Spaghetti with anchovies is a typical Sicilian pasta recipe, in particular we can find it in Palermo. It is an ancient recipe, of peasant tradition, made with a few simple ingredients. The flavor of the tomato concentrate and anchovies is softened by the sweetness of the onion and raisins, for a balanced and irresistible result, perfect to welcome a nice plate of spaghetti cooked al dente. The final addition of the muddica atturata, that is toasted breadcrumbs, will give to the dish a crunchy note. It's the perfect recipe for a weekly lunch as well as for a special dinner with friends. So let’s find out how to make Sicilian spaghetti with anchovies by following our recipe and tips step by step.
Peel the onion and cut it into thin slices (1).
Stew the onion in a pan with a drizzle of extra-virgin olive oil; when this is very soft, add the anchovies and make them melt, stirring with a wooden spoon (2).
Add the tomato concentrate (3) and a couple of ladles of water to dilute it, then mix.
Add the raisins (4) and cook for about ten minutes.
Toast the breadcrumbs in a non-stick pan, being careful not to let it burn (5).
Boil the pasta in boiling and lightly salted water, then drain it al dente, pour it into the pan with the sauce (6) and stir well.
Add the already peeled pine nuts and mix again (7).
Distribute the pasta with anchovies on individual plates, sprinkle with toasted breadcrumbs and serve hot (8).
The Sicilian pasta with anchovies can be stored in the refrigerator for a maximum of 1 day, in a special container with an airtight seal.