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Spaghetti with Sicilian peppers

vegan Recipe, fast and tasty

by Ada Parisi
5 min read
Spaghetti con i peperoni alla siciliana, ricetta velocissima e gustosa

How to make spaghetti with peppers Sicilian-style: A quick first course

Spaghetti with Sicilian peppers, with onions and capers: the pasta with peppers it's a very fast and tasty summer recipe. Unmissable, as the SICILIAN PEPPERONINATA WITH POTATOES AND EGGPLANT. And so quick to prepare that it is perfect even for a last-minute spaghetti. Pasta with Sicilian peppers is an easy and colorful dish that brings joy and gives flavor and scents of summer. I suggest you to use only yellow and red peppers, because they're sweeter and have a thicker pulp than the green ones. In any case, here you can find a short VIDEO TUTORIAL proceedings.

The perfect pepper noodle ingredients

Anchovies in oil and capers give the pasta sauce with Sicilian peppers a pleasant saline note. But if you're a vegetarian or a vegan, you won't miss anchovies. In this case, you can sprinkle the noodles with bread crumbs browned in extra virgin olive oil and a pinch of salt: the so-called 'Mexican muddica'. If you want to add some grated cheese, I give you three alternatives. Baked ricotta or Sicilian pecorino cheese, to stay on the subject of Sicilian ingredients, or a Parmigiano Reggiano, which is always a nice eat.

Alternative recipes with peppers

Since we're in pepper season, I would say also have a look at all my RECIPES WITH PEPPERS, including the amazing PEPPERS STUFFED SICILIAN. But also, to stay on the first dishes, the PASTA WITH ROASTED PEPPERS AND BURRATA, or the SALTED PEPPER CAKE WITH YOGHURT AND ANCHOVIES. oppure i FAST BAKED STUFFED PEPPERS. Not to mention the very fast STUFFED PEPPERS IN A PAN, tasty and ready in 10 minutes. And on YouTube you'll find the VIDEO RECIPE on how to bake baked peppers in foil and peel them easily. Have a good day!

Spaghetti con i peperoni alla siciliana, ricetta velocissima e gustosa


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


2 red bell peppers and 2 yellow peppers

4-5 piccadilly tomatoes (or a tablespoon of tomato paste)

4 anchovies, oiled or salted

a small onion

380 grams of spaghetti

extra virgin olive oil

half a glass of dry white wine

a handful of capers

salt and pepper

fresh basil

toasted breadcrumbs or baked ricotta or pecorino or parmesan


Spaghetti with Sicilian peppers: very fast and tasty recipe

The recipe for pasta with Sicilian peppers is very simple. First wash and clean the peppers, removing the petiole and then removing the seeds and the white and filamentous parts inside. Cut the peppers into pieces and then into thin strips or cubes. Clean and slice very thinly the onion. Wash the tomatoes and cut them in half. Instead of tomatoes you can also use a little tomato concentrate, as you see in VIDEO TUTORIAL.

Brown the onion in extra virgin olive oil and a little water, over low heat, so that the onion withers and browns without burning. When the onion is well browned, add the anchovies and dissolve them in the hot oil. Then, add the peppers and sauté over a high heat until they are well a greeded with oil. Add the tomatoes and blend with the dry white wine. If you use tomato paste, add it to the onions before the peppers.

Cook covered over medium heat for 15 minutes, then I'd take the lid off, add chopped capers, salt and sauté over a high heat for 2-3 minutes. The peppers must remain crispy. Add the hand-broken basil and a little black pepper.

Boil the pasta in plenty of salted water and drain it by setting aside a little of the cooking water. Skip the pasta with the pepper sauce over high heat, adding a little cooking water. The pasta with Sicilian peppers is yummy in vegetarian/vegan version, even with the addition of some fried bread in a little extra virgin olive oil. You can use both breadcrumbs, both chopped homemade bread. But if you want you can complete the dish with a little baked ricotta or grated Sicilian pecorino cheese, to stay on the island, or parmigiano Reggiano. Bon appétit!


MATCHING: With this simple dish of Mediterranean flavors and decided, We suggest a white wine of Sicily, a Ab of Wineries Cusumano: a autochthonous white, with floral, medium bodied and tangy which goes well with the sweetness from the peppers and the salty capers and cucunci, serve cool at a temperature of 8-10 degrees.

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Carmen February 11, 2013 - 22:38

An explosion of colours and flavours your spaghetti!!
A hug and good evening

fratelli_ai_fornelli February 11, 2013 - 22:48

Thank you very much, is a very simple dish…a big hug

conunpocodizucchero.it February 11, 2013 - 18:37

Caper flower makes them special! Unfortunately while worshiping the peppers don't really relate…. I can only enjoy your spaghetti via web…. sigh!!!!

fratelli_ai_fornelli February 11, 2013 - 18:44

Oh damn…I love them but I don't eat them for lunch and not dinner, to avoid problems. They say that bare wires are more digestible…Kisses!!!

Anita spoon February 11, 2013 - 12:15

Hi Ada! I named one of my Sunshine Award, spero ti faccia piacere 😉


fratelli_ai_fornelli February 11, 2013 - 14:23

You're a sweetheart, Another dear friend who we found in this path!! ADA and Richard


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