Cavatelli,

with heirloom tomatoes, toasted almonds, fresh basil and Moroccan olive oil.

Heirloom tomato

A recipe from Sicily,

Many Sicilians would probably scoff at the use of the Moroccan oil,

-but accept it just the same.

The flavors of the  Arab World infiltrated Sicilian cuisine long ago,

leaving their mark on much of the food we think of as Sicilian.

So you could say, using this distinct Moroccan olive oil, is the most traditional version of this dish you could make.

TAKE THAT FOOD SNOOTY ANTHROPOLOGISTS!

Also today:

Cresti Di Gallo, with slow braised chicken and olive ragu

Tagliarini, with spicy prosciutto pomodoro.