Recipe

Palermo Pasta Recipe

	Entirelyitaly / All my dishes 2 years, 2 months ago I love to bring the special delights of Sicily to people who appreciate new and interesting cuisines. Buon appetito! Sicilian Pavilion / EntirelyItaly.com TM Prep:10m Cook:50m Servings:4	Entirelyita
	exotic tangy inexpensive

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Ingredients

Pasta Palermo

1/4 cup plain breadcrumbs

1/4 cup grated parmesan cheese

1 tablespoon butter plus 1 teaspoon Sicilian olive oil

½ cup pignoli nuts

2 tablespoons Sicilian olive oil

1 jar Sicilian anchovies and sun-dried tomatoes

1 cup black oil-cured or kalamata olives,

pitted and coarsely chopped

Sicilian Penne

Directions

Combine bread crumbs and cheese.

In small saute pan, heat 1 tablespoon butter and one teaspoon

Sicilian olive oil until hot but not smoking.

Add breadcrumb-cheese mixture and saute over medium heat

until golden brown. Set aside.

Cook Sicilian Penne pasta in plenty of salted water until al dente, approximately eight minutes.

While pasta is cooking, heat 2 tablespoons of Sicilian olive oil in a large sauce pan until hot but not smoking.

Add pignoli nuts and cook over medium heat until golden brown, 2 - 3 minutes. (Watch the nuts carefully as they burn easily.) Remove the pignoli nuts with a slotted spoon and drain on paper towels.

Into the hot oil remaining in the pan, empty the jar of Sicilian anchovies and sun-dried tomatoes, including the oil. Saute, stirring

gently, until anchovies start to disintegrate and are heated through. Lower heat.

Add 2 - 3 tablespoons of pasta water if more liquid is needed. (The starch in the pasta water will make the sauce thicker and smoother.)

Simmer over low heat until the pasta is done.

Drain pasta and add to the anchovy saucepan. Stir to coat.

Stir in pignoli nuts and olives. Transfer pasta into individual bowls and sprinkle with toasted breadcrumbs.

Serve with garlic bread and salad balsamico.

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Comments

jfromv 1 year, 11 months ago said:
Really like the ingedients - going to give this a try. My entire family background is Sicilian so whenever I find a new dish or wine that has Sicilian origins - I'm in!

Thanks,

joe

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