spaghetti in a large pot of salted boiling water, according to package. Drain (save water) and set aside.

2. In a large skillet over medium heat, add olive oil and garlic. Cook for 1-2 minutes or until fragrant.

3. Add anchovy fillets and break them down with a wooden spoon until they dissolve in the oil.

4. Add Aioli Red Chilli, capers, and black olives. Cook for 1-2 minutes.

5. Add halved rosa tomatoes and bring to a simmer. Cook for 10-15 minutes or until the tomatoes have broken slightly and sauce is reduced.

6. Season with salt and pepper to taste. Add a splash of lemon.

7. Add cooked Al dente spaghetti to the skillet of sauce and toss well to coat with the sauce. Bring to simmer while tossing the pasta.

8. Serve hot, garnished with fresh parsley and Parmesan if desired.

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