Palermo Pasta Recipe

How to make it

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• 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.