My Pasta c'Anciova e Muddica Atturrata is a classic Sicilian dish that perfectly balances bold, savory flavors with subtle sweet and nutty notes. Anchovy fillets melt into a rich base of onion, spicchio d’aglio, and concentrato di pomodoro, while golden raisins and pine nuts nod to the island's North African influences. Finished with a generous sprinkling of muddica atturrata, this al dente bucatini dish is simple, satisfying, and packed with authentic Sicilian flavor. Buon appetito!
What is Pasta c'Anciova e Muddica Atturrata?
Pasta c'Anciova e Muddica Atturrata is a quintessential Sicilian dish that translates to "pasta with anchovies and toasted breadcrumbs." It’s a humble yet flavorful recipe that transforms simple pantry staples—anchovy fillets, tomato paste (or estratto di pomodoro for a more authentic twist), golden raisins, pine nuts, and al dente bucatini—into something extraordinary.
The real star of this dish is the muddica atturrata—golden, crunchy breadcrumbs made from stale bread. Traditionally used as a cost-effective alternative to grated cheese, these breadcrumbs add both texture and a toasty, nutty aroma to the dish.
What makes Pasta c'Anciova e Muddica Atturrata truly special is its balance of flavors: the savory depth of the anchovy sauce, the subtle sweetness of the raisins, the nuttiness of the pine nuts, and the satisfying crunch of pangrattato tostato. It’s a beautiful example of Sicilian peasant food that’s as simple as it is unforgettable!
Looking for more authentic Sicilian recipes? Try my Pancetta Pea Pasta, Chicken Orzo Pasta Bake, Sicilian Arancini, Spaghetti Aglio Olio e Peperoncino, Malloreddus alla Campidanese, and Eggplant Caponata.
Jump to:
🌟 Why You'll Love this Recipe
- Balanced Flavors: The combination of savory anchovies, sweet raisins, and nutty pine nuts creates a perfectly balanced dish.
- Simple Ingredients: This recipe uses pantry staples like anchovy fillets, tomato paste, and stale bread to deliver bold, authentic flavors.
- Crisp Texture: The toasted breadcrumbs add a satisfying crunch, tying the dish together with texture and flavor.
🥘 Ingredients
- Anchovy Fillets: These salty, umami-packed filetti di acciuga dissolve into the sauce, creating a rich and deeply savory flavor base. Look for high-quality anchovies packed in olive oil for the best results.
- Tomato Paste (or Estratto di Pomodoro): A concentrated tomato extract that adds a punch of richness and a hint of sweetness. Sicilian estratto di pomodoro, if you can find it, takes this dish to another level with its intense, sun-dried flavor.
- Bucatini: The traditional pasta for this dish, its hollow center holds the sauce beautifully. Cook until just al dente to ensure the pasta has the perfect bite. No bucatini? Spaghetti will work, though bucatini’s hollow center holds the sauce best.
- Golden Raisins: These sweet pops of flavor balance the salty anchovies and bring a nod to Sicily’s North African influence. If you can’t find golden raisins, regular raisins will do in a pinch.
- Pine Nuts: Lightly toasted pinoli add nuttiness and a subtle bitterness that round out the dish's bold flavors. Pine nuts can be replaced with slivered almonds, though the flavor will be slightly different.
- Muddica Atturrata: Sicilian toasted breadcrumbs made from stale bread. They’re a cost-effective and flavorful alternative to cheese, lending the dish a golden crunch and a nutty aroma.
- Onion and Garlic: Thinly sliced onion and spicchio d’aglio form the aromatic backbone of the sauce, gently cooked until soft and fragrant.
- Olive Oil: A filo d’olio is essential for sautéing the onion and garlic, melting the anchovies, and tying the flavors together.
- Pasta Cooking Water: Reserved from the pot of abbondante acqua salata, this warm water is used to loosen the sauce and help it cling to the bucatini.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the Onion and Garlic: Heat a large skillet over low heat and add a filo d’olio. Add the thinly sliced onion and spicchio d’aglio. Cook gently, stirring occasionally, for 5 to 7 minutes until softened and fragrant, being careful not to let them brown.
Melt the Anchovies: Add the anchovy fillets to the skillet. Stir frequently, pressing them gently with a wooden spoon or cucchiaio di legno, until they dissolve completely into the olive oil and create a smooth, savory base. This should take about 4 minutes.
Cook the Tomato Paste: Stir the tomato paste or estratto di pomodoro into the skillet. Cook over medium heat, stirring constantly, for 2 to 4 minutes until the paste darkens slightly and takes on a rich, amber color.
