This is a traditional recipe common throughout the island of which exit two principal versions and numerous variations. In eastern Sicily the seasoning is plain, while in the western areas it is enriched with tomato sauce (or concentrate).
Ingredients for 4 servings
- 14 oz. of trenette or bucatini
- 2 cloves of garlic
- fresh parsley, 1 bu. minced
- 3 1/2 oz. breadcrumbs
- 3 1/2 oz. salted anchovies (or fillets of anchovies in oil)
- extra virgin olive oil
- pepper TT
Toast the breadcrumbs in a non-stick pan and set aside. Brown the crushed garlic in a frying pan with 1/2 glass of oil and remove.
Get the salt out of the anchoves (rinse in water), remove bones, chop and add to the oil. Crush with a fork. As soon as the sauce is well-blended, add plenty of pepper and pour in a bowl. Flavor the breadcrumbs in the left-over oil in the pan. In salty hot water cook the pasta “al dente”, strain and season with the anchovy sauce; sprinkle with the breadcrumbs and minced parsley and serve.
This dish is enhanced with raisins and toasted pine nuts this is typical of the area of Enna. Wild fennel is boiled in the pasta water.
The fennel is then minced and browned garlic and onion, then some tomato sauce is added. They anchovy oil is seasoned with the wild fennel sauce, the toasted breadcrumbs with the anchovies, the other sauce and finished with grated pecorino.