Pasta c’anciova

Ingredienti per 2 people
Preparation time: 35 minutes
Difficulty: Easy


  • Delicius Anchovies from Sicily, 6/8 fillets;
  • Paccheri pasta, 150 g;
  • White onion, ½;
  • Butter, 40/50 g;
  • Orange zest, ½;
  • Tomato paste, 100 g;
  • Raisins, 20 g;
  • Pine nuts, 20 g;
  • Bread, 2 slices;
  • Salt;
  • Pepper.


  • Soak the raisins in warm water so that they rehydrate.
  • Chop 4 anchovies very finely.
  • Flavor the butter, already soft, with the orange zest and chopped anchovies and put the rest of the butter in the refrigerator to cool before being spread on croutons.
  • In a pan, sauté the onion, finely chopped, with half of the prepared butter.
  • Add the tomato paste and two ladles of hot water and stir.
  • Cook the paccheri pasta directly in the pan with the sauce adding one ladle of hot water at a time as if it were a risotto.
  • Toast the bread slices in the pan for a couple of minutes.
  • Add raisins and pine nuts adjusting salt and pepper if necessary.
  • Let it cook for about ten minutes so that the sauce thickens.
  • Serve the paccheri c’anciova together with the two croutons spread with the rest of the flavored butter, which will accompany the dish and create a pleasant play of temperatures, between hot pasta and cold butter, and different textures.