Sicilian Pasta with Breadcrumbs (25 Minutes)

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Sicilian pasta with breadcrumbs, or Pasta Ca’ Muddica, is a traditional Sicilian dish that is both humble and full of flavor. This dish is a testament to the ingenuity of Sicilian cuisine, turning simple ingredients into a delicious meal.

It features pasta coated in a mixture of toasted breadcrumbs, often flavored with garlic, anchovies, and herbs.

This dish is not only easy to prepare but also offers a delightful texture contrast between the soft pasta and the crispy breadcrumbs. It’s a perfect choice for a quick weeknight dinner or for anyone seeking to enjoy the simple pleasures of Italian cooking.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz pasta (such as spaghetti or bucatini)
  • 1/2 cup olive oil, divided
  • 4 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 2 anchovy fillets, minced (optional)
  • 1/4 cup fresh parsley, chopped
  • Salt and red pepper flakes to taste
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Cook Pasta (10 minutes): Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving some pasta water.
  2. Toast Breadcrumbs (5 minutes): In a skillet, heat half of the olive oil over medium heat. Add the breadcrumbs and toast them, stirring constantly, until golden and crispy. Transfer to a bowl and set aside.
  3. Sauté Garlic and Anchovies (3 minutes): In the same skillet, heat the remaining olive oil. Add minced garlic and anchovy fillets (if using). Sauté until the garlic is fragrant and the anchovies have melted into the oil.
  4. Combine Pasta with Breadcrumbs (2 minutes): Add the cooked pasta to the skillet with the garlic and anchovy oil. Toss to coat the pasta evenly. Sprinkle the toasted breadcrumbs and chopped parsley over the pasta. Toss again to combine, adding a splash of reserved pasta water if needed to moisten.
  5. Season and Serve (2 minutes): Season with salt and red pepper flakes to taste. Serve hot, optionally topped with grated Parmesan cheese.

Notes

The key to a perfect Pasta Ca’ Muddica is in the breadcrumbs. They should be toasted to a golden brown, offering a crunchy contrast to the tender pasta.

The anchovies add a depth of umami flavor, but they can be omitted for a vegetarian version. This dish is best served immediately after preparation to enjoy the crispness of the breadcrumbs.

It’s a simple yet satisfying meal that highlights the beauty of using basic ingredients to create something delicious!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 20g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 5mg

Pair this with...

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

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