This recipe is a version of the famous classic Sicilian dish “Pasta with sardines” from Palermo concocted to make the peasant’s sardine more exciting.
This recipe is a version of the famous classic Sicilian dish “Pasta with sardines” from Palermo.
The salted anchovies, were once eaten mainly by laborers and peasants. A simple dish was then turned glamour thanks to the talented Sicilian chefs, able to combine tradition and fantasy and turn it into contemporary cuisine.
An eco-friendly recipe, low environmental impact (anchovies, like other Mediterranean small fish are easily reproducible) with the taste and authenticity of the typical Mediterranean diet. When in season, the recipe can be enriched with wild fennel.
- 100 g 3 ½ oz bread crumbs
- 4 anchovies
- extra virgin olive oil to taste
- 1 tablespoon tomato puree
- 320 g 11 ½ oz short pasta
- 2 tablespoons Pecorino cheese
- Toast the bread crumbs in the pan and set aside.
- In another pan, melt anchovies with oil and the chopped tomatoes.
- Add bread crumbs to the sauce and add two tablespoons of pecorino cheese.
- Once cooked (in boiling salted water) and drained, mix pasta with the sauce.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.