How to prepare Sicilian spaghetti at home, quick recipe

Sicilian spaghetti, Today, the very quick recipe of a perfect simple first course for one spaghetti sudden. It is a richer variant of the very poor PASTA WITH ANCHOVIES AND BREADCRUMBS (ANCIOVI AND MUDDICA), which are also in this case the two fixed ingredients of the dish. Look at it RECIPE VIDEO on my YouTube channel and you will love it.

Sicilian first courses: Smart, good and fast

Sicilian pasta is a simple recipe, indeed very simple, and by surprising speed. Is’ a penniless but sauce contains many ingredients symbol of Sicilian culinary culture, which is made of poor but tasty items, that combined together give each time a minor miracle of taste.

It is one of the oldest recipes, as well as the PASTA WITH’ RECOVERY, also called Sicilian carbonara or the TURIDDU PASTA with tomato and black olives.

The traditional recipe of PASTA C'ANCIOVA AND MUDDICA ATTURRATA it only includes anchovies, parsley, extra virgin olive oil and breadcrumbs. But, from time to time, to the Sicilian spaghetti the farmers added what they had in the pantry: I added sundried tomatoes, capers, parsley, black olives and almonds. In short, you can enrich it with everything you have in your pantry or that you have to consume. The important thing is that the oil is a high quality extra virgin olive oil and that the pasta is al dente! In Sicily it is the most popular pasta for a spaghetti with friends organized at the last moment, because it's simple and tasty.

Is’ a Peasant recipe, but very yummy and I think represents perfectly my land. Do not miss all my SICILIAN RECIPES, from traditional and notes to those you find preserved only in the Sicilian houses. And follow me on the cYouTube. Have a good day.

SPAGHETTI SICILIANA

Portions: 5 Preparation: 5 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.9/5

( 20 voted )

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Ingredients

360 grams of spaghetti

8 anchovy fillets in oil

10 dried tomatoes in oil

parsley, to taste

chopped and toasted almonds or pine nuts

a slice of about 120 grams of homemade bread or breadcrumbs

a handful of black olives

a handful of salted capers

salt and pepper

2 cloves of garlic

extra virgin olive oil

a dash of white wine (optional)

Procedure

Sicilian spaghetti, o pasta c'anciova and mudcica mudicum are very simple and fast to prepare: look at it RECIPE VIDEO.

FOR THE DRESSING - Finely chop the parsley, desalt the capers under water and roughly chop the dried tomatoes. Put the extra virgin olive oil in a pan (the right, Don't skimp but don't overdo it) and garlic, heat over low heat and, when the oil is hot and you will start to smell garlic, add the anchovies in oil. Raise the heat a little and stir until the anchovies have dissolved, then add half the parsley, capers and dried tomatoes. Cook for a minute over medium heat and set aside.

FOR THE ATTACKED MUD - Chop the bread, both the Crumb is the crust. You could also blend it, but it's funnier and crunchier if you chop it roughly with a knife. Brown it in a pan on very low heat with a drizzle of extra virgin olive oil until it is golden and crunchy.

FOR PASTA - Boil the pasta and drain it al dente, then stir it in the pan with the sauce and a little of the cooking water. Add the rest of the chopped parsley, freshly ground black pepper, A little toasted almonds and breadcrumbs. Serve the pasta garnishing the dish with the remaining almonds and bread crumbs. And Bon Appetit!

Note

Combination: The white wine that we suggest to match this recipe won the Oscar del vino 2015. It's a chardonnay, produced in Sicily by the company Task of Almerita: It's called Scafani County Chardonnay "San Francesco vineyard". The vines are planted about 500 meters of altitude, the grapes are harvested in August and fermented in French oak barrels, still aged for eight months in barrels and, subsequently, in bottles for six months. It is a wine that smells of exotic fruit and vanilla; the taste is soft and smooth. In this recipe, bride both toasted almonds, both the flavor of tomatoes, anchovies and capers. To try.