Sicilian Pasta With Anchovies and Toasted Breadcrumbs

Sicilian pasta with anchovies – courtesy of

Sicilian Pasta With Anchovies and Toasted Breadcrumbs

This is a traditional recipe from Palermo, Sicilia, where you can find it under its original name: Pasta c’Anciuova e Muddica Atturrata. When we shared the love for this very rich and savory Sicilian pantry pasta with our friend Sasha of Serious Eats, the combination of salty, sweet, umami, and crunchy for him was mind-blowing. Recipe testing after recipe testing (read: dinner parties) along with our Palermitano expert Salvatore, Sasha finally nailed the perfect flavor intensity and satisfying mouthfeel.

Here’s our adapted version of the recipe. Head over to Serious Eats to read Sasha’s detailed recipe for Sicilian Pasta With Anchovies and Toasted Breadcrumbs.


4 spoons extra virgin olive oil
1/2 small yellow onion, thinly sliced
2 garlic cloves, thinly sliced
7 Cetara anchovies, filleted
4 spoons Pianogrillo estratto tomato concentrate
1 bag bucatini Faella
2 spoons Pantelleria raisins
2 spoons Italian pine nuts
Toasted breadcrumbs
Sea salt


  1. Bring a large pot of water to a boil and season very lightly with sea salt.
  2. Heat EVOO in a skillet and sauté onions and garlic for about 5 minutes.
  3. Add anchovies and cook, stirring and breaking up anchovies occasionally with a wooden spoon.
  4. Add tomato estratto, stir to combine with the allium-anchovy mixture, and continue to cook until the mixture turns dark brick red and is very dry.
  5. Transfer 1 cup boiling water from the pot to skillet to loosen tomato anchovy mixture, and stir until it becomes homogenous and saucy. Reduce heat on skillet to the lowest possible setting.
  6. Cook pasta in the pot of boiling water 2 to 3 minutes less than the package directs.
  7. Transfer pasta to the sauce, along with 1/2 cup pasta cooking water.
  8. Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce coats bucatini and just pools around the edges of the pan.
  9. Add raisins and pine nuts, breadcrumbs, and toss to combine. Pasta should be well coated but not swimming in sauce (this dish is meant to have a slightly drier consistency than typical sauced pasta).
  10. Plate, sprinkle with remaining breadcrumbs and serve right away.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at