Prepare the Bucatini: While the sauce cooks, bring a large pot of abbondante acqua salata to a boil. Add the bucatini and cook according to packet instructions, stopping about 2 minutes shy of al dente. Before draining, reserve 1 cup of the cooking water to use in the sauce.
Loosen the Sauce: Add ½ cup of the reserved cooking water to the skillet with the sauce. Stir until the mixture is smooth and cohesive, adjusting the consistency as needed by adding a little hot water or po’ di acqua calda.
Combine Pasta and Sauce: Add the drained bucatini to the skillet. Toss vigorously to coat the pasta in the sauce, cooking for about 2 minutes over fuoco medio until the pasta reaches al dente and the sauce clings to every strand.
Add the Final Touches: Stir in the golden raisins, toasted pine nuts, and half of the muddica atturrata. Toss well to distribute the ingredients evenly, allowing the raisins to plump slightly in the warm sauce.
Serve and Garnish: Divide the pasta among plates or bowls. Top each serving with a generous sprinkling of the remaining pangrattato tostato for a golden, crunchy finish. Serve immediately.
👩🏼🍳 Chef's Tips
- Toast the breadcrumbs slowly over low heat with a little olive oil until they turn golden and crisp. This adds the essential crunch and nutty flavor that makes the dish shine. Stir constantly to prevent burning and ensure even toasting!
🍴 Serving Suggestions
Serve this pasta with a crisp green salad or a side of roasted vegetables for a well-rounded dinner.
Pair it with a glass of Sicilian white wine, like Grillo or Catarratto, to complement the dish’s savory and sweet notes.
💭 Recipe FAQs
While this dish is best enjoyed fresh, you can prepare parts of it in advance. Toast the breadcrumbs (muddica atturrata) up to a week ahead and store them in an airtight container at room temperature. You can also prepare the anchovy-tomato sauce and refrigerate it for up to 2 days. When ready to serve, cook the bucatini fresh, reheat the sauce gently with a splash of warm water, and toss everything together just before serving for the best texture and flavor.
🥣 Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of warm water to loosen the sauce and revive the flavors.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Pasta c'Anciova e Muddica Atturrata (Anchovy Pasta with Breadcrumbs)
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Large skillet
- Large pot
- Slotted spoon or tongs
- Wooden spoon or rubber spatula
Ingredients
- 3 tablespoons extra-virgin olive oil
- ½ small yellow onion thinly sliced
- 2 garlic cloves thinly sliced
- 10 to 12 anchovy fillets
- 3 tablespoons tomato paste
- 12 ounces bucatini
- 1 tablespoon golden raisins
- 1 tablespoon pine nuts
- ½ cup Muddica Atturrata Sicilian toasted breadcrumbs
Instructions
- Cook the onion and garlic: Place a large skillet over medium heat and add the olive oil. Add the sliced onion and garlic to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the onion is softened and translucent. Avoid browning the garlic or onion.
- Melt the anchovies: Add the anchovy fillets to the skillet. Cook for about 4 minutes, stirring frequently and pressing the fillets with a wooden spoon until they dissolve into the oil. The mixture should become fragrant and cohesive.
- Cook the tomato paste: Add the tomato paste to the skillet and stir well to combine. Cook for 2 to 4 minutes, stirring constantly, until the paste darkens slightly and develops a rich, deep flavor. Reduce the heat to the lowest setting to keep the sauce warm.
- Cook the bucatini: Bring a large pot of lightly salted water to a boil. Add the bucatini and cook for 2 to 3 minutes less than the package directions, until the pasta is just shy of al dente. Before draining, reserve 1 cup of the pasta cooking water.
- Loosen the sauce: Add ½ cup of the reserved pasta cooking water to the skillet with the sauce. Stir well to loosen the sauce and create a smooth, velvety consistency.
- Combine pasta and sauce: Add the cooked bucatini to the skillet. Toss the pasta in the sauce, stirring frequently, and cook over medium heat for about 2 minutes until the pasta is al dente and fully coated. If the mixture seems too dry, add more pasta water, a little at a time, until the sauce reaches the desired consistency.
- Add raisins, pine nuts, and breadcrumbs: Stir in the golden raisins, pine nuts, and ¼ cup of the Muddica Atturrata. Toss well to evenly distribute the toppings.
- Serve and garnish: Divide the pasta into serving bowls. Sprinkle the remaining ¼ cup of Muddica Atturrata over each bowl as a garnish. Serve immediately.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Comments
No Comments