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Spaghetti with Anchovies, Pine Nuts and Raisins
This pasta dish features the classic Sicilian flavor combination of savory, sweet and sour. Our version was inspired by a recipe from Vecchia Trattoria da Totò run by Guiseppe and Piera di Noto in Palermo. Toasted breadcrumbs, sprinkled on just before serving, provide pleasant crispness. We preferred fluffy panko breadcrumbs over regular powder-fine breadcrumbs, but crushing or chopping the panko before toasting ensured better blending with the pasta. Crush the panko in a zip-close plastic bag with a meat pounder or rolling pin, or simply chop it with a chef's knife on a cutting board.
4
Servings
Tip
Don't overcook the pasta after adding it to the sauce. The noodles should be al dente and slippery, not fully tender and dry. If needed, loosen them by tossing with additional reserved pasta water.
30 minutes
Ingredients
-
12
ounces spaghetti
-
Kosher salt and ground black pepper
Directions
-
01In a large pot, bring 4 quarts water to a boil. Add the spaghetti and 1 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups of the cooking water, then drain the pasta.
Reviews
March 13, 2026
Easy to Eat
This was one of those easy to eat pasta recipes. Just used a 2 oz can of anchovies. Would up the raisens - couldn't taste them at all.
October 28, 2023
Whoops
This recipe was wonderful and surprisingly delicious. Surprising since we used sardines instead of anchovies by accident. The combination of the flavor, sweetness of the raisins and the crunch of the panko was delightful bite after bite. We used Pastene Regine 10 (spaghetti with a hole down the length). It was obviously thicker but perhaps more interesting when served to guests). We first thought we’d have to try again with anchovies but why mess with a clear success.
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great recipe