Pasta c’Anciova e Muddica
Bucatini with anchovy, tomato extract and toasted crumbs
A Palermo pantry pasta built on salted anchovies, concentrated Sicilian tomato extract, raisins, pine nuts and crisp muddica.
Palermo, Sicily
The regional version.
Palermitan red anchovy pasta with strattu, raisins and pine nuts, rather than plain anchovy-and-garlic spaghetti.
- Anchovies replace the fresh sardines of pasta con le sarde.
- Strattu supplies a deeply concentrated tomato base.
- Raisins, pine nuts and toasted breadcrumbs keep the Palermo character.
Technique: bucatini with anchovy, tomato extract and toasted crumbs
Tomato extract varies in salt and concentration. Taste the finished sauce before seasoning and dilute it gradually. Do not replace it one-for-one with passata, which needs much longer reduction.
Ingredient notes & swaps
- If using double-concentrated tomato paste instead of strattu, begin with less water and reduce to a thick sauce; this is a pantry adaptation.
The recipe
Pasta c’Anciova e Muddica
Ingredients
Main
Method
- 1
Soak raisins in warm water for 20 minutes while slicing the onion. Rinse, bone and dry the salted anchovies.
- 2
Cook onion gently in 40 ml oil for 10 minutes. Add anchovies and break them down with a wooden spoon.
- 3
Stir in drained raisins, pine nuts and tomato extract. Add 300 ml water and simmer for 20 minutes, loosening if needed.
- 4
Toast breadcrumbs in the remaining oil over medium-low heat, moving them until crisp and evenly golden.
- 5
Boil bucatini in lightly salted water until al dente. Save a mug of cooking water before draining.
- 6
Combine pasta and concentrated sauce, adding reserved water by spoonfuls. Scatter toasted crumbs over the individual plates.
The version on this page
Palermitan red anchovy pasta with strattu, raisins and pine nuts, rather than plain anchovy-and-garlic spaghetti.
- Anchovies replace the fresh sardines of pasta con le sarde.
- Strattu supplies a deeply concentrated tomato base.
- Raisins, pine nuts and toasted breadcrumbs keep the Palermo character.
Cooking it well
Tomato extract varies in salt and concentration. Taste the finished sauce before seasoning and dilute it gradually. Do not replace it one-for-one with passata, which needs much longer reduction.
Serving and planning
Serve the crumbs at the table so everyone gets a crisp topping. Pair with insalata pantesca for a substantial lunch.
Ingredient alternatives
If using double-concentrated tomato paste instead of strattu, begin with less water and reduce to a thick sauce; this is a pantry adaptation.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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