Simple Sicilian Spaghetti

Cook time 15 minutes
Servings 2


3 tbsp extra virgin olive oil

½ packet dried spaghetti
2 cloves garlic, finely chopped
3 anchovies, chopped
1 tsp of chilli flakes
1 tbsp tomato paste
½ cup white wine
½ punnet of cherry tomatoes, halved
1 large handful of parsley, roughly chopped
Zest of 1 lemon
20g Parmesan cheese, freshly grated
Salt and pepper

Simple Sicilian Spaghetti


Add pasta to a pot of boiling salted water and cook as per packet instructions.

Heat oil in a large pan over a low heat and add the garlic and anchovies. Once the garlic becomes fragrant, add the chilli flakes. Now add the tomato paste and cook off for 15 seconds before adding the white wine. Bring to boil and swirl the pan. Add the tomatoes with a pinch of salt and pepper and toss through the sauce.

Once the pasta is al dente, use tongs to add directly to sauce. It’s ok if a little of the starchy water goes into the pan - it will give the sauce a lovely consistency.

Add parsley, lemon zest and small pinch of parmesan cheese to the pan. Turn off the heat and toss through to combine. Serve topped with parmesan.