Pasta all’anciova e muddica with bruschetta

This Sicilian classic delivers an irresistible mix of flavours and crunch. Silky bucatini is tossed in a rich, savoury sauce of dissolved anchovies, sweet bursts of golden raisins and crunchy toasted pine nuts. A shower of golden muddica breadcrumbs adds satisfying texture. Served alongside garlicky bruschetta topped with creamy burrata and tangy datterini tomatoes.

This pasta all’anciova e muddica with bruschetta receives a Nutri-Score of E due to the high fat content from the olive oil, pine nuts and burrata, alongside the starchy carbohydrates from the bucatini pasta and fresh breadcrumbs.

Per serving (approximate): 1200 kcal, 60g fat (of which 15g saturates), 120g carbohydrates, 12g sugars, 5g fibre, and 35g protein.

Method

Start the Sauce and Soak the Raisins (15 mins – soak raisins and macerate tomatoes at the same time)

1. Soak the raisins – Put the golden raisins in a small bowl of warm water and leave them to plump up for 10 minutes while you get on with the rest of the cooking. This little step stops them from being chewy and brings out their natural sweetness to complement the pasta all’anciova e muddica.
2. Gently fry the base – Pour the olive oil into a frying pan and set it over a low heat. Add the sliced onion and sliced garlic, then let them cook gently for about 15 minutes. You want them to become completely soft and sweet without taking on any colour – patience here pays off with a beautifully mellow base for the sauce.
3. Dissolve the anchovies – Add the rinsed, deboned anchovies to the soft onions and garlic. Stir them around gently and let them melt into the oil completely – they will break down and dissolve rather than leaving any fishy chunks, creating a deeply savoury, rich seasoning.
4. Add the passata – Pour in the passata, give everything a good stir, and let the sauce bubble away for 10 minutes until it has thickened nicely.

Cook the Pasta (10 mins – overlap with the sauce thickening)

5. Boil the bucatini – While the sauce is reducing, bring a large saucepan of generously salted water to a rolling boil. Add the bucatini and cook it according to the packet instructions until perfectly al dente. Before you drain it, scoop out a small mug of the starchy pasta water – you might need it to loosen the sauce later.

Prepare the Bruschetta (10 mins – do this while the pasta boils and the sauce simmers)

6. Macerate the tomatoes – Toss the quartered datterini tomatoes in a bowl with a pinch of salt, the torn basil, the sliced garlic, a pinch of chilli flakes and a splash of red wine vinegar. Leave them to steep for 10 minutes so the flavours meld together and the tomatoes release some of their lovely juices. Stir in the olive oil right before you are ready to serve.
7. Toast the bread – Toast or chargrill the slices of stale ciabatta on both sides until they are crispy and golden. As soon as they come off the heat, rub the surface vigorously with the whole, peeled garlic clove – the rough toast acts like a grater and gives you a gorgeous, subtle garlic perfume.

Finish and Serve (5 mins)

8. Combine the pasta and sauce – Drain the bucatini and add it straight into the frying pan with the thickened sauce. Toss in the soaked raisins, pine nuts, and most of the toasted breadcrumbs and chopped parsley. Give everything a really good toss so the pasta is evenly coated, adding a splash of the reserved pasta water if the sauce feels a bit tight.
9. Plate the pasta – Divide the pasta between two warm bowls and scatter over the remaining breadcrumbs and parsley for a lovely hit of crunch.
10. Assemble the bruschetta – Tear the creamy burrata over the garlicky ciabatta slices, then spoon the macerated datterini tomatoes and all their tasty juices over the top.
11. Bring it together – Serve the pasta with the burrata bruschetta on the side, and enjoy this wonderful pasta all’anciova e muddica with bruschetta straight away while everything is piping hot.