Pasta alla Palermitana

This could just as easily be called Spaghetti Palermitana, but you can use any sort of pasta that you fancy [I used fettucini]. As the name implies, this is a typically Sicilian dish from Palermo, using the seafood, anchovies and parsley so typical of the island’s cuisine. A very tasty and very simple meal, ideal for a table outside on a warm evening.



¼ cup olive oil.

6 cloves garlic, peeled and chopped.

1 medium onion, peeled and chopped.

I 440g can chopped tomatoes.

3 anchovy fillets, chopped.

Salt [remember that anchovies are very salty] and pepper to taste.

1 glass [150ml] red wine.

¼ cup tomato paste.

1 185g can Tuna chunks, drained.

½ cup chopped fresh parsley [or origanum or basil].

Spaghetti or pasta of choice.




Heat the oil in a sauté pan and quickly chow the garlic and onion until soft. Add the tomatoes, anchovy paste and wine, stir well, reduce heat and simmer for 10 minutes to reduce. Stir frequently.

Bring a pot of salted water to the boil and cook the pasta [3 minutes for fresh, 8-10 for dried; check the pack], remove, drain and reserve. Add the tuna and the cooked pasta to the tomato mixture and stir through. Cook gently for 5 more minutes until warmed then stir the parsley through and serve immediately.


Serve with: A salad and a glass of red wine on the side.


Serves: 2.

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