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Sicilian Harvest Delight: Pasta dâ Virigna Recipe

Sicilian Harvest Delight: Pasta dâ Virigna Recipe

Discover Sicilian tradition with Sicilian Harvest Delight: Pasta dâ Virigna, a dish rich in history and authentic flavours.

Author: Lucia Amato • Published on: September 11, 2023
Categories: First courses Vegetarian first courses
Tags: anchovies garlic anchovies caciocavallo cheese extra virgin olive oil pasta salt
⏱️
Prep Time
20 minutes
🔥
Cook Time
10 minutes
👥
Servings
4 people
📊
Difficulty
Easy
💰 Moderate
🗓️ Late summer to early autumn
⭐ 4.7/5

🛒 Ingredients

  • ✓ 320 g of pasta of your choice
  • ✓ 100 g of sun-dried tomatoes
  • ✓ 1 clove of garlic
  • ✓ Red pepper flakes
  • ✓ Anchovies in oil
  • ✓ Toasted breadcrumbs
  • ✓ Grated aged caciocavallo cheese
  • ✓ Extra virgin olive oil
  • ✓ Salt

📊 Nutritional Information

Calories
400-450 Kcal
Protein
10-12 g
Fat
20-25 g
Carbohydrates
45-50 g
Fiber
3-4 g
Sugars
2-3 g
Sodium
500-600 mg

The Pasta dâ Virigna is a sumptuous dish deeply rooted in Sicilian heritage, particularly tied to the grape harvest season. 
Sicily, with its rich winemaking traditions, celebrates the grape harvest as a significant event filled with excitement and community spirit. Traditionally, families would gather at rural estates for the harvest, sharing meals prepared from fresh, seasonal ingredients. 
This dish, with its delightful combination of sun-dried tomatoes, anchovies, and toasted breadcrumbs, captures the essence of those festive gatherings, offering a taste of Sicilian warmth and hospitality. Best enjoyed in the company of loved ones, Pasta dâ Virigna is perfect for late summer and early autumn, when the grape harvest is in full swing.

👨‍🍳 Preparation

  1. 1

    Slice the garlic thinly and chop the sun-dried tomatoes after soaking them in hot water for 10 minutes and squeezing out excess water. Rinse the anchovies to remove excess oil.

  2. 2

    Bring a pot of salted water to a boil and cook the pasta until al dente, according to package instructions.

  3. 3

    In a large skillet, heat extra virgin olive oil over medium heat. Add the sliced garlic and red pepper flakes to infuse the oil. Remove the garlic once lightly browned.

  4. 4

    Add the anchovies and chopped sun-dried tomatoes to the skillet, allowing the anchovies to melt and create a sauce.

  5. 5

    Transfer the almost al dente pasta to the skillet, mixing well with the sauce. Add some pasta water to achieve a creamy texture.

  6. 6

    Toast breadcrumbs in a pan with olive oil until crispy and golden. Add them to the pasta for a crunchy element.

  7. 7

    Serve the pasta with a generous sprinkle of grated caciocavallo cheese.

  8. 8

    Plate the pasta and garnish with additional toasted breadcrumbs and cheese.

💡 Tips and Variations

For a spicier kick, add more red pepper flakes. Swap caciocavallo cheese with Sicilian pecorino for a different flavour profile.

📦 Storage

  • • Store pasta in the refrigerator in an airtight container for up to two days. Reheat gently before serving.
  • • Toasted breadcrumbs can be prepared in advance and kept in an airtight container for up to a week.
  • • Avoid refrigerating breadcrumbs as moisture can affect their crunchiness.

🍷 Pairing

Pair this dish with a glass of Contea di Sclafani Grillo, a Sicilian sparkling wine with a refined aroma that complements the sauce's flavours. Serve between 6°C and 8°C for optimal enjoyment.

Thank you for exploring this delicious piece of Sicilian tradition. We hope you enjoy making and sharing 'Pasta dâ Virigna' with your loved ones. Don't forget to share your experience with us!

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