Pasta ammuddicata

Pasta ammuddicata

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Noodles with anchovy sauce accompanied by a bowl of crisp fried crumbs is a specialty from the south of Italy. It is a quick and easy dish but delicious. No cheese is served with this dish.

Ingredients

Quantity Ingredient
4-5 tinned anchovies
milk
170ml olive oil
120g coarse fresh breadcrumbs
pinch chilli powder
250g bucatini or tagliatelle

Method

  1. Soak anchovies in a little milk for 15–20 minutes, then drain and chop.
  2. Heat half the olive oil in a small pan, add anchovies and cook them over lowest possible heat until dissolved to a paste. Heat the remaining oil in a frying pan and fry breadcrumbs until golden and crispy. Sprinkle with chilli powder and keep warm.
  3. Cook pasta in boiling salted water until al dente. Drain and toss with the anchovy sauce. Serve immediately, accompanied by the breadcrumbs in a separate bowl.

Note

  • If liked, 2–3 tablespoons chopped parsley and 1 teaspoon chopped fresh oregano may be added to the anchovy sauce.
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