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Sicilian Cooking

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PASTA WITH ANCHOVIES & BREAD CRUMBS

(Pasta con Acciughe e Mollica Tostata –  Pasta C’Anciovi e Muddica )

In my hometown, Palermo, the pasta with anchovies and toasted breadcrumbs is a very traditional dish. It is preferred for its easiness of preparation, for the speedy execution and because it is a simple dish that you can make with few and common ingredients that you are likely to have in your pantry. The result is a superb, quick and tasty meal to offer to your family, or for a midnight snack to conclude an evening with your friends with a spaghettata after playing cards or watching a game on TV.

It is ideal if you are craving for some light, tasty, comfort food which does not require much effort.

 

  • Serving Size4
  • Traditional Sicilian PastaPasta with Anchovies and Bread Crumbs

    Ingredients

    • ¾ cup Italian bread crumbs
    • 2 tablespoons of olive oil
    • 2 garlic cloves, whole crushed
    • 4 tablespoons of olive oil
    • 3 large salted anchovies rinsed and without bones
    • Fresh grounded black pepper
    • Salt
    • 1 lb. long cut pasta: spaghetti, margherita, fettuccine or long fusilli

    Instructions

    THE BREAD CRUMBS

    1

    In a 10 inch skillet, over a medium heat, toast the bread crumbs with 2 tablespoons of olive oil. Keep stirring until crumbs are light brown. Place in a container and set aside.

    THE SAUCE

    2

    Over a medium flame, heat 4 tablespoons of olive oil in a small saucepan. Add the garlic and the salted anchovies and stir with a wooden spoon. Continue turning until anchovies are almost melted, about 2 more minutes. Turn off the heat, discard the garlic; the sauce is ready.

    THE PASTA

    3

    Cook pasta according to package directions, reducing recommended cooking time by 2 minutes. Drain pasta, reserve a cup of water. Put the pasta back into the pot and toss with ½ of the sauce, 4 tablespoons of bread crumbs and some freshly ground black pepper. Mix for 2 minutes at a low heat, until the pasta, the sauce and bread crumbs are well combined; add 4 tablespoons of the reserved water to loosen pasta, and adding more as needed. Plate individual portions of pasta and sprinkle each plate with breadcrumbs; garnish with a few parsley leaves. Serve immediately with crushed red pepper flakes on the side. A medium body sun-ripened wine like a Californian Pinot Noir would balance well the savory taste of the pasta and compliment this simple and flavorful dish.