Pasta
Pasta ca’ muddica
Pasta ca’ muddica is a Sicilian store-cupboard pasta of spaghetti tossed in olive oil with melted anchovies, garlic and chilli and topped with crunchy toasted breadcrumbs.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 400 gspaghetti or bucatini
- 6 tbspCastruriali extra virgin olive oilThe anchovies melt into warm olive oil to make the sauce.
- 80 gcoarse breadcrumbs from day-old bread
- 8 anchovy fillets in oil
- 2 garlic cloves, finely chopped
- a pinch of chilli flakes
- 2 tbspflat-leaf parsley, chopped
- grated zest of ½ lemon (optional)
Method
Toast the crumbs. Fry the breadcrumbs in 2 tablespoons of oil over a medium heat, stirring, until golden and crisp. Tip onto a plate.
Melt the anchovies. Warm the remaining oil in the same pan over a low heat with the garlic and chilli for 1–2 minutes, then add the anchovies and stir until they dissolve.
Toss. Cook the pasta until al dente, drain, keeping a cup of water and toss in the anchovy oil with a splash of the water until glossy. Add the parsley and lemon zest.
Serve. Serve with the crumbs scattered thickly over the top so they stay crisp.