Sicilian Pasta
By: Maria Boyer
Published: Monday, April 19, 2010 - 4:30am

Ingredients




sea salt
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
2 inches (3.75-ounce) cans sardines, packed  oil
1 (28-ounce) can crushed tomatoes
1 cup chicken or vegetable stock
1/2 cup raisins
1/2 cup untoasted pignoli nuts
handful of fresh fennel (anise) fronds, coarsely chopped (use only the delicate gree
1/4 cup seasoned breadcrumbs

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.

About


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

Comments:
Pastagirlrecipes

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

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