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Fresh herbs and nuts brighten a trio of Sicilian pastas that are ready in minutes

Spaghetti with Anchovies, Pine Nuts and Raisins

30 minutes

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Spaghetti with Anchovies, Pine Nuts and Raisins

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.




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


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