Recipe · Pasta, rice and dumplings · Sicilia · Syracuse
Pasta with anchovies, Syracuse style
bucatini with anchovies melted into the tomato and toasted breadcrumbs instead of cheese, which the Accademia Italiana della Cucina calls the Syracuse dish par excellence
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- in a frying pan, gently fry the crushed garlic in the oil
- in another, heat a little oil, add the anchovies and crush them with a fork until they melt
- add the tomato sauce to the anchovies and let it cook over a moderate heat for about ten minutes, stirring, then turn off the heat
- in a third pan, without oil, toast the breadcrumbs, stirring with a wooden spoon, until they are well browned
- boil the bucatini in salted water and drain them al dente
- dress them with the anchovy sauce and the fried garlic, add the chopped parsley and sprinkle with the toasted breadcrumbs
