Pasta Ca Muddica

Pasta ca Muddica (Spaghetti with Bread Crumbs)

By the Sicilian Giuseppe Taibi, organic olive oil producer.

Enjoy this recipe on our tour of Sicily or try it at home as a delicious expression of the simplicity of Mediterranean cuisine!


Ingredients for 4 people:

  • 454 gr (1 lb) spaghetti or linguine (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and slowly drying… for a superior texture and sauce pairing!)
  • 1 gallon water
  • 1.5 Tbsp salt
  • 2 Tbsp chopped up parsley
  • 2 slices of dried bread  
  • 2 garlic cloves
  • 6 Tbsp EVOO (we used the Olio Taibi Biancolilla single variety from Agrigento, Sicily)
  • 12 anchovies fillets (best stored in olive oil)
  • 1 fresh chili pepper (or dried and crushed)



  • Peel and crush the garlic and cook it in a pan with 3 Tbsp of EVOO until light brown
  • Remove the garlic, add the anchovies fillets and cook at medium/low heat until melted, then add chili pepper and finally parsley. Stir to combine and set aside
  • Put dried bread (if using fresh, just toast it first for a few minutes) in a food processor and coarsely grind it to make bread crumbs
  • In a pan over medium heat, sauté the bread crumbs with 3 Tbsp EVOO until they become crunchy. Set aside
  • Bring water to a boil adding salt (the water should taste slightly salty. If not, add salt)
  • Cook the pasta for 2 minute less than is suggested on the package. Taste the pasta before draining it to confirm "al dente" (save a few Tbsp of water)
  • Sauté the drained pasta with the melted anchovies, garlic flavor and EVOO and let all the ingredients combine smoothly
  • Adjust to your taste and, if too dry, add more EVOO and/or some hot water from the drained pasta 
  • When pasta is ready add 3/4 of the breadcrumbs and sauté for a few seconds
  • Serve in individual plates sprinkling the remaining toasted bread crumbs on top 


Buon appetito!



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