This feisty Sicilian (is that redundant?) recipe was inspired by the feisty protagonist in the classic opera Cavalleria Rusticana. Here I made it with the corkscrew pasta fusilli because it seemed to fit the theme, and because the long pasta works well with this chunky sauce.
2 T Olive oil
1 clv Garlic (crushed)
2 oz Anchovies (rinsed)
4 t Capers (rinsed)
4 Black Olives (pitted and sliced)
14 oz Cherry Tomatoes
1⁄2 t Oregano, Fresh
16 oz Spaghetti (or other long pasta)
2 T Fresh Parsley (chopped, divided)
5 oz Bread Crumbs
1⁄8 c Extra-Virgin Olive Oil
- Put on the pasta pot full of salted water to boil.
- In a saucepan, heat the olive oil to a shimmer. Add the garlic and stir to brown it, then remove it. Add the anchovies and crush them with a wooden spoon, stirring until they dissolve.
- Start the pasta.
- Add the capers, olives, tomatoes, and oregano. Simmer over low heat while the pasta cooks.
- When the pasta is ready, drain it and toss it well with the sauce.
- In a small pan, toast the crumbs over moderate heat. When they are toasty, stir in the olive oil. When it's hot, add half of the parsley and set aside. This is the "atturrata" crumb mixture.
- Transfer to a pasta platter and top with the other half of the parsley, then with the atturrata crumbs. Serve hot.