Pasta c'Anciova e Muddica Atturrata (Anchovy Pasta with Breadcrumbs)

Pasta c'Anciova e Muddica Atturrata (Anchovy Pasta with Breadcrumbs)

Course Pasta

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 465kcal

Author Meghan Birnbaum

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

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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.

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