Sicilian Spaghettini

READY IN: 20mins
Recipe by Lainey39

This recipe is so simple but delicious. It makes a great meatless dinner!

Top Review by UmmBinat

Delicious and pretty. I was looking for a recipe to use bocconcini balls that did not call for fresh basil as I didn't want to wait for the shop. I made ours gluten free using a good quality rice spaghetti, unrefined extra virgin olive oil, cayenne pepper powder instead of crushed red pepper flakes, to taste, as I didn't have them, a good quality canned plum tomatoes which I cut up, black olives not sure what variety, plus the rest of the ingredients. My bocconcini were in water so I added some sea salt and also they were the larger size so I cut them up a bit for eating ease. I'd recommend this recipe.

Ingredients Nutrition

Directions

  1. Cook spaghettini, according to package directions.
  2. Meanwhile, add oil, garlic and pepper flakes to a skillet large enough to hold the cooked pasta.
  3. Cook over medium heat, stirring frequently, until garlic is fragrant, about 1 minute; do not let garlic burn.
  4. Remove skillet from heat, stir in tomatoes, olives and bocconcini.
  5. Drain pasta, reserving some of the cooking liquid; add pasta to skillet.
  6. Heat pasta in skillet over medium heat, tossing until just coated with sauce.
  7. Stir in pine nuts and parsley.
  8. Add some of the reserved cooking liquid if pasta seems dry.
  9. Serve immediately.

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