Sicilian Pasta

Ingredients

1 pound dry spaghetti (not thin or angel hair)
1 tablespoon extra virgin olive oil (cold pressed, if possible)
2 cloves garlic, sliced thin
1 inch (2-ounce) can anchovy fillets, packed oil
1/2 cup raisins
1/2 cup untoasted pignoli nuts
handful of fresh fennel (anise) fronds, coarsely chopped (use only the delicate gree

Preparation

1
Boil 4-6 quarts of water with enough sea salt to emulate ‘sea water’. Cook the spaghetti according to package directions.
2
Heat a thick, flat saucepan over medium to high heat. Add olive oil. When the oil ripples, add the garlic and anchovy fillets with oil.
3
When anchovies dissolve, add the sardines with oil. Saute for a minute or so. Add the tomatoes and stock. When heated through, add the raisins, pignoli nuts, and fennel.
4
When the pasta is done, toss it in the saucepan to cook a few minutes. Toss finished pasta with the breadcrumbs instead of cheese.
5
Serve in individual pasta bowls. Add a drizzle of olive oil over each serving just before reaching the table.

Tools

 



Comments

Pastagirlrecipes's picture

This is a true traditional Southern Italian pasta recipe. Made with all the regional ingredients that are typical to the south.
Anchovy
Raisin
Pine Nuts
I'm so impressed with this recipe that I have to ask, what was the restaurant name where your brother had it!
Bravo

Maria Boyer's picture

Unfortunately, I don't think he wrote the restaurant name down. :(

About

Created by my brother, Nick, based on a dish he enjoyed on the shores in Palermo.

Yield:

4.0

Added:

April 19, 2010

Creator:

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