Pasta Turiddu

By John, 11 May, 2022
Region
Italy
Description

"Pasta alla Turiddu"This feisty pasta dish is named for the fiery protagonist of Cavalleria Rusticana, an opera by Pietro Mascagni (who scored this timeless hit in a competition as a young man, and then never had another hit).

Like his brilliant little opera, this dish served a place in your permanent repertoire! Bravo!

Yield
4 Servings
Preparation time
5 minutes
Cooking time
15 minutes
Total time
20 minutes
Ingredients
1⁄8 c Olive oil
1⁄3 c Bread Crumbs
1⁄8 c Parsley, Flat-Leaf (chopped)
1 lb Long Dried Pasta (I like fusilli for this, it's a little crazy ;-))
2 T Olive oil
1 clv Garlic (crushed)
2 Dried Chili Pepper (more or less to taste, but it's supposed to be fiery)
4 Anchovies (rinsed)
4 t Capers (rinsed)
8 Green Olives
8 Cherry Tomatoes (halved)
1⁄4 c Chopped Parsley
Instructions
  1. The first three ingredients make the "atturrata" crumb topping: Heat the oil in a skillet, and when hot stir the breadcrumbs in. Stir until toasty, then stir in the parsley and remove from the heat.
  2. Put the pasta on to boil.
  3. In a larger skillet on moderate heat, heat the oil and saute the garlic and the chili peppers until they are toasted, then remove them.
  4. Mash the anchovies into the seasoned oil until they dissolve.
  5. If you forgot to rinse the capers, do that now or the dish will be too salty. Add the capers, olives, and the cherry tomato halves with their juice, and the parsley. If it needs a little water, steal it from the pasta. Reduce heat and simmer until the pasta is done.
  6. When the pasta is ready, drain it and put it in a large bowl. Add the sauce and toss well. 
  7. Transfer to a serving dish and top with the "atturrata" crumbs. Serve hot.