Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Paolina’s Palermo Pasta: A Fragrant Slice of Sicilian History
A simple yet beguiling Sicilian pasta, rich with anchovies, warm spices and a whisper of monastery tradition — Mediterranean comfort with a story to tell.
🛒 Ingredients
- ✓ 320 g pasta, any preferred shape
- ✓ 10 salt-packed anchovies
- ✓ 2 garlic cloves
- ✓ Fresh basil
- ✓ Tomato passata or tomato concentrate
- ✓ 1 teaspoon ground cinnamon
- ✓ 2 ground cloves
- ✓ Breadcrumbs
- ✓ Trapani sea salt (or any good sea salt)
- ✓ Extra-virgin olive oil
📊 Nutritional Information
If you’re in the mood for a pasta dish with a touch of old-world charm, Paolina’s Palermo Pasta is a little treasure. It's one of those deceptively simple recipes whose aroma alone can transport you straight into the heart of historic Palermo. Born in the quiet kitchens of Sicilian monasteries, it has travelled through generations and found its place as a beloved staple of home cooking. Anchovies melt into a silky sauce, sweet spices weave through the tomatoes, and every forkful whispers a bit of Sicilian nostalgia.
👨🍳 Preparation
- 1
Toast the breadcrumbs in a small pan with a drizzle of olive oil, stirring over a low heat until golden. Tip into a bowl to stop the cooking.
- 2
Rinse the anchovies thoroughly under running water to remove the salt, then remove bones and skin. Pat dry.
- 3
Gently warm a little olive oil in a large frying pan with the garlic cloves, allowing them to infuse.
- 4
Add the anchovies and let them melt slowly into a smooth, fragrant paste.
- 5
Pour in the tomato passata (or diluted concentrate), add the basil, cinnamon and cloves, and let everything simmer for 10–15 minutes.
- 6
Cook the pasta in plenty of salted water and drain when al dente.
- 7
Toss the pasta in the spiced anchovy sauce until beautifully coated.
- 8
Serve with a generous scatter of toasted breadcrumbs.
💡 Tips and Variations
If you enjoy deeper, more aromatic flavours, feel free to add an extra pinch of cinnamon or tear in an additional handful of basil just before serving. A traditional Sicilian variation uses strattu — a sun-concentrated tomato paste — which gives the sauce a richer body and an earthy sweetness.
📦 Storage
- • Store leftover pasta in the fridge for up to 1 day.
- • Reheat in a pan with a little olive oil before serving.
- • Toasted breadcrumbs will keep for up to a week in an airtight jar.
- • Avoid freezing the pasta once dressed with the sauce.
🍷 Pairing
A lively young Nero d’Avola pairs beautifully with this dish, enhancing the warm spices and deep anchovy flavour.
Now that you’ve discovered this humble yet enchanting slice of Palermo’s culinary past, all that remains is to bring it to your own table. Prepare it, savour it, and let each bite carry you gently back through Sicilian history. Buon appetito!
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