There pasta was launched it’s a first course tasty, easy and quick to make. A typical recipe of Palermo tradition based on ingredients simple and a combination of flavors, in contrast between sweet and salty, which once tried is hard to forget!
Ingrediants
- 400 g of bucatini
- 1/2 white onion
- 1 clove of garlic
- 8 salted anchovy fillets
- 140 g of tomato paste
- a handful of raisins and pine nuts
- bread crumbs
- extra virgin olive oil
- salt
- black pepper
There pasta was launched, or the pasta with anchovies, is a typical first course Palermo. A recipe of popular origin, simple to make and very tasty, which is based on the balance between sweet and salty typical of many Sicilian cuisine specialties, such as Pasta with sardines.
The dressing of bucatini it is in fact prepared with tomato extract – that is the concentrate – the anchovies salted, grapes passolina (or sultanas) And Pine nuts. All completed by an abundant sprinkling of muddica: the toasted breadcrumbs protagonist of various recipes from Southern Italy.
In half an hour the c’anciova pasta is ready, perfect for everyday dinner but also for an informal evening with friends. If you love first courses of pasta, you will find 30 other easy and delicious recipes in this gallery.
OTHER TASTY RECIPES: Linguine with anchovies and pine nuts, Pasta with anchovies and mozzarella, Rigatoni with bread, butter and anchovies
How to prepare: Pasta c’anciova
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
25 min
- Portions
-
4
How to prepare: Pasta c’anciova
Preparing c’anciova pasta is quite simple. Finely chop the onion and sauté it in a non-stick pan with oil. When it becomes soft, add the anchovy fillets without the bones and rinse very well. Let them melt over low heat then add the tomato paste and dilute with 1-2 ladles of hot water. Jumbled up.
Add raisins (previously soaked in warm water) and pine nuts. Season with pepper and, only if necessary, salt. Reduce over medium heat until you get a thick sauce. In a non-stick pan, toast the breadcrumbs with a drizzle of oil and salt until it reaches an amber color.
Boil the bucatini, drain when al dente and put them in the pan with the sauce, mix well and transfer them to serving dishes. Sprinkle with breadcrumbs and immediately serve the pasta c’anciova.
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