Pasta all’anciova e muddica with bruschetta recipe

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Egg-free Pregnancy-friendly

This traditional anchovy pasta from Palermo features classic Sicilian flavours like pine nuts and raisins and is finished with crunchy golden breadcrumbs.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the pasta

2 tbsp olive oil
1 small onion, sliced
4 garlic cloves, sliced
6 anchovies in salt, rinsed and bones removed
100g/3½oz passata
150g/5½oz bucatini pasta
50g/1¾oz pine nuts
50g/1¾oz golden raisins, soaked in warm water for 10 minutes
60g/2¼oz fresh breadcrumbs, toasted
4 tbsp chopped flatleaf parsley
salt

For the bruschetta

100g/3½oz ripe datterini tomatoes, quartered
pinch salt
10g/1/3oz basil leaves, torn
2 garlic cloves, 1 sliced and 1 peeled and left whole
pinch chilli flakes
splash red wine vinegar
2 tbsp olive oil
2 slices stale ciabatta bread
1 burrata

Method

To make the pasta, add the oil to a frying pan on a low heat and fry the onion and garlic for 15 minutes, or until cooked but without colour.
Add the anchovies and cook until dissolved.
Add the passata and cook for 10 minutes until thickened.
Meanwhile, cook the pasta in a saucepan of salted boiling water according to packet instructions. Drain.
Stir the pasta, pine nuts, raisins and most of the breadcrumbs and parsley through the sauce. Scatter over the remaining breadcrumbs and parsley.
To make the bruschetta, toss the tomatoes in the salt, basil, sliced garlic, chilli and vinegar in bowl. Leave to steep for 10 minutes and then add the oil.
Toast or chargrill the bread on both sides until crispy. Rub the bread with the whole garlic clove.
Tear the burrata over the bread and spoon over the tomatoes and the juices.
Serve the pasta with the bruschetta on the side.