Pasta c'anciova and a muddica atturrata


320 gr of spaghetti
100 ml of extra virgin olive oil-Monte Etna DOP
n ° 2 cloves of Nubia garlic
n ° 4 anchovy fillets in oil “Masculina da magghia”
Chilli at the discretion
100 g of bread crumbs
Fine salt


Remove the garlic shirt, divide the bulb in two vertically, and remove the core, sprinkle lightly with salt and pour a drizzle of extra virgin olive oil over it, chop and reduce into a sort of porridge.

In a base of extra virgin olive oil, fry half of the chopped garlic, add part of the anchovies, making sure that they flake well. Add the chili pepper and then the breadcrumbs, making toast well.

Separately, still in a base of EVO oil, sauté the other half of the chopped garlic, add a few anchovies and some chopped chilli. Complete by adding a little water from cooking the pasta. Finish everything with a generous chopped parsley. Add the spaghetti cooked al dente, sauté them in a pan with the crumbs

Recipe by Chef Calogero Matia

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