Pasta alla Siracusana
Prepared according to the recipe of Ottavia’s mother, our very first guest in the kitchen. A tribute to Mediterranean simplicity, with wholesome ingredients and authentic flavors.
The ingredients
- Garlic (2 cloves)
- Extra virgin olive oil
- Anchovy fillets in extra virgin olive oil (6-8 fillets)
- White wine
- Fratelli Burgio Tomato Cappuliato (2 tablespoons - approx. 50 g)
- Fratelli Burgio Capers in Salt (1 tablespoon - approx. 15 g)
- Fratelli Burgio Tomato Extract (1 tablespoon - approx. 20 g)
- Breadcrumbs (60 g)
- Spaghetti (400 g)
- Pecorino cheese with pepper (40 g)
- Fresh wild fennel (1 small bunch)
- Salt (to taste)
The procedure
Brown the garlic in a pan with a drizzle of extra virgin olive oil. Add the anchovies and let them melt over low heat. Deglaze with white wine and let the alcohol evaporate.
SauceAdd the capers and cappuliato and sauté for a few more minutes. Add the tomato extract and thin with a little water to obtain a thin sauce. Season with salt carefully, as the anchovies and capers are already flavorful.
Pasta and breadcrumbsIn a separate pan, toast the breadcrumbs until golden brown, but don't burn them. Cook the pasta al dente in lightly salted boiling water.
CreamingToss the pasta in the prepared sauce and mix well.
PlatingAdd a little toasted breadcrumbs, grated pecorino, and fennel. Plate and garnish with a drizzle of olive oil and a little more toasted breadcrumbs on top.
Kit Pasta alla Siracusana
Our preserves for the recipe
- Capperi al Sale 70 g
- Cappuliato di pomodoro 290 g
- Estratto di Pomodoro 90 g
- Filetti di acciughe in olio extravergine di oliva 220 g
The ingredients
Also available individually, to prepare it as you prefer
