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Pasta Siciliano

Pasta Siciliano

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CATHYNAN

This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.
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Reviews

Jared Harper
147
6/21/2005

This is the BEST pasta recipe I have ever tried. My wife and I made pleasure noises throughout the meal. I left out the red pepper flakes. I added 4 ounces of sauted Portabellas, 2 medium zucchini julienned, and 3/4 jar of sliced marinated roasted peppers with garlic. I stirred the Feta into the hot pasta and got it mixed and melted before adding the other ingredients.

ChickenGrrl
99
11/3/2006

This is very similar to Macaroni Grill's Farfalle Renaldo, which hasn't been on the menu in years, and which I miss terribly. I made this with kalamata (Greek) olives, in order to attempt to duplicate the Grill's version, and it was pretty darn close! I normally, er, mess with recipes a great deal, adding extra seasonings, etc., but I didn't add anything to this, except some sautéed baby portabella mushrooms that I needed to get rid of. This was very fast and simple to make, and quite delicious - even vegetarian. My (carnivore) husband raved!

Chef Kurt
77
11/17/2006

I worked in a restaurant that served a variation of this recipe. We used Kalamata Olives and capers. Then topped with fresh shredded Parimigianno Regianno. This recipe is the closest I have see to the restaurants Sicilian Pasta. Will make again