This is pasta povera at its best. Toasted breadcrumbs stand in for cheese, anchovies melt into the oil to create a sauce, and a bit of tomato ties it together. It’s the kind of dish Sicilian fishermen threw together with pantry staples, and it still works because the technique is smart. 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.
The breadcrumbs get crunchy in the pan, then some go into the sauce to thicken it while the rest stay separate for topping. The anchovies dissolve completely, leaving behind salt and umami without any fishiness. This is how you make a handful of ingredients taste like more than the sum of their parts.
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. 
How to Make Sicilian Cavatappi with Breadcrumbs and Anchovies
Toast the Breadcrumbs
Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, for 5-7 minutes until golden brown and crispy. Season with a pinch of salt. Transfer half the breadcrumbs to a bowl and set aside for topping.
Make the Sauce Base
Add 3 more tablespoons of olive oil to the skillet with the remaining breadcrumbs. Add the garlic and cook for 1 minute until fragrant. Add the anchovies and red pepper flakes and cook, stirring and mashing the anchovies with a wooden spoon, until they dissolve into the oil, about 2-3 minutes. Stir the tomato paste into the pan and let it cook for a minute or two to deepen in color and lose its raw taste. At this point, the sauce base will be rather thick.
Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until 1 minute shy of al dente according to package directions. Reserve 2 cups of pasta water before draining.
Combine Everything
Add the drained pasta to the skillet with the sauce. Toss over medium heat for 1-2 minutes, adding splashes of extra pasta water as needed to create a silky sauce that coats the pasta. The breadcrumbs in the sauce will absorb liquid, so keep adding water until you have a creamy, flowing consistency.
Remove from heat. Add the Pecorino and remaining 2 tablespoons of olive oil and toss until the cheese melts into the sauce. Stir in the parsley. Add more pasta water if needed to loosen the sauce.
Serve
Divide the pasta among bowls. Top each serving with a generous amount of the reserved toasted breadcrumbs and freshly ground black pepper. Pass extra Pecorino at the table.
Recipe Notes:
Breadcrumb Type: Make fresh breadcrumbs from day-old Italian or sourdough bread. Pulse torn pieces in a food processor until coarse. Avoid fine store-bought breadcrumbs, which turn pasty.
Anchovy Quality: Use good oil-packed anchovies. They should dissolve completely and add depth, not fishiness. Start with 8 fillets and add more if you want stronger flavor.
Pasta Shape: Cavatappi’s ridges and curves catch the sauce perfectly. Bucatini, perciatelli, or spaghetti also work well.
Pasta Water is Key: The starchy water helps emulsify the oil into a creamy sauce and prevents the breadcrumbs from drying out. Reserve extra and don’t be shy about adding it.
Garlic: Slice it thin so it softens into the sauce. Minced garlic can burn too easily.
Make it Richer: Some versions add a handful of toasted pine nuts or golden raisins for texture and sweetness.
Traditional Note: In Sicily, this dish (pasta con la mollica) was created as a meat-free option where toasted breadcrumbs replace expensive cheese. Feel free to skip the Pecorino for a more authentic version.
Storage: Leftovers keep for 2 days, but the breadcrumbs will soften. Reheat gently with a splash of water and top with fresh toasted breadcrumbs.
Consistency Matters: The sauce should be loose and coat the pasta, not dry and clumpy. If it thickens too much while tossing, add more pasta water until it flows easily.
Sicilian Cavatappi with Breadcrumbs and Anchovies
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A classic ‘cucina povera’ dish featuring short pasta tossed in a deeply savory sauce of melted anchovies, garlic, and toasted breadcrumbs.
Ingredients
- 100 g (3 1/2 oz) bread crumbs
- 4 anchovies, finely chopped
- extra virgin olive oil to taste
- 1 tablespoon (15ml) tomato puree
- Water as needed
- 320 g (11 1/2 oz) cavatappi pasta
- 2 tablespoons (30ml) grated cheese
Instructions
- Toast the bread crumbs in a pan and set aside.
- In another pan, cook the finely chopped anchovies with olive oil for 3 minutes. Add the tomato puree until the anchovies have melted into the sauce.
- Add the toasted bread crumbs to the sauce and stir in two tablespoons of grated cheese. Add water as needed to make the sauce the desired consistency (you want it rather dry)
- Cook the cavatappi in boiling salted water until al dente. Drain and mix the pasta with the sauce.
Notes
- Toast the bread crumbs until golden and crunchy for the best texture.
- Ensure the anchovies are fully melted in the oil before adding the tomato puree and bread crumbs.
- Mix the sauce and pasta immediately after draining the pasta to coat it evenly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 250g
- Calories: 440
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
- Cholesterol: 25
If you liked this, you are going to love these favorite Sicilian recipes:
Sicilian Crostata with Orange Marmalade
Sicilian Culinary Treasures: Modica Chocolate
Frequently Asked Questions
How do I prevent the breadcrumbs from burning while toasting?
Stir the breadcrumbs constantly while toasting them in the skillet over medium heat, and keep an eye on them to ensure they turn golden brown but do not burn.
Can I use a different type of pasta instead of cavatappi?
While cavatappi is traditional for this recipe, you can substitute it with other pasta shapes like fusilli or penne, but the cooking time may vary.
What should I do if I can’t find anchovies?
If anchovies are unavailable, you can use a small amount of fish sauce or a dash of soy sauce to achieve a similar umami flavor, though the taste will be slightly different.
Saving half the toasted breadcrumbs for the top, stirring the other half into the sauce to thicken, was a detail I’d never seen before this recipe. I ended up with two textures on one plate, crunchy and sauce-bound. The anchovies dissolved into the oil and left no fishiness, just salt and depth. My roommate who hates anchovies went back for two helpings.
real yummy
So good, so easy to make and it is just beautiful!
When do you add the tomato paste?
Great catch Cheryl, that fell out of the editing process. It should be added after the garlic and anchovies have softened and melted into the oil, before adding any pasta water.
THANK YOU, the recipe and post has been updated.
I love and adore anchovies in pasta. This was yummy as hell!
This is so incredible, the water addition to the sauce made it perfect and clinged nicely to the pasta. Love this, huge fan!