Join! 12 weeks for $1

Spaghetti with Anchovies, Pine Nuts and Raisins

4 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This pasta dish features the classic Sicilian flavor combination of savory, sweet and sour. Our version was inspired by a recipe from Vecchia Trattoria da Totò run by Guiseppe and Piera di Noto in Palermo. Toasted breadcrumbs, sprinkled on just before serving, provide pleasant crispness. We preferred fluffy panko breadcrumbs over regular powder-fine breadcrumbs, but crushing or chopping the panko before toasting ensured better blending with the pasta. Crush the panko in a zip-close plastic bag with a meat pounder or rolling pin, or simply chop it with a chef's knife on a cutting board.

4

Servings

Tip

Don't overcook the pasta after adding it to the sauce. The noodles should be al dente and slippery, not fully tender and dry. If needed, loosen them by tossing with additional reserved pasta water.

30 minutes

Ingredients

  • 12

    ounces spaghetti

  • Kosher salt and ground black pepper

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews