There are a couple of regional variations for this refreshing pasta dish. Typically in Easter Sicily the simply marry the flavor of a good olive oil with garlic. The oil mixed with pasta and garnished with a pinch of Cayenne and a sprinkle of a hard salty ricotta cheese. In the Western part of the island ripe tomatoes and herbs add to the quality of freshness. A variation follows.
Ingredients for 4 servings
- 14 oz. spaghetti
- 1/2 glass extra virgin olive oil
- 2 cloves of garlic
- 1 hot pepper
- 2 1/2 oz. tuna botargo (dried and salted tuna eggs)
- 2 oz. Blanched almonds (optional)
- salt TT
To the peeled, seeded, and chopped tomatoes add the minced garlic, the basil, a pinch of salt and a dash of pepper; mix and let rest for at least 2 hours. Boil the spaghetti in salted water cook “al dente” and season with the prepared sauce. Sprinkle with grated cheese and serve.
Grated salty ricotta is often used instead of pecorino or parmesan.