If you are still reading after the name of recipe, it means that you are curious or you are thinking that from the pictures this pasta looks delicious…or both.
This is a recipe from Sicilian Culinary tradition, I am not Sicilian but I want to show you this simple but special dish anyway. (If any Sicilian reader want to write an opinion, or give a tip for improving this dish, I will be happy to receive it.)
Of course I have to honor my cook for this shot, Andrea.
It was one of those evening, when you come back from work, the fridge it looks sadly empty…in this case our parachute is PASTA. Always there, ready to become whatever dish you want: simple with tomato sauce, butter and Parmesan or a fancy first curse with lobster.
So he proposed me this “Pasta with Anchovies and bread crumbled”.
Ingredients for 2:
– 180g spaghetti
– 80g crumbles from a loaf of bread
– 1/2 fresh red hot chilli pepper
– 4 anchovy fillets in oil
– 100ml Extra Virgin Olive Oil
– 1 garlic
– sprig of parsley
-salt
Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
Meanwhile, heat 1/3 of the olive oil in a large frying pan and toss in the crushed garlic and chopped chilli, anchovy fillets, and fry gently all. Mash to a pulp the anchovies with a wood ladle, and simmer for a while.
Crumble finely the bread, then place it over low heat to fry in a pan with 2/3 oil and a clove of crushed garlic.
When the bread has taken on a beautiful amber color and it will become crisp, add the chopped parsley, season with salt and turn off the heat.
When the pasta is ready drain it in a colander. Toss the spaghetti with the mixture of anchovies, chilli and garlic and then throw them into the pan containing the crispy crumb, mix everything quickly (to prevent the crumb loses its crunchiness) and serve immediately.
It was ready in 20´, the time for let the water boil and pasta get “al dente”…and GNAM, amazing!
There different variants for this Sicilian specialty such as with pine nuts, tomato sauce and raisins. I believe that simple is always the best way…
