Now that the Italian Cuisine World Summit 2015 is behind us,
I am reflecting on my whole Italian adventure this year, which kicked off with a road trip in Italy and concluded on November 6th with the end of the summit. So I am posting my recipe for this fantastic pasta dish that reflects the key flavour notes of the one area that I still have not visited and looking forward to the most. An area I have been learning loads about and one worthy of my fully focused attention: The Sicilian region. I had learned that anchovies, black olives, tomatoes, onions… are key flavour notes in the Sicilian kitchen, all are flavours I love and therefore have combined into this pasta dish that is inspired by one that I have enjoyed in one of the communal dinners I had the pleasure to be part of when I was in Florence.
This is a seriously good pasta dish that you guys are going to love, it is decadent and very easy to prepare, also very fast, which comes in handy especially when you have a period where you are very pressed with time. I am focusing more and more on meatless cooking, as I have recently read that red meats are believed to be associated with increasing the chances of developing cancer tumours, but also because consuming so much meat is not the best practice for your body nor does it help the case of sustainability or the environment. And while this has a very small amount of anchovies therefore not exactly vegan, it is a very conscious dish where the environment is involved, and this of course is guaranteed when your choices for pasta, tomatoes and other ingredients are conscious and thoughtful choices. Why not? This earth is ours to give back to and be grateful for.