Pasta c'anciova

Pasta c’anciova is a classic Sicilian dish, simple but full-flavored. Here’s how to prepare it:

Ingredients

• 320 g of pasta (spaghetti or bucatini)
• 50 g of oil-packed anchovies
• 1 clove of garlic
• 50 g of raisins
• 30 g of pine nuts
• 1 bunch of wild fennel (or domestic fennel)
• Extra virgin olive oil (as needed)
• Breadcrumbs (as needed)
• Chili pepper (optional)
• Salt (if necessary)

Preparation

1. Start by soaking the raisins in warm water for 10-15 minutes to plump them up.
2. Meanwhile, in a large pan, brown a clove of garlic in abundant extra virgin olive oil. If you love stronger flavors, you can add chili pepper to taste.
3. Add the oil-packed anchovies and let them melt in the oil over low heat, helping them with a wooden spoon until they have turned into a sort of cream.
4. Remove the garlic and add the squeezed raisins and pine nuts, being careful not to burn them. Let infuse for a few minutes.
5. In the meantime, bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
6. Drain the pasta keeping a little cooking water and transfer it to the pan with the sauce. Mix well to combine.
7. At this point, add the previously chopped fennel (if you are using wild fennel, it is better if blanched first in boiling water).
8. While the pasta is flavoring, toast some breadcrumbs in a second pan until golden, then use it to sprinkle over the dishes before serving.

Curiosity

Pasta c’anciova gets much of its distinctive character from the anchovies, which in Sicilian dialect are called “anciova”, hence the name of the dish. In many variations, toasted bread crumbs are also added, which contribute to the body and crunchiness of the dish.