Many of the ingredients may at first glance not look very Italian, but in Sicily the cuisine is slightly different to most other areas of Italy. Due to Sicily’s close proximity with North Africa and its ancient connections with the spice trade, many spice merchants used Sicily as a stop off point on their voyages and brought with them, or traded, many ingredients to Sicily.
3 anchovy fillets
1 garlic clove, fine chopped
1 red chilli, sliced into thin strips
175ml white wine
20g pine nuts
150g penne pasta
Flat-leaf parsley, chopped
Bring a large pan of water to boil for your pasta.
Meanwhile, heat your olive oil in a pan over a medium heat. Add the garlic, anchovy fillets, sultanas, chilli, pine nuts and capers and cook gently for 3-4 minutes until the anchovies have broken down.
Add the wine and a couple of spoons of water from the pasta pan, then remove from the heat.
Once your water is boiling add some salt and cook your pasta to al dente.
While the pasta is cooking, cook the breadcrumbs in a clean dry pan.
Once cooked add the pasta to the sultanas, pine nut, caper, anchovy and chilli mixture then turn on the heat again and stir together well and warmed back through. Add the parsley and breadcrumbs and toss well.
Spoon the pasta into a bowl and sprinkle with grated Pecorino.