Cappelletti Sicilia with Tomato Garlic & Nuts - Food Gypsy

Cappelletti Sicilia with Tomato Garlic & Nuts

Published On March 6, 2015 | By Gypsy | A Choice of Sides, All Recipes, Featured, Starters & Small Bites

Nothing beats a weeknight pasta.  Cappelletti Sicilia with Tomato Garlic & Nuts will break you out of a pasta rut with the signature taste profile from Italy’s largest southern island.

Known as God’s Kitchen, the island of Sicily is home to some the healthiest Mediterranean cuisine.  The climate renders a selection of ingredients that offer it’s native cooks plenty of options: peppers, artichokes, olives, eggplant, apricots, beans, melons, raisins, nuts, tomatoes and seafood.  Often combined in unique ways, many dishes associated with the different regions of Sicily balance sweet, salty and savory.

Like this one.

Tossing a hot Cappelletti pasta with the uncooked nut based sauce – a course blend of anchovies, almonds, pine nuts, tomato, garlic and raisins – you get a simple, but spectacular result.  Just as good cold as it is hot, you can toss this sauce with any pasta.  Here we’ve used a cappelletti filled with cheese, it also works with a sausage filled pasta or a tightly curled fusilli. Offered as a starter or a main, it’s a knock out dish for your next dinner party.

Yes, it’s true.  This is a store bought pasta.  I love to make pasta.  Really must do that for the blog.  It’s a time consuming endeavor, and it takes a fair amount of practice to get pasta perfect.  But if you want to give it a shot, here’s a great tutorial for you:  Cappelletti Recipe.

Eat, eat… you’re too skinny!

Cappelletti Sicilia - Food Gypsy

Cappelletti Sicilia with Tomato Garlic & Nuts

Prep time:  15 minutes
Cooking time: 20 minutes
Serves six

3 cups (700 grams) fresh Cappelletti pasta
1 cup cherry tomatoes
6 anchovy fillets (2 tablespoons anchovy paste)
2 1/2 tablespoons golden sultana raisins
2 cloves garlic, crushed
2 tablespoons capers, drained
1/4 cup almonds, blanched slivered preferred
1/4 cup pine nuts
1/4 cup extra virgin olive oil
1 bunch fresh basil, or extra cherry tomatoes

salt (to cook) & pepper (to taste)


1. Cook pasta in salted boiling water, according to package instructions.
2. As pasta cooks, add tomatoes, anchovies, nuts, capers, raisins, and oil into a food processor and buzz until nuts breakdown to a course texture.
3. Before draining pasta, remove one cup of cooking water from the pot and add to the mixture in the food processor, pulsing as you go.
4. Drain pasta and immediately toss with nut mixture until well coated. Serve now, while it’s hot. Add a grind of fresh pepper. Garnish with basil, cherry tomatoes or a good grated Parmigiano Reggiano or Sovarato cheese.

Because of the salt added to the pasta water and the natural saltiness of anchovy, there’s no need for added salt in this recipe. Like any dish, be sure you taste before you season.

Thanks to the Chef in my life for this recipe.  He trilled shoppers at the local grocery store last weekend with a little Sicilian flavour, educating taste buds everywhere he goes.  

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.

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