Capuliato means chopped, and in Sicily it often points to sun-dried tomatoes worked into a rough conserve. The flavor is concentrated before the pan even heats, so the cooking is brief: garlic, anchovy, tomato, basil, and enough pasta water to make the sauce cling.
We like spaghetti here because it keeps the dish spare. The tomatoes carry sweetness and depth, the anchovy gives the base a quiet savory line, and the last minute in the pan is where everything becomes sauce.
Gusta Recipe BookSet servings and units first. You can change them anytime.
Bring a large pot of water to a boil. Salt it generously.
Drain the Gusta sun-dried tomatoes, reserving a little of their oil if you like. Chop 3 oz tomatoes into a rough paste.
Warm 30 ml olive oil in a wide pan over medium-low heat. Add the garlic and anchovies, and cook 1 minute, pressing the anchovies until they dissolve.
Add the chopped tomatoes and cook 2 minutes. If the pan looks dry, add 30 ml pasta water.
Cook the Gusta spaghetti 9 minutes, then transfer it to the pan with 1 cup pasta water reserved.
Toss over medium heat for 1 minute, adding more pasta water by the spoonful until the sauce clings. Fold in the basil, season with black pepper, and serve immediately.
You made Spaghetti Siciliani con Capuliato. Time to eat.
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Chop the tomatoes by hand rather than blending them. A rough texture gives the sauce small pockets of sweetness instead of turning it heavy.
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Six Italian regions. Nothing reformulated. Imported direct.
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