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Homemade Pappardelle with Sicilian Anchovy & Breadcrumb Sauce

Homemade pappardelle with Sicilian-style tomato, anchovy and breadcrumb sauce.

This is homemade pappardelle pasta made from nothing but fine semolina flour and water. The pasta is dressed with a very simple Sicilian-style sauce made of roasted garlic and tomatoes mixed together with very good olive oil and anchovies. It’s topped at the end with a combination of toasted breadcrumbs and a few sprinkles of dried chilli flakes.

Scale

Ingredients

Pasta

400 grams of fine ground semolina dough

180ml warm water

Sauce

40 cherry tomatoes or equivalent volume other size tomatoes

10 cloves of garlic

610 anchovy filets

Around 5 tablespoons of good olive oil

1/2 cup breadcrumbs

1 teaspoon dried chilli flakes

1 teaspoon dried oregano

Salt to taste

Hard cheese to serve (optional)

Instructions

Preheat the oven to 200 C / 400 F.

Mix the pasta dough: Mix the dough until incorporated and turn out onto a floured surface. Roll out with a rolling pin and fold together until the dough is fully hydrated then set it aside to rest.

Add the tomatoes and garlic to an oven safe dish, sprinkle with olive oil and salt. Bake in the heated oven for 25 – 30 minutes until tomatoes burst and garlic softens.

Roll out the pasta. While the tomatoes and garlic are roasting, roll out the pasta to 3mm thickness, dust liberally with flour, roll into a carpet and cut into 2.5 cm / 1 inch strips. Shake the strips loose and pile together, dusting with flour if they are sticking together. Set aside until ready to cook.

Toss the breadcrumbs in a skillet with olive oil, chilli flakes, dried oregano, a sprinkle of salt and any additions you want to use like crushed nuts or seeds. Keep an eye so they don’t burn and remove from heat as soon as they are toasted.

Put water to boil for the pasta. Once you have a rolling boil, drop the noodles in making sure to separate them with your fingers as you do. Use a wooden spoon to stir gently and make sure they aren’t sticking. Cook for about 3-4 minutes or until fork tender. Drain and cover with olive oil, reserving a 1/4 cup of the pasta water.

Once the tomatoes and garlic are ready, mash together a spoonful of the tomatoes, 10 cloves of garlic, and the anchovies adding the pasta water and a few spoons of olive oil a little at a time until a sauce forms.

Toss the pasta in the sauce, then sprinkle in the breadcrumbs adding any fresh herbs and cheese just before serving.

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