Spaghetti Da Za Rita: Flavors from Taormina

If you walk through the cobblestone streets of Taormina’s center with a rumbling belly in search of the perfect meal, you might be overwhelmed by choice. Enticing aromas waft from restaurant to restaurant, the homely scent of frying garlic or caramelized cheese fills your head and the charming aesthetics of wine bars, cheese shops, and countless trattorias lure you closer. And while any choice you do make will likely result in a tasty meal, Osteria da Rita produces beautiful traditional Sicilian dishes that will remain in your memory forever. Among their many specialties, their house spaghetti is an absolute must. Combining the sweet tang of sun-dried tomatoes with sharp garlic, spicy chili flakes, good olive oil, and crunchy bread crumbs, every bite leaves you wanting more. Recreate the exceptional and simple pasta at home and you might just be inspired to book your next trip to Sicily. 

Spaghetti da Za Rita




Serves 6


▢ 1 box Spaghetti
▢ 12 cloves garlic, shaved
▢ 3/4 cup Forte Blend organic EVOO
▢ 2 tsp Sicilian Chili Pepper Flakes
▢ 1/4 cup Sun-Dried Tomatoes, washed, drained, and chopped
▢ Pecorino Romano 

Toasted breadcrumbs

▢ 1 cup breadcrumbs
▢ 2 tbsp organic EVOO
▢ 1 tbsp butter 
▢ 1 tsp Erbe di Sicilia
▢ Salt and pepper




  1. Make the breadcrumbs by adding olive oil and butter to a large pan over medium-low heat. Add the breadcrumbs and toss to coat evenly. Season with Erbe di Sicilia, salt, and pepper and toast until golden brown. Remove onto a clean towel lined plate. 
  2. Bring a large pot of water to a boil and salt generously. 
  3. Cook the Linguine until al dente. Reserve 1 cup of pasta water and drain the spaghetti. 
  4. Bring a large pan over medium heat. Add the olive oil, shaved garlic, chili peppers and sun-dried tomatoes. Sauté until the garlic begins to brown, roughly 1 minute. Add ½ cup of the pasta water and spaghetti and continue to cook, stirring continuously until the noodles are nicely coated and the water has been absorbed or evaporated. Add more if necessary. Toss in the parsley, stir once more. 
  5. Serve with freshly grated Pecorino Romano and bread crumbs. 
  6. Mangiamo. 


previous post next post

Be the first to comment

All comments are moderated before being published