Pasta c’anciova

Detail

A very tasty dish that combines sweet and savory, “canciova” pasta is the right low-cost alternative to traditional pasta with sardines. The invention of this dish is attributed to the emigrants who left Sicily to go to work in Northern Italy.

A poor dish, but worthy of a king, its inevitable ingredient is bucatino or margherita, perfect for holding back the sauce, making every single note perceive on the palate.

Here is the recipe, as our grandmothers prepared it.

Finely chop the onion and fry it in oil. As soon as it is wilted, add the garlic and anchovy fillets (previously stripped of thorns and rinsed), melting them over low heat. Now add the tomato extract and a little hot water (one or two glasses) and mix. Add the raisins, kept for a while in water and the pine nuts. Season with pepper to taste and cook for about a quarter of an hour, until the sauce is thick enough.

Meanwhile, in a small pan, put a little oil and the breadcrumbs with salt and pepper over low heat, stirring with a wooden spoon until it reaches an amber color. Remove from the heat and voilà, a “muddica atturrata” is ready!

Cook the pasta and drain it al dente, put it back in the pan with part of the sauce and mix.

Distribute it on plates and finish seasoning it first with the remaining sauce and then with a sprinkling of “muddica“.

And now… Enjoy your meal!

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LOCATION

Difficulty

Medium

Duration of preparation

Ingredients

  • Bucatini: 400 g.

  • Onion: ½

  • Clove of garlic: 1

  • Salted anchovies: 8

  • Tomato extract: 200 g.

  • Bread crumbs: 100 g.

  • Sultanas and pine nuts: A handful

  • Extra virgin olive oil

  • Salt

  • Pepper

Places

Seasons

Autumn, Spring