Best 6 Pasta With Bread Crumbs And Anchovies Sicilian Style Recipes

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

SICILIAN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

SICILIAN PASTA WITH SARDINES

Steps:

• Put a pot of salted water on to boil for the pasta.
• Open the sardines, drain the olive oil into a frying pan, and set the sardines aside.
• Heat the oil over medium heat, add the garlic and sauté until fragrant, 1 minute.
• Add the breadcrumbs (see below), season lightly with salt and pepper and continue cooking, stirring constantly, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer the crumbs to a plate and set aside.
• Return the pan to the stove and add the 2 tablespoons of olive oil. Add the onion, season with salt and pepper, and sauté until soft and lightly caramelized, 5 to 7 minutes.
• Add the sardines, break them apart gently and cook just long enough to heat through, 2 minutes.
• Stir in the lemon zest, parsley, crushed red pepper, and capers. Remove from the heat and cover to keep warm.
• Cook the pasta according to package directions, reserve 1/2 cup of the cooking liquid, then drain and return to the pan.
• Add the sardine mixture along with half of the reserved cooking liquid to the pasta. Toss to combine, adjust the seasoning and add a little more liquid if needed.
• Add the garlic-toasted breadcrumbs, toss again and serve immediately.
• Note: This recipe can easily be doubled.

PASTA WITH ANCHOVIES (PASTA C'ANCIOVA E MUDDICA)

Steps:

• Slice the bread.
• Remove the crust.
• Using a cook knife, chop the bread to make breadcrumbs. The aim is to obtain roughly chopped breadcrumbs, of uneven size and shape. This will give the dish its final rustic appeal! (do not use the food processor).
• After 5 minutes chopping, your breadcrumbs should be, more or less, like this.The preparation of the anchovy sauce is very quick so I suggest you fill, just now, a large pan with approximately 4 litres (1 gallon + 5/8 cup) of water and add salt (10 g for each litre of water - 1/3 ounce for every 4 1/8 cups of water). While you are bringing the water to the boil, do as follows.
• Cut the anchovy fillets in small pieces, crush the garlic with the large blade of a knife, roughly chop the parsley and cut the chilli into rings (discarding the seeds).
• To prepare the sauce, take a large sauce pan and gently infuse the oil with the garlic (crushed), on low heat, until the garlic become golden in colour. Tilting the pan will allow you to better infuse the oil and it is less likely that the garlic become burned.
• When the garlic is golden in colour, remove it from the pan and discard the garlic.
• Meanwhile the water to boil the pasta should be ready (fast boiling). Quickly throw the pasta into the pan and carry on with the anchovy sauce. From here, check your time because you will have roughly 10 minutes to complete the sauce.
• Add the anchovy into the sauce pan.
• Stir to help in dissolving the anchovy. The low heat will give you time to break down the anchovy without the risk of burning it. This process should take less than two minutes.
• When the anchovy is dissolved, add the chilli.
• Stir and sweat the chilli for a minute or two (still on low heat).
• Add the parsley.
• Stir for few seconds and reserve the sauce into a glass bowl.
• Set the bowl aside, just for few minutes.
• We are left with the sauce pan empty. Bring the pan to medium/medium-high heat.
• Add the breadcrumbs into the sauce pan.
• Toast the breadcrumbs until slightly brown. The process should take about two or three minutes. When the breadcrumbs are toasted, remove the pan from the heat.
• Meanwhile, the pasta should be ready (cooked al dente). Drain the pasta and return it back into the large pan you used to boil it.
• Add the sauce, you have previously set aside, to the pasta.
• Add the breadcrumbs to the pasta and give the pasta a big stir. However, keep some breadcrumbs (a scant tablespoon for each plate) for the final garnish.
• Here is the final dish.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.
• Toast the bread crumbs in olive oil