My father chanced upon this spicy Sicilian spaghetti with scallops in Palermo in the 1960s and it's been a family favourite ever since. It's brimming with flavours—scallops, anchovies, peperoncino, capers, shallots, and more—but takes less than 30 minutes to make. Above all, good quality olive oil is the star. It's a healthy, easy option perfect for hot weather.

This recipe for Sicilian casarecce with caper and anchovy tomato sauce is simplicity itself with few ingredients, healthy and delicious. All it takes is a little time to cook down to perfection. It's from one of my father's journals of recipes he collected on his travels in the 1960s and 1970s.

Sicilian spaghetti with chillies, sultanas and anchovies