Sicilian Cavatappi with Breadcrumbs and Anchovies

This is pasta povera at its best. Toasted breadcrumbs stand in for cheese, anchovies melt into the oil to create a sauce, and a bit of tomato ties it together. It’s the kind of dish Sicilian fishermen threw together with pantry staples, and it still works because the technique is smart. A simple dish was then turned glamour thanks to the talented Sicilian chefs, able to combine tradition and fantasy and turn it into contemporary cuisine.

The breadcrumbs get crunchy in the pan, then some go into the sauce to thicken it while the rest stay separate for topping. The anchovies dissolve completely, leaving behind salt and umami without any fishiness. This is how you make a handful of ingredients taste like more than the sum of their parts.

An eco-friendly recipe, low environmental impact (anchovies, like other Mediterranean small fish are easily reproducible) with the taste and authenticity of the typical Mediterranean diet. When in season, the recipe can be enriched with wild fennel.

How to Make Sicilian Cavatappi with Breadcrumbs and Anchovies

Toast the Breadcrumbs

Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, for 5-7 minutes until golden brown and crispy. Season with a pinch of salt. Transfer half the breadcrumbs to a bowl and set aside for topping.

Make the Sauce Base

Add 3 more tablespoons of olive oil to the skillet with the remaining breadcrumbs. Add the garlic and cook for 1 minute until fragrant. Add the anchovies and red pepper flakes and cook, stirring and mashing the anchovies with a wooden spoon, until they dissolve into the oil, about 2-3 minutes. Stir the tomato paste into the pan and let it cook for a minute or two to deepen in color and lose its raw taste. At this point, the sauce base will be rather thick.

Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until 1 minute shy of al dente according to package directions. Reserve 2 cups of pasta water before draining.

Combine Everything

Add the drained pasta to the skillet with the sauce. Toss over medium heat for 1-2 minutes, adding splashes of extra pasta water as needed to create a silky sauce that coats the pasta. The breadcrumbs in the sauce will absorb liquid, so keep adding water until you have a creamy, flowing consistency.

Remove from heat. Add the Pecorino and remaining 2 tablespoons of olive oil and toss until the cheese melts into the sauce. Stir in the parsley. Add more pasta water if needed to loosen the sauce.

Serve

Divide the pasta among bowls. Top each serving with a generous amount of the reserved toasted breadcrumbs and freshly ground black pepper. Pass extra Pecorino at the table.

Recipe Notes:

Breadcrumb Type: Make fresh breadcrumbs from day-old Italian or sourdough bread. Pulse torn pieces in a food processor until coarse. Avoid fine store-bought breadcrumbs, which turn pasty.

Anchovy Quality: Use good oil-packed anchovies. They should dissolve completely and add depth, not fishiness. Start with 8 fillets and add more if you want stronger flavor.

Pasta Shape: Cavatappi’s ridges and curves catch the sauce perfectly. Bucatini, perciatelli, or spaghetti also work well.

Pasta Water is Key: The starchy water helps emulsify the oil into a creamy sauce and prevents the breadcrumbs from drying out. Reserve extra and don’t be shy about adding it.

Garlic: Slice it thin so it softens into the sauce. Minced garlic can burn too easily.

Make it Richer: Some versions add a handful of toasted pine nuts or golden raisins for texture and sweetness.

Traditional Note: In Sicily, this dish (pasta con la mollica) was created as a meat-free option where toasted breadcrumbs replace expensive cheese. Feel free to skip the Pecorino for a more authentic version.

Storage: Leftovers keep for 2 days, but the breadcrumbs will soften. Reheat gently with a splash of water and top with fresh toasted breadcrumbs.

Consistency Matters: The sauce should be loose and coat the pasta, not dry and clumpy. If it thickens too much while tossing, add more pasta water until it flows easily.