📝 About This Recipe
Hailing from the ancient seaside city of Syracuse, this dish is a masterclass in Mediterranean 'Cucina Povera,' where humble pantry staples transform into a symphony of bold flavors. This vibrant pasta marries the briny punch of anchovies and capers with the sweetness of sun-ripened tomatoes and the crunch of toasted breadcrumbs. It is a rustic, aromatic journey to the Sicilian coast that captures the essence of the island's culinary heritage in every forkful.
🥗 Ingredients
The Pasta
- 400 grams Vermicelli or Spaghetti (high-quality bronze-die dried pasta)
- 2 tablespoons Sea Salt (for the pasta water)
The Aromatic Base
- 1/2 cup Extra Virgin Olive Oil (use a robust Sicilian oil if possible)
- 3 pieces Garlic Cloves (thinly sliced)
- 6-8 pieces Anchovy Fillets in Oil (drained and roughly chopped)
- 1/2 teaspoon Dried Chili Flakes (adjust to preferred heat level)
The Sauce Elements
- 300 grams Cherry Tomatoes (halved)
- 2 tablespoons Salted Capers (rinsed and patted dry)
- 1/2 cup Black Olives (Gaeta or Kalamata) (pitted and halved)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
The 'Muddica' (Toasted Topping)
- 1/2 cup Fresh Breadcrumbs (coarsely ground from sourdough or rustic loaf)
- 1 tablespoon Extra Virgin Olive Oil (for toasting)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (freshly grated)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Once boiling, add the sea salt. This should taste like the Mediterranean sea.
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2
Prepare the 'muddica': In a small skillet over medium heat, add 1 tablespoon of olive oil and the breadcrumbs. Toast, stirring constantly, for 3-4 minutes until golden brown and fragrant. Remove from heat and stir in the lemon zest and half of the chopped parsley. Set aside.
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3
In a large, wide skillet or sauté pan, add the 1/2 cup of extra virgin olive oil over medium-low heat.
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4
Add the sliced garlic and chili flakes to the oil. Cook gently for 2 minutes until the garlic is pale gold, being careful not to burn it.
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5
Add the chopped anchovies to the pan. Use a wooden spoon to mash them into the oil until they completely dissolve into a savory paste.
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6
Stir in the tomato paste and cook for 1 minute to caramelize the sugars and deepen the flavor.
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7
Add the halved cherry tomatoes, capers, and olives to the skillet. Increase heat to medium and cook for 8-10 minutes, stirring occasionally, until the tomatoes have softened and released their juices to form a rustic sauce.
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8
While the sauce simmers, drop the vermicelli into the boiling water. Cook for 2 minutes less than the package instructions for 'al dente'.
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9
Reserve about 1 cup of the starchy pasta cooking water before draining the pasta.
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10
Transfer the undercooked vermicelli directly into the skillet with the sauce using tongs.
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11
Add 1/2 cup of the reserved pasta water to the skillet. Increase the heat to medium-high and toss the pasta vigorously with the sauce for 2 minutes.
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12
Continue tossing until the sauce emulsifies and coats every strand of pasta. If it looks dry, add a splash more pasta water.
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13
Turn off the heat. Stir in the remaining fresh parsley and a final drizzle of olive oil.
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14
Plate the pasta immediately, piling it high in warm bowls.
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15
Generously sprinkle the toasted 'muddica' breadcrumbs over the top just before serving to ensure they stay crunchy.
💡 Chef's Tips
Never rinse your pasta; that starch is essential for the sauce to cling to the noodles. If you find the sauce too acidic, add a tiny pinch of sugar to balance the tomatoes. Always use salt-packed capers if available, as they have a superior texture and floral aroma compared to those in brine. Do not add cheese! In Sicily, toasted breadcrumbs (muddica) are known as 'the poor man's parmesan' and are the traditional topping for seafood-based pasta. Ensure the garlic only reaches a light golden color; if it turns dark brown, the sauce will taste bitter.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sicilian white wine like Grillo or Etna Bianco. Serve alongside a simple salad of sliced fennel and oranges with a citrus vinaigrette. Start the meal with an antipasto of grilled octopus or sardines. A side of crusty ciabatta is perfect for mopping up any leftover sauce at the bottom of the bowl. Finish the meal with a small glass of Limoncello or an espresso.