Pasta Siciliano

    35 min

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

    196 people made this

    Serves: 8 

    • 1 (500g) packet farfalle pasta
    • 60ml olive oil
    • 3 cloves chopped garlic
    • 1 teaspoon crushed red chilli flakes
    • 2 tablespoons lemon juice
    • 70g pine nuts
    • 60g sliced black olives
    • 16 to 20 chopped sun-dried tomatoes
    • 250g crumbled feta cheese
    • salt and pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to the 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 frying pan over medium heat, and cook the garlic until lightly browned. Mix in red chilli flakes 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 & ratings
    Average global rating:

    Reviews in English (160)


    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.  -  21 Jun 2005  (Review from Allrecipes US | Canada)


    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!  -  03 Nov 2006  (Review from Allrecipes US | Canada)


    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  -  17 Nov 2006  (Review from Allrecipes US | Canada)