Tortiglioni with sun-dried tomatoes, anchovies, pine nuts and muddica atturrata
Published on 6 February 2024
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Simple but flavourful, finished with Sicilian muddica atturrata, toasted breadcrumbs. Sicilian bread would be used; without it, I toasted breadcrumbs with pine nuts and extra virgin olive oil. Traditional in humble southern cooking as a Parmesan substitute, it adds a lovely flavour and has been rediscovered in gourmet cuisine. Truly simple: with one arm immobilised, I made it using only my left hand. That is a desire to cook! 😂😂😂
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Ingredients
INGREDIENTS FOR 2 PEOPLE
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Method
Introductory photographs from the original
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- Step 1 of 9
I toast pine nuts in a small pan.
- Step 2 of 9
I chop tomatoes, anchovies and garlic.
- Step 3 of 9
I chop finely with a knife.
- Step 4 of 9
I heat 3/4 tablespoons of oil in a large pan, add the chopped mixture and a chilli piece, fry, switch off and set aside.
- Step 5 of 9
In a small pan, I put a few tablespoons of oil, breadcrumbs, chopped toasted pine nuts and oregano.
- Step 6 of 9
I gently toast until golden. Watch carefully: burning happens quickly and cannot be rescued.
- Step 7 of 9
I cook pasta in salted water, drain into the tomato pan and toss with a little pasta water.
- Step 8 of 9
Finally, I add muddica atturrata.
- Step 9 of 9
I toss well, drizzle with oil and serve.
Original source: https://incucinaconlilly.com/2024/02/06/tortiglioni-con-pomodorini-essicati-acciughe-pinolie-muddica-atturrata/