Ingredients
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350 g Bucatinior other long pasta
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80 g Bread crumbs
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2 cloves Garlic
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4 fillets of anchovies in oil Anchovies
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Extra virgin olive oil
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Salt
Directions
Pasta ca muddica, or pasta with breadcrumbs, is a typical Sicilian recipe. Amazing how the Sicilian tradition was able to create a good and tasty first course from the extreme essentiality of this dish. A quick and easy recipe, it is a dish to be enjoyed with long pasta, spaghetti or bucatini. There are versions with or without the addition of tomato.
Steps
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1
Done
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Take a frying pan and add some extra virgin olive oil, garlic cloves and anchovies. Fry the anchovies well with the garlic, pounding them with a fork so that they dissolve well in the oil. Then add the breadcrumbs to the sauté and toast them well until they take on a nice golden color. Note. If, on the other hand, you want to add a little tomato puree, you should do so when the anchovies have nicely melted in the oil while the atturrata (toasted) breadcrumbs you should prepare in a separate pan by adding a little oil and toasting. At the end you will combine the two preparations. |
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2
Done
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Meanwhile, fill a pot with water and bring to a boil. Add a pinch of salt and then pour in the bucatini (or other long pasta). When the pasta is cooked (al dente) drain it, saving some of the cooking liquid, and pour it directly into the hot pan where the breadcrumbs are. Sauté the bucatini, adding a little of the cooking liquid to slightly soften the breadcrumbs and promote the exchange of flavors. |
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3
Done
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Serve the pasta ca' muddica piping hot |
