Home » Spaghetti alla ' Turiddu's: Sicilian recipe

Spaghetti alla ' Turiddu's: Sicilian recipe

Very quick and tasty recipe

by Ada Parisi
5 min read
Spaghetti alla 'Turiddu': ricetta siciliana

Spaghetti with Turiddu: A quick Sicilian recipe not to be forgotten. Spaghetti alla Turiddu is in fact a Simple Plate, cheap, quick and tasty, which for us Sicilians represents the Classic quick spaghetti pasta. See how simple it is in this short VIDEO RECIPE on my YouTube channel. Among all my SICILIAN RECIPES It is one of the easiest ever, even if it retains all the Mediterranean scents of my land. Among other things, Also find a playlist of VIDEO RECIPES SICILIANE STEP BY STEP on my YouTube channel.

The name of this dish, spaghetti Turiddu, is a tribute to the character of 'Turiddu’ in Mascagni's Cavalleria Rusticana. The preparation takes really just a moment, and the ingredients are very few, but it is essential to have a good oregano, fragrant. For the rest, you only need chopped tomatoes, oil, pepper if you like, some black olives and you're done. The Sicilian recipe for spaghetti alla Turiddu is ideal for unexpected guests, also numerous, or for a Midnight spaghetti.

I put the cheese, preferably a Pecorino siciliano canestrato peppery one one pecorino siciliano PDO, because they are dependent, but it's a dish that is born without the grated cheese as a condiment. Is, if you love the sauce with olives, try the recipe, very Roman and spicy, of PASTA PUTTANESCA.

Spaghetti alla 'Turiddu': ricetta siciliana

PASTA ALLA TURIDDU (easy recipe Sicilian)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


400 g spaghetti

600 grams of tomato chunks

150 grams of black olives in brine

extra virgin olive oil


a pinch of cayenne pepper

a heaped teaspoon of dried oregano

a few leaves of fresh oregano

grated pecorino Dop


Spaghetti with Turiddu

The fast pasta Turiddu prepares the exact time of the pasta cooking, as you see in VIDEO RECIPE. Boil salted water and meanwhile prepare the sauce. In a frying pan with a drizzle of extra virgin olive oil, to heat and add the red pepper, tomato pulp and salt.

Cook the tomato sauce for five minutes and meanwhile pit and cut the olives into slices; add them to the sauce and let it flavor for a few minutes. Cook spaghetti and drain them al dente, keeping aside half a glass of cooking water to thicken the dough.

Pour the spaghetti in the pan with the sauce and Turiddu, high heat, stir using if necessary a little of the cooking water set aside. Fire off, add plenty of oregano and, If you like, grated pecorino. Serve the pasta immediately to Turiddu, Enjoy your meal!


MATCHING: We recommend a Red Ciro' Doc (100% Gaglioppo) for softness, medium body and the delicate notes of spices that go hand in hand with the abundance of oregano, baked olives and red sauce.

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Carmen July 6, 2014 - 12:03

Hello! I would like to know but in this recipe the garlic nn you want? Congratulations for your recipes!

Sicilians creative in the kitchen July 6, 2014 - 17:18

Hi Carmen, Welcome! No garlic wouldn't take it but if you like to put it as well, everyone has different tastes! Thank you very much, hope to see you again here soon! ADA

Maurizia LeRicette White shaft February 17, 2014 - 05:35

ADA….. I get hungry just thinking ….. at sight…. simple dishes and with excellent raw materials are always the best!

Sicilians creative in the kitchen February 17, 2014 - 10:31

Hello Maurizio! With this dish I grew up, black olives ' "cunzate"’ Sicily, piccantine, make it special! Good week!

Maurizio January 16, 2014 - 22:09

Ciro’ ?!??! HA HA HA I think it's a joke no??? If we must make a contrast so we put a muller thurgau or a lambrusco rose '…Otherwise give to Caesar what belongs to Caesar…Sicilian dish, Sicilian wine! What does it mean to the South… that a Molise is the same thing as a Calabrian or Sicilian is the same thing as an abruzzese??? MAh!?!

Sicilians creative in the kitchen January 16, 2014 - 22:30

Hello Maurizio, Welcome, Although I find your tone rather unhelpful. We recommend this wine to match each dish with our taste exquisitely subjective, without pretensions of perfection. I don't understand what do you mean, ' what do you mean of the South '. We recommended a Ciro ' because the dish is southern, but because we believe it goes well, like dozens of other wines of the South or less, in this dish. We suggested a Sicilian wine in order not to make a discounted combination. In my opinion Muller Thurgau is too fruity and floral for a spicy and acidic dish like this, the Lambrusco rosato might even go, but it is a matter of taste as I said before. Feel free to combine your favorite wine.

Maurizio February 17, 2014 - 11:09

Thank you for your kind attention put to me. My tone would not at all be “rude” and rereading it still doesn't appear that. Indeed I keep, as specified earlier to smile. The point, in my opinion, is that a Calabrian wine for a Sicilian dish that seems a little out of place (always and rightly so considering that the choice and personal taste nobody ever can syndicate). For any technical research on the correct matching I refer you to the link below, which summarily sets out the various methods used by the associations of Italian Sommeliers but they summarily concludes that pairing so local saying “It is usually always do what it does best, or combine with traditional wines produced in the same area”.

Taken from: http://www.alimentipedia.it/abbinamenti-vino-cibo.html
Copyright © Alimentipedia.it

Sicilians creative in the kitchen February 17, 2014 - 11:56

Hello Maurizio. A plate of a territory must not necessarily pairing a wine with the same territory. This is a thesis also allowed Ais experts and is the principle underpinning the wine lists of restaurants, ranging across all regions and abroad with its dishes. Of the rest, you say well you: on the choice and personal taste nobody ever can syndicate. And we, In fact, We suggest and recommend. Thanks, ADA

Jodi Hall May 24, 2013 - 06:33

Why can’t we get the measurements in American weights and measures? ??

Sicilians creative in the kitchen May 24, 2013 - 11:04

You are right, I know that the measures and weights system is different. Unfortunately translator doesn't change weight and measures, so I can only, Everytime you ask me, try to answer to you making the change. But I'm not so good in mathematic, I have to confess…

Adele May 23, 2013 - 15:22

Great dish…then the combination of our Cirò is fabulous !

Sicilians creative in the kitchen May 23, 2013 - 15:53

"Si, the Cirò wine is gorgeous, scented…is southern!!!! A hug to Adele

Irfan Malik May 23, 2013 - 12:46

very good and fragrant!!!! I'm going to prepare it since, today , I'm at home I!!!

Lisa May 16, 2013 - 21:44

Very good and easy to prepare! We ate for dinner tonight! Thanks!

Sicilians creative in the kitchen May 16, 2013 - 23:41

Hi Lisa!!! I'm glad! The picture is horrible, tomorrow going to redo the paste and replace, but thanks for your appreciation! Ada Kisses


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