Pasta ca Muddica (Spaghetti with Bread Crumbs)

By the Sicilian Giuseppe Taibi, organic olive oil producer.

Enjoy this recipe on our tour of Sicily or try it at home as a delicious expression of the simplicity of Mediterranean cuisine!

Ingredients for 4 people:

• 454 gr (1 lb) spaghetti or linguine (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and slowly drying… for a superior texture and sauce pairing!)
• 1 gallon water
• 1.5 Tbsp salt
• 2 Tbsp chopped up parsley
• 2 slices of dried bread  
• 2 garlic cloves
• 6 Tbsp EVOO (we used the Olio Taibi Biancolilla single variety from Agrigento, Sicily)
• 12 anchovies fillets (best stored in olive oil)
• 1 fresh chili pepper (or dried and crushed)

Directions: 

• Peel and crush the garlic and cook it in a pan with 3 Tbsp of EVOO until light brown
• Remove the garlic, add the anchovies fillets and cook at medium/low heat until melted, then add chili pepper and finally parsley. Stir to combine and set aside
• Put dried bread (if using fresh, just toast it first for a few minutes) in a food processor and coarsely grind it to make bread crumbs
• In a pan over medium heat, sauté the bread crumbs with 3 Tbsp EVOO until they become crunchy. Set aside
• Bring water to a boil adding salt (the water should taste slightly salty. If not, add salt)
• Cook the pasta for 2 minute less than is suggested on the package. Taste the pasta before draining it to confirm "al dente" (save a few Tbsp of water)
• Sauté the drained pasta with the melted anchovies, garlic flavor and EVOO and let all the ingredients combine smoothly
• Adjust to your taste and, if too dry, add more EVOO and/or some hot water from the drained pasta 
• When pasta is ready add 3/4 of the breadcrumbs and sauté for a few seconds
• Serve in individual plates sprinkling the remaining toasted bread crumbs on top 

Buon appetito!