The multilayered cuisine of Sicily reflects the many waves of invaders that have been drawn to this Mediterranean island. Greeks, Moors, Spanish and French all left their stamp on the foods and flavors of the region. The Moorish influence is particularly evident in dishes like couscous, as well as the Sicilian love of spices, dried fruits, pastries and other sweets.

The cooking revolves around seafood, especially swordfish, tuna and sardines; vegetables, including eggplants and tomatoes; and pasta. Almonds, capers and Marsala, the renowned fortified wine of Sicily made in the style of sherry, also find their way into the cuisine.

Here we feature recipes using favorite ingredients of the region, including penne with swordfish, tomatoes, olives and capers, and pork with Marsala sauce.