This anchovies in tomato sauce with pasta is a recipe from Palermo in Sicily. You could use tagliatelle or spaghetti, but if you find margherita pasta it’s great – it looks thicker than spaghetti, and it’s frilly down one edge. This sauce has great flavour and is very Sicilian with the raisins and pinenuts.
6 tablespoons olive oil
4 cloves of garlic, peeled and very thinly sliced
2 big handfuls of pinenuts
a big handful of raisins
12 salted anchovy fillets
3 heaped tablespoons tomato purée
a large wineglass of red wine
100g/3½oz stale breadcrumbs
455g/1lb dried margherita pasta
Heat a pan, add the olive oil, then add your garlic and fry slowly. As it begins to colour, add the pinenuts, raisins and anchovies and continue frying for 2 minutes until the anchovies have melted.
Add the tomato purée and the wine and stir well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like passata, but if you think it needs thinning down, add a little water.
Heat a little oil in a separate pan, add the breadcrumbs and fry until toasted, crunchy and golden. Leave to cool on kitchen paper. Meanwhile, cook your pasta in boiling salted water according to the packet instructions.
Drain and mix with the sauce. Check the seasoning and divide on to 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the breadcrumbs.