Another great recipe from our chef Giovanna Sireno! With this Spaghetti Acciughe & Muddica Fritta, she’s cooking the pasta, while preparing the sauce ~It’s that simple! The breadcrumbs have already been fried, using the oil from the anchovies and adding a dash of black pepper, cook them at low heat until they’re golden brown! Remember to mix them constantly using a wooden spoon, or they will burn!
Spaghetti Acciughe & Muddica Fritta
Course: PastaDifficulty: Medium4
servingsIngredients
Spaghetti 1/2 ln
Anchovy fillets 8
EVO Oil 5tbs
White onion 1/2. chopped finely
Raisins 2 tbs soaked in warm water
Pine nuts 2tbs
Saffron 1 pinch
Red crushed pepper 1 ping
Breadcrumbs 8tbs (fried in the oil of the anchovies)
Salt and pepper
Directions
- In a large frying pan, add the extra virgin olive oil. Add the onion, sauté until it becomes translucent.
- Add the anchovies, chop them up with a wooden spoon until they dissolve.
- Add the pignoli nuts, drained raisins, a pinch of red crushed pepper, and pinch of saffron. Continue cooking the sauce on a low flame, mixing every together for a few more minutes. Set aside.
- At this point, your spaghetti should almost be cooked! *Remember to cook them a few minutes less than the package instructions. Using a pasta fork, transfer the spaghetti over to the frying pan, toss everything together and continue cooking for about another minute, so that the spaghetti absorbs all of the ingredients and flavors.
- Serve immediately top with the fried breadcrumbs (muddica)! Enjoy!!
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