Pasta with anchovies and Muddica Atturrata

Pasta with anchovies is a dish rooted in Sicilian culinary tradition. Its uniqueness lies in the perfect balance between the simplicity of the ingredients and the intensity of the flavors.

But there is one element that more than any other contributes to making this dish unique: the "muddica atturrata" .

The term "muddica atturrata" (or toasted breadcrumbs) refers to toasted breadcrumbs, which in Sicily are often used as a substitute for grated cheese.

The "muddica atturrata" adds crunch and a lightly toasted flavor that pairs perfectly with the intense flavor of the anchovies and other ingredients. Furthermore, its preparation is an art in itself: the breadcrumbs must be toasted over low heat, with a drizzle of oil and a clove of garlic, until they are perfectly golden, without burning.

So, the recipe for pasta with anchovies is enriched with an additional touch of quality, a detail that makes all the difference and helps make this dish an explosion of typically Sicilian flavors.

Ingredients:

• 320g bucatini or thick spaghetti pasta
• 120 g of anchovies in oil
• 2 cloves of garlic
• 50 g of breadcrumbs
• 30 g of pine nuts
• 30 g of raisins
• 100 g of tomato paste
• Extra virgin olive oil 4 tablespoons
• Salt and pepper to taste

Preparation:

1. Start by toasting the breadcrumbs in a pan with two tablespoons of oil and a clove of garlic. Cook over low heat until golden, then set aside.
2. In a large skillet, heat the oil and garlic. Add the anchovies and cook for a few minutes, until they have melted.
3. Add the tomato paste, pine nuts, and raisins. Cook for about 10 minutes, stirring occasionally.
4. Meanwhile, cook the pasta in plenty of salted water. Drain it al dente and add it to the pan with the sauce.
5. Mix the pasta well, adding a little cooking water if necessary.
6. Serve the pasta hot, sprinkling it with toasted breadcrumbs.

Enjoy your meal!

Maria Antonietta, Luca, and Antonio Ciaccio of Bataranni.com