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Spaghetti with Anchovies, Pine Nuts and Raisins

Spaghetti with Anchovies, Pine Nuts and Raisins

By Courtney HillDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This pasta dish features the classic Sicilian flavor combination of savory, sweet and sour. Our version was inspired by a recipe from Vecchia Trattoria da Totò run by Guiseppe and Piera di Noto in Palermo. Toasted breadcrumbs, sprinkled on just before serving, provide pleasant crispness. We preferred fluffy panko breadcrumbs over regular powder-fine breadcrumbs, but crushing or chopping the panko before toasting ensured better blending with the pasta. Crush the panko in a zip-close plastic bag with a meat pounder or rolling pin, or simply chop it with a chef's knife on a cutting board.

Tip

Don't overcook the pasta after adding it to the sauce. The noodles should be al dente and slippery, not fully tender and dry. If needed, loosen them by tossing with additional reserved pasta water.

Ingredients
  • 12

    ounces spaghetti

  • Kosher salt and ground black pepper

  • 6

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • ⅓

    cup panko breadcrumbs, finely crushed or chopped (see note)

  • ¼

    cup pine nuts, finely chopped

  • 3

    tablespoons golden raisins, finely chopped

  • 10

    oil-packed anchovy fillets, patted dry

  • 8

    medium garlic cloves, finely chopped

  • 2

    tablespoons white wine vinegar

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

In a large pot, bring 4 quarts water to a boil. Add the spaghetti and 1 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups of the cooking water, then drain the pasta.

Step 2

While the pasta cooks, in a 12-inch skillet over medium, combine 2 tablespoons of oil and the panko. Cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to a small bowl and set aside; wipe out the skillet.

Step 3

Set the skillet over medium-high and add the remaining 4 tablespoons oil, the pine nuts, raisins, anchovies and garlic. Cook, stirring frequently, until the anchovies have broken up and the garlic is golden brown, about 2 minutes.

Stir in the vinegar and cook until syrupy, 30 to 60 seconds. Add 1 cup of the reserved pasta water, 1/4 teaspoon salt and ¼ teaspoon pepper and bring to a simmer.

Step 4

Add the pasta, reduce to medium, and cook, occasionally tossing to combine, until the pasta is al dente and has absorbed most of the moisture but is still a little saucy, about 2 minutes.

Remove from the heat. If the pasta is dry, add more cooking water, 1 tablespoon at a time. Stir in the parsley, then taste and season with salt and pepper. Transfer to a serving bowl. Sprinkle with the panko and top with additional oil and pepper.

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