SicilianItalian
Pasta with Anchovies
by Casa Pappagallo · 705K subscribers on YouTube
A fantastic Sicilian first course from the Palermo tradition, rich and savory, perfect for a Sunday family lunch. Made with few easily found ingredients: anchovies, raisins, pine nuts, and breadcrumbs, creating a unique contrast of salty and sweet.
- Difficulty
- easy
Ingredients
10 items- RaisinsSoaked in water before use
- 1/2 pcsOnionHalf an onion, chopped
- 1 pcsGarlicOne clove, chopped
- AnchoviesSalted anchovy fillets, added whole and melted in oil
- Tomato PasteSmall amount, dissolved in water
- Pine NutsA handful
- Pane Grattugiato (Briciole di Pane)Toasted in olive oil until golden, for topping
- Olive OilFor sautéing and toasting breadcrumbs
- Salt(optional) — For pasta water; not needed for sauce due to anchovies
- Pasta (Mafalde o Bucatini)Long pasta like mafalde, bucatini, or thick spaghetti
Method
- Soak the raisins in a little water to soften them.
- Chop half an onion and one clove of garlic.
- Heat olive oil in a pan and sauté the chopped onion and garlic over low heat.
- Add the anchovy fillets and stir until they dissolve into the oil.
- Add a small amount of tomato concentrate and stir; then add a little hot water (from the pasta pot) to dissolve it.
- Add the pine nuts and the drained raisins. Mix well.
- Taste for salt; it is usually not needed because the anchovies are salty. Simmer the sauce on very low heat.
- In a separate pan, toast breadcrumbs with a little olive oil until golden. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta (mafalda, bucatini, or thick spaghetti) until al dente.
- Drain the pasta and transfer it to the pan with the sauce. Add a splash of pasta cooking water if the sauce is too dry.
- Increase the heat slightly and toss the pasta in the sauce for a minute to finish cooking.
- Serve the pasta in a plate, top with the sauce and a generous amount of toasted breadcrumbs.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
