Sicilian Pantry Pasta

By • November 16, 2012 • 7 Comments

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Author Notes: This recipe was born out of a hungry crowd and not a lot of food in the fridge. Some Sicilian staples combine with pasta and breadcrumbs to create a delicious family favorite. I love the combination of salty tuna with the sweet currants and the crunch from the breadcrumbs. While you generally don't add cheese to fish pastas, this works because most of it just flavors the breadcrumbs and it holds up to the tuna.Meatballs&Milkshakes

Serves 4

  • 1 box linguine or other long strand pasta
  • 2 cloves garlic, minced
  • 1 onion, chopped into small dice
  • 4 anchovies
  • 1/2 cup currants, soaked in 4 tablespoons of sherry or wine
  • 1/2 cup pine nuts
  • 1/2 cup breadcrumbs from day-old bread
  • 1/2 cup grated parmesan (or pecorino)
  • 1-2 cans Italian tuna in oil, depending on the size of the cans
  • 1 teaspoon red pepper flakes
  • 1 tablespoon parsley, chopped
  1. Cook the pasta in salted, boiling water a minute short of package instructions.
  2. Meanwhile, saute the onion, red pepper flakes, and anchovies in a couple tablespoons of olive oil, until the onion softens. Add the garlic and stir to combine. Add the tuna, pine nuts, and currants with their liquid, and allow to cook together 2 minutes. Add the pasta and a little of the pasta cooking water.
  3. In another pan, toast the breadcrumbs in a tablespoon of olive oil until they start to turn a little brown. Add most of the grated cheese and toss to combine. Pour the toasted breadcrumbs over the pasta and combine. Serve immediately with the rest of the grated cheese and parsley sprinkled on top. Optional, drizzle a little extra olive oil over the top to finish it.
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Massimo's_deck_reflection_10_27_13

10 months ago lapadia

Yum, love this!

The recipe ingredients come close to (as kids) what we called spaghetti pie. All the adult Italian cooks (friends or family) would use broken cooked spaghetti with many of these similar tasting ingredients and then bake enclosed in a double pie crust that was on the sweeter side. I never knew the “real” name of the recipe nor have I been successful in getting the taste I remember.

This sounds so close to what I have experimented with - but up a notch.

Question to anybody who may read this: Does anybody know the pie I am talking about…the name? We usually had this pie for special occasions and always at Easter.

Massimo's_deck_reflection_10_27_13

10 months ago lapadia

Almost forgot, we would eat a slice of this pie room temp, sometimes cold; as I recall a great recipe to make ahead.

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10 months ago Meatballs&Milkshakes

Sounds like a pasta timpano. Basically, pasta encased in pie dough that you slice. An example:
http://www.foodnetwork...

Massimo's_deck_reflection_10_27_13

10 months ago lapadia

Hi M&M! thanks so much for your input! :) but definitely not in the timpano category, I know timpano. The recipe more resembles that of an apple pie and slices can easily be eaten by hand = a regular pie crust in looks.

Massimo's_deck_reflection_10_27_13

10 months ago lapadia

Looks similar to the looks of this pie recipe I have onsite:
http://food52.com/recipes...

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about 2 years ago healthierkitchen

Love this one too!

Photo-1

about 2 years ago Meatballs&Milkshakes

thanks!!