Pasta with Anchoives & Breadcrumbs
(“Pasta con Acciughe e Mollica Tostata” –
“Pasta C’Anciovi e Muddica”)
In my hometown, Palermo, the pasta
with anchovies and toasted bread crumbs 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.
ideal if you are craving for some light, tasty, comfort food which
does not require much effort.
2 tablespoons of
2 garlic cloves, whole
4 tablespoons of
3 large salted
anchovies rinsed and without bones
Fresh grounded black
1 lb. long cut pasta:
spaghetti, margherita, fettuccine or long fusilli
The Bread Crumbs
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
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.
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