A taste of Sicily

Beautiful medieval town Scilla Italy

Miles of Mediterranean coastline and crystal blue waters welcome you to Sicily (Sicilia). Sicily’s cuisine is as diverse as its cultural influences. Greek, Arab, French and Spanish cultures still weave their way into the zesty and bold flavor of Sicilian cuisine.

Plate of Mussels Marinara

Mussels Marinara

Mussels marinara brings the Mediterranean sea to your dinner plate. Briny mussels and sweet marinara served over bucatini or spaghetti is a taste of Sicily in your kitchen.


Prep Time: 5 minutes
Total Time: 20 minutes
Servings: 4



1 1/2 pounds fresh mussels

1 jar Pasta Sauce

2 Tablespoons Colavita Extra Virgin Olive Oil

1/2 white onion, diced

1/2 cup dry white wine

2 cloves garlic

1 pound Bowl & Basket Specialty spaghetti 


  1. Begin pasta preparation first. Bring water to a boil in a large pot. Season the water with salt. Add pasta to the boiling water and cook until al dente.

  2. Meanwhile, rinse and clean mussels thoroughly. Trim any beards that might be remaining.

  3. In a large pot, sauté garlic and onions in olive oil until fragrant. Add marinara sauce and white wine and bring to a boil. Once boiling, add the mussels. Cover pot and cook until mussels open, approximately 5 minutes. Discard any unopened mussels.

Nutrition Information (1 serving): Calories 463, Total Fat 21.5 grams, Saturated Fat 3 grams, Cholesterol 63.5 milligrams, Sodium 809 milligrams, Carbohydrates 34.5 grams, Sugar 6 grams, Fiber 2 grams, Protein 31 grams
Plate of Pasta with Eggplant

Pasta alla Norma

When you think of Sicily, eggplant is one of the first foods that come to mind. Eggplant caponata adds a zesty kick to Antipasto platter. Pasta alla Norma is a Sicilian dish that highlights roasted eggplant.


Prep Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6



8 ounces DeCecco pennoni or rigatoni pasta

1 jar Bowl & Basket Specialty Marinara Sauce

1/4 teaspoon crushed red pepper flakes (optional)

2 medium eggplants

Kosher salt

Fresh basil


  1. Prepare eggplant first. Peel half of the eggplant, leaving strips of the peel around the eggplant and cut into large chunks. Place eggplant into a colander and sprinkle generously with salt, allowing the liquids to drain into a sink or large bowl. Allow eggplant to drain for 30 to 60 minutes.

  2. Preheat oven to 400 degrees F. Place eggplant in a single layer on a large baking sheet. Bake eggplant in oven until golden brown for 20 to 25 minutes.

  3. While eggplant is roasting, bring marinara sauce and red pepper flakes to a simmer in a pot. When sauce is heated, combine sauce with roasted eggplant.

  4. Meanwhile, prepare the pasta. Bring water and salt to a boil in a large pot and cook until al dente.

  5. Combine pasta and sauce. Garnish with fresh basil when the pasta is on the plate.

Nutrition Information (1 serving): Calories 327, Total Fat 11.5 grams, Saturated Fat 1.5 grams, Cholesterol 50 milligrams, Sodium 496 milligrams, Carbohydrates 50 grams, Sugar 5 grams, Fiber 3.5 grams, Protein 8 grams

Pesto alla Trapanese Pasta

Put a Sicilian twist on traditional pesto with tomatoes and almonds in this Pesto alla Trapanese.


Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 6



1 pound casarecce or gemelli pasta

1/4 cup blanched almonds

1 cup fresh basil

2 cloves garlic

1 can ShopRite Trading Company San Marzano tomatoes, drained

1/4 cup ShopRite Trading Company Parmigiano-Reggiano, grated

1/4 cup ShopRite Trading Company Pecorino Romano, grated

1/4 cup ShopRite Trading Company Extra Virgin Olive Oil

Coarse salt to taste


  1. Bring a large pot of water to a boil, season with salt, and cook pasta until al dente or to desired doneness. Drain all but one-half cup of cooking liquid from pasta.

  2. While pasta is cooking, in a blender, add garlic and almonds. Pulse blender until garlic and almonds are chopped. Add basil, tomatoes, Parmigiano-Reggiano, and Pecorino Romano. Pulse mixture, while slowly adding olive oil. Pesto should be the texture of a chunky paste. Add salt as needed to taste.

  3. Place cooked pasta in a large serving bowl. Add pesto to pasta and stir to coat pasta. Use remaining pasta cooking liquid to help thin the sauce, if needed.

Nutrition Information (1 serving): Calories 213, Total Fat 13.5 grams, Saturated Fat 3 grams, Cholesterol 7.5 milligrams, Sodium 107 milligrams, Carbohydrates 16 grams, Sugar 3.5 grams, Fiber 2 grams, Protein 5.5 grams


Plate of Fennel and Citrus salad

Fennel and Citrus Salad

Fennel, or finocchio, is very spread in Sicily. Crunchy and herbaceous fennel pairs elegantly with sweet and juicy orange slices. This salad is a fresh accompaniment to any meal.


Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6



1 large fennel bulb

2 navel oranges

2 radishes, thinly sliced

Fresh mint, for garnish



2 Tablespoons Colavita Extra Virgin Olive Oil

2 Tablespoons Colavita white or red wine vinegar

1 pinch coarse salt


  1. Thinly slice fennel bulbs into strips. Remove peel and pits from orange. Cut peeled orange into slices or cut in between membranes into wedges.


  2. Mix fennel and oranges together on a large serving platter. Garnish with radish slices. Drizzle with extra virgin olive oil, white wine vinegar and a pinch of coarse salt. Garnish with torn mint leaves.

Nutrition Information (1 serving): Calories 67, Total Fat 4.5 grams, Saturated Fat <1 grams, Cholesterol 0 milligrams, Sodium 200 milligrams, Carbohydrates 6.5 grams, Sugar 4 grams, Fiber 1.5 grams, Protein <1 gram

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