Brit + Co Guides Logo

How to cook the real pasta con le acciughe alla antonio

this is the special version of a Sicilian recipe dedicated to my father Antonio.

20
STEPS
TOOLS

Chose a big size pasta, I've chosen mezze maniche rigate

Chose a big size pasta, I've chosen mezze maniche rigate

10 anchovies, chose very good quality

10 anchovies, chose very good quality

Taggiasche olives

Taggiasche olives

Toast the breadcrumbs in a pan

Toast the breadcrumbs in a pan

Toast the bread for a while then add the anchovies

Toast the bread for a while then add the anchovies

And later the olives

And later the olives

stir-fry

stir-fry

Now the pine nuts

Now the pine nuts

Black pepper

Black pepper

Add the pine nuts and toast all togheter

Add the pine nuts and toast all togheter

Meanwhile put the pasta in boiling water

Meanwhile put the pasta in boiling water

When ready drain the pasta. Remember the pasta must be "al dente" (ask me if u need more info)

When ready drain the pasta. Remember the pasta must be "al dente" (ask me if u need more info)

Then add the extra virgin olive oil to the pasta

Then add the extra virgin olive oil to the pasta

Oil!

Oil!

Pasta+olive oil!

Pasta+olive oil!

Now finally add the toasted bred with anchovies and olives

Now finally add the toasted bred with anchovies and olives

Mix it all togheter with a wooden spoon and serve it! A wine of Southern Italy will be perfect, not bad also a cold beer if u prefer! You'll love this pasta!

  • bread crumbs (pangrattato)
  • Acciughe (anchovies)
  • Olio extra vergine di oliva
  • Eggs