Sicilian Country Spaghetti Print Email

3 tablespoons extra virgin olive oil
1 tablespoon walnuts
1 tablespoon hazelnuts
1 tablespoon pine nuts
2 tablespoons raisins
1 tablespoon salt-packed capers, rinsed, drained
1/2 teaspoon oregano
1/2 cup halved cherry tomatoes, about ten
1 tablespoon minced flat-leaf parsley
5 to 6 pitted black olives, roughly chopped
Sea salt to taste
8 ounces spaghetti

Bring a large pot of salty water to boil. Cook the spaghetti until al dente, reserve 1/2 cup of pasta cooking water, and drain.

In the meantime, heat the olive oil in a heavy skillet over medium heat and cook the nuts until gently browned and fragrant. Add the tomatoes, capers, and oregano, and cook until the tomatoes wilt and break down, stirring occasionally. Add the olives, raisins, and half the parsley and season with a big pinch of salt, the continue cooking for a minute or two.

Add the drained pasta to the skillet and toss. Add a little pasta water and toss over low heat as the pasta melds with the sauce, removing from the heat before it gets too dry.

Serve with a drizzle of olive oil and the remaining parsley. - serves 2 - Adapted from

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