Recipes › Main Course › Sicilian Sunset Recipe

Sicilian Sunset Recipe

Recipe by Pedro M. A. Neves

Sicilian Sunset is a vibrant pasta dish inspired by the warm colors of dusk over the Mediterranean, combining roasted red peppers, tomatoes, and fresh basil with a touch of anchovy umami. This main course celebrates Sicily's love of bold flavors and fresh vegetables, bringing together sweet peppers, savory garlic, and the richness of good olive oil. The dish is quick enough for weeknight dinner yet elegant enough to serve guests.

Ingredients

• 400 g (14 oz) pappardelle or tagliatelle pasta
• 3 large red bell peppers (about 600 g / 1.3 lb)
• 4 medium Roma tomatoes (about 500 g / 1.1 lb), ripe
• 4 cloves garlic, minced
• 4 anchovy fillets in oil, finely chopped
• 60 ml (1/4 cup) extra virgin olive oil
• 12 fresh basil leaves
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 2 tablespoons reserved pasta water
• Parmesan cheese for serving (optional)

Instructions

1. Char the red peppers over a gas flame or under a hot broiler, turning frequently with tongs until the skin is blackened all over, about 8-10 minutes.

2. Place charred peppers in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skin.

3. Peel away the blackened skin under cool running water, remove the seeds and stems, and cut into 2 cm (0.75 inch) strips. Pat dry with paper towels.

4. Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped anchovies, stirring constantly until the anchovies dissolve and the mixture becomes fragrant, about 2 minutes.

5. Add the pepper strips and cook, stirring occasionally, for 3 minutes. Dice the tomatoes, add them to the skillet along with red pepper flakes, and simmer for 8-10 minutes until tomatoes break down and the sauce thickens slightly.

6. While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 120 ml (1/2 cup) of pasta water before draining.

7. Add the drained pasta to the skillet with the pepper-tomato sauce. Toss gently and add 2 tablespoons of reserved pasta water to create a light coating. Stir in most of the fresh basil, reserving a few leaves for garnish.

8. Taste and adjust seasoning with salt and black pepper. Divide among serving bowls, garnish with remaining basil leaves and grated Parmesan if desired.

Substitutions

• Omit anchovies for a vegetarian version and add 1 teaspoon of capers or 1/4 teaspoon of sea salt to maintain umami depth.
• Use chickpea pasta or whole wheat pasta instead of traditional pasta for additional fiber.
• Replace fresh basil with flat-leaf parsley if basil is unavailable, though the flavor profile will be slightly different.
• Substitute half the pasta with roasted zucchini ribbons for a lighter, lower-carb variation.

Tips

• Charring the peppers properly is essential; the skin should be 70-80% blackened for easy peeling and a subtle smoky flavor. Do not char completely to charcoal or the pepper becomes bitter.
• The sauce should coat the pasta lightly, not pool at the bottom of the bowl. Use pasta water judiciously to adjust consistency, adding just 1 tablespoon at a time.
• Tear basil by hand rather than cutting with a knife to prevent bruising and maintain its vibrant color and fresh aroma.
• This dish is best served immediately after tossing; do not keep it warm for extended periods as the pasta will continue to absorb liquid and become mushy.

Sicilian cuisine celebrates the island's position between Europe and North Africa, blending Mediterranean vegetables with bold seasoning traditions. This sunset-inspired dish reflects the Sicilian approach to using whatever produce is at its peak, transforming simple ingredients like peppers and tomatoes into a restaurant-worthy meal that feels both rustic and refined.

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