Pasta alla siracusana
by Chef Concetto Rubbera – APCI Sicily Delegation | Enter the site and find out all the recipes
Ingredients
- 320 gr. - Bronze-drawn bucatini pasta
- 1 - Medium golden onion
- 1 - Medium red onion
- 1/2 - Clove of garlic
- 8 - First-choice anchovy fillets in oil
- 150 gr. - Dried tomatoes
- 1 tsp. - Tomato paste
- 30 gr. - Pine nuts
- q.s. - Salt
- 100 gr. - Coarse breadcrumbs
- 30 gr. - Aged pecorino cheese or caciocavallo
- Q.s. - Fresh parsley
- Q.s. - Olitalia Sicilia PGI Extra Virgin Olive Oil
- Q.s. - Chilli pepper to taste
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