SICILIAN SPECIAL PASTA WITH ANCHOVIES & BREADCRUMBS

This traditional Sicilian dish, pasta c’anciova e muddica, combines the briny flavors of anchovies, the sweetness of raisins, and the crunch of toasted breadcrumbs for a uniquely Mediterranean culinary experience.

Perfect for those seeking a journey through the flavors of Sicily, this simple yet exquisite recipe is sure to delight.

Why You’ll Love This Recipe

• Authentic Flavors: Anchovies, raisins, and pine nuts bring the essence of Sicilian cuisine to your plate.
• Crunchy Texture: Golden breadcrumbs provide the perfect contrast to the silky pasta.
• Simple and Quick: Ready in just 30 minutes, ideal for weeknight dinners.

Cooking Time: 30 minutes

Servings: 4

Ingredients

For the Pasta:

• 14 oz linguine, spaghetti, or bucatini pasta
• ½ cup anchovies in oil, drained and chopped
• ¼ cup raisins, soaked and drained
• ¼ cup pine nuts
• 2 tablespoons tomato paste
• 2 cloves garlic, finely chopped
• Fresh chili pepper, to taste
• Fresh parsley, chopped, to taste
• Extra virgin olive oil, as needed
• Salt, to taste

For the Breadcrumbs:

• ½ cup breadcrumbs
• 2 tablespoons extra virgin olive oil
• Fresh parsley, chopped, to taste

Method

1. Prepare the Ingredients

1. Soak the raisins in warm water for 10 minutes, then drain.
2. Chop the garlic, parsley, and fresh chili pepper.
3. Drain and chop the anchovies.

2. Cook the Pasta

1. Bring a pot of salted water to a boil.
2. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.

3. Prepare the Sauce

1. In a large skillet, heat a drizzle of olive oil over low heat.
2. Add the minced garlic and sauté until golden, being careful not to burn it.
3. Stir in the tomato paste and mix well with the garlic.
4. Add the anchovies, mashing them with a fork until they dissolve into the sauce.
5. Add the chopped chili pepper, drained raisins, and pine nuts. Stir to combine.

4. Toast the Breadcrumbs

1. In a separate skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add the breadcrumbs and toast them, stirring constantly, until golden brown and crispy.
3. Add the chopped parsley to the breadcrumbs and mix well. Set aside.

5. Combine the Pasta and Sauce

1. Add the drained pasta to the skillet with the anchovy and tomato sauce.
2. Toss the pasta with the sauce over medium heat, adding a bit of the reserved pasta water to achieve a creamy consistency.

6. Add the Breadcrumbs

1. Turn off the heat and sprinkle the pasta with the toasted breadcrumbs.
2. Toss well to evenly coat the pasta with the breadcrumbs.

Serving Suggestions

Serve hot, garnished with:

• A drizzle of extra virgin olive oil
• Chopped fresh parsley

Enjoy this pasta c’anciova e muddica with a glass of Sicilian white wine for an authentic Mediterranean meal.

Tips for Success

• Balance the Flavors: Adjust the amount of anchovies and raisins to suit your taste preferences.
• Customize the Heat: Add more or less chili pepper based on your spice tolerance.
• Perfect Breadcrumbs: Keep stirring the breadcrumbs to ensure even toasting and prevent burning.

Nutritional Facts (Per Serving)

Experience the authentic taste of Sicily with this hearty and flavorful pasta c’anciova e muddica—a dish that embodies the passion and tradition of Italian cuisine. Buon appetito!

Sicilian Special Pasta With Anchovies & Breadcrumbs

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Cook Time 29 minutes mins

Servings 4

Calories 450 kcal

Ingredients

  

For the Pasta:

• 14 oz linguine spaghetti, or bucatini pasta
• ½ cup anchovies in oil drained and chopped
• ¼ cup raisins soaked and drained
• ¼ cup pine nuts
• 2 tablespoons tomato paste
• 2 cloves garlic finely chopped
• Fresh chili pepper to taste
• Fresh parsley chopped, to taste
• Extra virgin olive oil as needed
• Salt to taste

For the Breadcrumbs:

• ½ cup breadcrumbs
• 2 tablespoons extra virgin olive oil
• Fresh parsley chopped, to taste

Instructions

 

Prepare the Ingredients

• Soak the raisins in warm water for 10 minutes, then drain.
• Chop the garlic, parsley, and fresh chili pepper.
• Drain and chop the anchovies.

Cook the Pasta

• Bring a pot of salted water to a boil.
• Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.

Prepare the Sauce

• In a large skillet, heat a drizzle of olive oil over low heat.
• Add the minced garlic and sauté until golden, being careful not to burn it.
• Stir in the tomato paste and mix well with the garlic.
• Add the anchovies, mashing them with a fork until they dissolve into the sauce.
• Add the chopped chili pepper, drained raisins, and pine nuts. Stir to combine.

Toast the Breadcrumbs

• In a separate skillet, heat 2 tablespoons of olive oil over medium heat.
• Add the breadcrumbs and toast them, stirring constantly, until golden brown and crispy.
• Add the chopped parsley to the breadcrumbs and mix well. Set aside.

Combine the Pasta and Sauce

• Add the drained pasta to the skillet with the anchovy and tomato sauce.
• Toss the pasta with the sauce over medium heat, adding a bit of the reserved pasta water to achieve a creamy consistency.

Add the Breadcrumbs

• Turn off the heat and sprinkle the pasta with the toasted breadcrumbs.
• Toss well to evenly coat the pasta with the breadcrumbs.