Pasta C’Anciova | Sicilian Anchovy Pasta
Pasta C'Anciova | Sicilian Anchovy Pasta is a must if you love the sweet and sour kind of taste!
Among the typical dishes of the Sicilian tradition there are some to which I am particularly attached. Pasta c'anciova is undoubtedly one of these!
A very poor recipe, made with few ingredients but which is really amazing! The creaminess of the sauce marries perfectly with the crunchiness of the "muddica atturrata" as they say in my house, or pan-toasted breadcrumbs. The original recipe also includes the addition of raisins and pine nuts, which I didn't use in this case but which you can add if you like.
Pasta with anchovies, known as "pasta c'anciova" in Sicily is also called "pasta a'milanisi" or "pasta alla Milanese" but this name should not mislead us because in reality the ingredients of this dish are all typical of the Sicilian tradition.
Let's start preparing it together!
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[instagram-feed feed=1]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 Margherita format, perfect for holding back the sauce, making every single note perceive on the palate.
Here is the recipe, as my mother prepares it!
- 200 g Mafalde or Margherita pasta format (link in the description)
- 1 clove garlic
- 2/4 1 anchovies fillets
- 30 g tomato paste
- 40 g water
- 20 g pine nuts
- 20 g raisins
- 1 tbsp extra virgin olive oil
- 1 pinch salt/pepper
- 40 g breadcrumbs
To prepare the c'anciova pasta you have to start from the breadcrumbs to make the so-called "muddica atturrata". Nothing simpler! In a pan, add the breadcrumbs, salt, pepper and a drizzle of oil and brown for a few minutes until it has a nice amber colour. Then turn off the flame and keep aside.
Once this is done, cook the pasta format which the ideal would be Mafalde or Margherita in abundant salted water brought to the boil.
Meanwhile prepare the sauce! Put a clove of garlic in a saucepan (finely cut or minced) and sauté in extra virgin olive oil. Then add the anchovies and stir until completely dissolved. Also add the pine nuts and raisins.
Now add the tomato paste and then some water. Then season with salt and pepper according to your tastes. Cook the sauce until you get a thicker sauce.
Once the sauce is ready, all that remains is to add the spaghetti, well drained when cooked, and sprinkle with a handful of breadcrumbs. Serve the dish piping hot!
Add a greater or lesser quantity of anchovies based on the more or less strong flavor you want to give to your sauce.
Pasta with anchioves should be eaten hot immediately after cooking.
