Spaghetti alla Siciliana! Can’t go wrong with twirly, tender pasta goodness, and this beauty, right here, is packing a ton of delicious, comforting goodness.
Briny, delicious, and bursting with nourishing ingredients, this healthy, oil-free Spaghetti alla Siciliana pasta dish is all about those tasty pimento-stuffed green olives and Italian flavors. Hearty pasta bathed in a garlicy, sun-dried tomato sauce studded with briny green olives is both easy and fun to make. This simple, classic Sicilian dish is sure to make busy weekday meals a breeze.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This Spaghetti alla Sicilian pasta dish is perfect for individuals who love pimento-stuff green olives. Briny and packed with delicious flavor, we were dancing all over the kitchen with the first bite.
We are huge olive fans and are always looking for ways to incorporate them into our dishes. If you are not a green olive fan or are trying to find ways to eliminate them from this dish, then this recipe is not for you as the entire flavor palate is based upon those tasty pimento-stuff green olives.
Tips for Success:
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation as the amount of pasta indicated is the perfection sauce to pasta ratio.
- Cooking the onions and garlic: Make sure the onions and garlic are perfectly tender.
- Nutritional Yeast and Vegan Parmesan Cheese: You can use ¼ cup nutritional yeast in lieu of 2 Tablespoons nutritional yeast and 2 Tablespoons Vegan Parmesan Cheese.
- Pimento Stuffed Olives: This pasta dish is all about the pimento stuff olives. We suggest chopping ¼ cup to distribute more flavor throughout the dish. Then use ¼ cup of sliced olives to add prettiness and more flavor.
- Sun-dried Tomato Halves: Be sure to select oil-free sun-dried tomatoes, dice them finely.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, pasta does tend to get a bit mushy when frozen and thawed. For best results, thaw in the refrigerator overnight.
Pantry Products Used:
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Sundried Tomatoes: Be sure to select oil free sundried tomatoes. They are typically dried like dates. We used Mediterranean Organic Sundried Roman Tomatoes.
Kitchen Products Used:
- Large ceramic/enamel lined skillet or similar stockpot
- Stockpot to cook the pasta
We certainly hope you give this deliciousness a try.
If you try this flavorful goodness, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Briny, delicious, and nourishing, this healthy, oil-free Spaghetti alla Siciliana pasta dish is easy and fast, perfect for weeknight dinner.
- 1 medium yellow onion, fine dice
- 2 Tablespoons minced garlic
- 6 sun-dried tomato halves, fine dice *
- 1 ½ cups water
- ¾ cup low-sodium vegetable broth *
- 1 Tablespoon reduced-sodium tamari *
- 2 Tablespoons nutritional yeast *
- 2 Tablespoons Vegan Parmesan Cheese *
- ½ cup pimento stuffed olives, ( ¼ cup chopped, ¼ cup sliced) *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- 2 teaspoons dried parsley
- ½ teaspoon sea salt (+/-) *
- ¼ teaspoon red pepper flakes
- 8 to 10 oz. GF spaghetti *
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the Spice/Herb Ingredients (except the red pepper flakes) in a small bowl, mix well, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions are softened, approximately 9 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for 1 minute, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Simmer for 7 minutes.
- Add the cooked pasta and red pepper flakes, simmer for several minutes to ensure the pasta has been thoroughly heated through. Stir well, then remove from the stove and allow to sit for 5 minutes to allow the flavors to marry.
- Serve topped with freshly chopped parsley and/or Vegan Parmesan Cheese.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.