Pasta ca’ muddica atturrata

Pragmatic recipe
pasta ca muddica

Pasta ca' muddica, breadcrumb pasta

Pasta ca’ muddica atturrata translates as pasta with toasted breadcrumbs. It doesn’t get much easier than this. Few ingredients. Few and inexpensive ingredients. Most Italian and Sicilian kitchens have the ingredients stored, even in dire times. Pay attention on the details, since there is nowhere to hide the final result.
  • Prep Time 10 Minutes
  • Cook Time 10 Minutes
  • Total Time 20 Minutes
  • Serves 4 People
  • Calories 200 kcal

Ingredients

  • 400 grams of spaghetti
  • 150 grams of breadcrumbs
  • 4 anchovy fillets
  • 2 cloves of garlic
  • olive oil

Instructions

  1. Bake the breadcrumb in abundant olive oil till golden brown
  2. Fry two cloves of unpeeled roughly crushed garlic in oil
  3. Add the anchovies and stir till they dissolve
  4. Remove the garlic and add the boiled pasta
  5. Add the pasta and stir
  6. Add some water the pasta boiled in when too dry
  7. Serve with the breadcrumb on top (two spoons per plate)

Notes

Pasta ca' muddica atturrata is very simple yet complex dish. It is a variation on the ubiquitous garlic and oil pasta. To sign it off as even more Sicilian, people tend to add raisins and pine nuts. This somehow disturbs the poetic balance of culinary simplicity. The same goes for chili pepper and parsley. Now, it is of course up to you. Yet we'd advice to start with the basic version.Since the ingredients are few, they should be outstanding. Make your own bread crumb. Avoid the fine mix from the supermarket. Panko is an interesting substitute. Muddica atturrato comes with other recipes and pasta dishes. Broccoli arriminati is probably the best known. Prepare the muddica at the moment. It loses fragrance and crunch over time.Pasta ca' muddica atturrato is best paired with a fruity white wine. Our advice goes to a Grillo based Western Sicilian wine.

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