Sicilian Tagliatelle

It hits you a little unexpectedly – that smell, as soon as the garlic hits the olive oil. Like walking through a Sicilian market at 9 in the morning before the tourists wake up. You can almost hear the soft shuffle of sandals, feel the sun warming the stones outside the kitchen. This Sicilian tagliatelle recipe? It’s not flashy. It’s made with the kind of things that live in your fridge drawer longer than you’d expect, and suddenly – with heat and time and a bit of salt – they become this lush, tangled, golden mess of pasta and vegetables that feeds something deeper than hunger. And maybe part of the magic is that it’s not trying too hard. It just is… warm, vibrant, true.

Why You’ll Crave It

• It conjures the Mediterranean sun even on the greyest Tuesday, all through humble pantry ingredients
• Great for using up end-of-the-week vegetables – and honestly? Almost anything works in it
• Every forkful feels satisfying without feeling heavy, thanks to the contrast of silky pasta and bright, roasted veg
• It’s naturally vegetarian, and nobody will miss the meat
• There’s just enough caramelized sweetness in the sauce to keep you going back… yet the herbs ground it nicely

The first time I made this for my partner, we both just sat in quiet, noodle-slurping amazement for a while… and then he asked, mid-chew, if there was more.

What You’ll Need

• Tagliatelle pasta: 400 grams of fresh or dried, depending what you have – either works beautifully
• Olive oil: 4 tablespoons, and go for the fruitier kind if you can… it makes a difference
• Onion: 1 large, finely chopped until it’s almost like confetti
• Garlic cloves: 2, minced or crushed (don’t be shy with them)
• Fresh tomatoes: 400 grams, chopped – try to find the most fragrant ones you can get at the moment
• Bell peppers: 2, any color – sliced thin so they melt into the sauce a little
• Eggplant: 1 medium, diced, salted and left to rest if it’s feeling particularly spongy
• Zucchini: 2, sliced into half-moons (or whatever shape brings you joy)
• Fresh basil leaves: a generous handful, torn just before they go in
• Oregano: 1 teaspoon dried – earthy and slightly minty
• Salt: to taste, but don’t skip it
• Pepper: freshly cracked if you can, again – taste as you go
• Grated Parmesan cheese: for serving – optional, but so deeply encouraged

Easy How-To

Chop, Salt, Breathe

Get your veggies prepped first – dice, slice, chop. Maybe put on some music (I always do). Salt the eggplant lightly and let it sit while you’re doing the others – it draws out a touch of bitterness and leaves you with velvet in the pan.

Sauté the Aromatics

Pour the olive oil into a large, wide pan (the kind that almost feels too big but ends up just right). Warm it gently, then drop in the onions and stir. After 3 minutes or so, in goes the garlic. The smell right now? It’s the base of everything good in Mediterranean cooking.

Vegetables Take the Stage

In go the eggplant, zucchini, and bell peppers. Keep the heat at medium – enough to soften but not burn. Stir them every now and then. After about 10-15 minutes, they should be tender and golden in parts… slightly collapsed, as if they’ve sighed into the pan.

Tomato Time

Add the tomatoes now, plus oregano, and a pinch or two of salt and pepper. Simmer gently for 15-20 minutes, uncovered – it should thicken slightly. Taste and adjust seasoning – and remember, the Parmesan at the end will add its own salt, so don’t go too wild here.

Boil & Toss

Meanwhile, bring a big pot of salted water to a rolling boil. Cook the tagliatelle until just al dente – the kind of bite you want lingering. Drain it, but keep back a ladleful of the starchy water in case your sauce wants loosening.

Mix It All Up

Add the pasta right into the pan of sauce – swirl it gently, adding a bit of that reserved water if needed. The goal here is glossy, not soupy. Last-minute, off heat, fold in the torn basil. Try not to eat it all straight from the skillet.

Good to Know

• Overcooked eggplant is kind of like culinary wallpaper paste – so keep the heat steady and check on it
• If your tomatoes are a bit underwhelming, a tiny pinch of sugar can coax out their sweetness – I do it only when absolutely necessary
• The sauce tastes even better after a short nap – I sometimes make it hours ahead and reheat gently when the pasta’s ready

Serving Ideas

• Serve with a crisp fennel and orange salad on the side for that classic Sicilian touch
• A hunk of warm country bread (rustic, torn not sliced) is lovely for catching the stray sauce

Top Tricks

• Roast your vegetables ahead instead of sautéing for deeper flavor, especially if you want to free up stovetop space
• If you’re adding Parmesan, don’t mix it in too early – it can clump. Let it melt gently on top at the very end

Frequently Asked Questions

Can I use dried tagliatelle instead of fresh pasta?

Absolutely, yes. Dried pasta works very well here. Just cook it until it’s al dente and toss it straight into the pan. It holds onto the sauce beautifully if you remember that splash of pasta water.

What vegetables can I substitute?

Feel free to riff. Mushrooms, spinach, or even grated carrots can work beautifully in place of (or alongside) what’s listed. Just mind the water content – you want roasted edges, not soggy layers.

Is Parmesan cheese necessary?

No, not strictly – though it adds a deeply savory note. If you’re skipping dairy, a sprinkling of toasted breadcrumbs with a little garlic works as a lovely, crunchy topper.

Can I make the sauce ahead?

Yes – in fact, it’s even better the next day. Just store it in the fridge and gently reheat before tossing with pasta. Add a splash of water if it’s thickened too much overnight.

What makes it Sicilian tagliatelle?

It’s not just where it’s cooked – it’s about the ingredients, the herbs, the balance of vegetables and herbs and oil. That sun-drenched, garden-forward simplicity is what defines it.