pasta ca’ muddica atturata
sicilian pasta with breadcrumbs
This is a Sicilian version of the Tuscan 'pasta con le briciole', and simply adds tomato, pangrattato and a few other bits to the mix. It's a simple 'store cupboard' recipe that can be cooked with most pasta shapes.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
crush garlic
crush pistacchio kernels
make the breadcrumbs
fry the pangrattato
make tomato sauce
boil the pasta
combine sauce and pasta
sicilian pasta with breadcrumbs
INGREDIENTS
FOR FOUR PEOPLE
400g tomato polpa
2 large cloves of garlic
6 anchovy fillets
a handful of basil leaves
cayenne pepper
pecorino
crushed pistacchio kernels
PASTA
400g dry spaghetti
(I used Rummo No. 3)
MANTECATURA (?)
minimal
METHOD
To start, peel a clove of garlic and crush it (I normally put mine through a garlic press). Fry the garlic and anchovies gently for less than a minute in some EVO, stirring to breakdown the fillets of anchovy. Empty the polpa into the pan, together with a big handful of fresh basil leaves, bring to the boil, and then simmer gently for between half an hour and 45 minutes. You’ll probably need to add extra small splashes of water from time to time, to stop things getting too dry.
While the sauce is reducing, make some pangrattato and crush the pistachio kernels. Start to boil the pasta and then fish it out of the water when 99% done to your liking (for me that's just past an average al dente stage; moderate/firm resistance to the tooth, no hard bite) and add it to four portions of sauce in a pre-warmed pasta wok (the best way to warm an aluminium pasta pan is with cooking water from the pasta, which you then discard). Toss to combine on a low heat and plate immediately, topping each portion with sprinkled pangrattato, optional extra peperoncino and pecorino.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
