Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta alla Paolina: A Timeless Taste from Palermo’s Heart
A simple, fragrant Sicilian first course, featuring salty anchovies and warming spices — a true emblem of Palermo’s humble, home-cooked fare.
📖 What is it
A simple, fragrant Sicilian first course, featuring salty anchovies and warming spices — a true emblem of Palermo’s humble, home-cooked fare.
🛒 Ingredients
- ✓ 320g pasta of your choice
- ✓ 10 salted anchovies
- ✓ 2 garlic cloves
- ✓ Fresh basil
- ✓ Tomato passata or tomato purée
- ✓ 1 teaspoon ground cinnamon
- ✓ 2 ground cloves
- ✓ Breadcrumbs
- ✓ Trapani sea salt
- ✓ Extra virgin olive oil
📊 Nutritional Information
If you’re after a dish steeped in history and bursting with distinctive aromas, Pasta alla Paolina will charm you with its straightforward elegance and those spiced notes that tell tales of old Palermo. Born out of monastery kitchens, this humble pasta has become a beloved symbol of Sicilian home cooking.
👨🍳 Preparation
- 1
Toast the breadcrumbs gently in a small pan with a drizzle of olive oil, stirring over a low heat until golden; then tip them into a bowl to cool, stopping the cooking.
- 2
Rinse the anchovies thoroughly under running water to remove the salt, then carefully remove the bones and skins, patting them dry.
- 3
Warm the olive oil in a large frying pan with the garlic cloves, allowing the oil to infuse with garlic flavour.
- 4
Add the anchovies and let them melt gently into a creamy sauce.
- 5
Stir in the tomato passata (or diluted purée), basil, cinnamon, and cloves; let everything simmer for 10 to 15 minutes.
- 6
Cook the pasta in plenty of salted boiling water until just al dente, then drain.
- 7
Toss the pasta through the spiced sauce until well coated.
- 8
Serve with a generous dusting of the toasted breadcrumbs on top.
💡 Tips and Variations
- •
For a richer, more exclusive twist, try using a few anchovies from Sciacca, renowned for their exceptional flavour. If you want to get a bit technical, a copper pan is perfect — its excellent heat conduction ensures your sauce cooks evenly.
- •
Anchovies are the soul of this dish, but to make it vegetarian, swap them for a green olive pâté to keep that robust, punchy character.
- •
And never underestimate the magic of a quick sprinkle of freshly chopped chilli — it can be the secret spark that enlivens the whole plate.
📦 Storage
- • To keep all the flavours in harmony, store your Pasta alla Paolina in an airtight container in the fridge and enjoy within 24 hours.
- • When ready to eat, gently reheat it in a pan with a splash of extra virgin olive oil to bring it back to life.
- • The golden toasted breadcrumbs will stay wonderfully crisp for several days if kept in a sealed container, away from moisture and heat.
🍷 Pairing
Your Pasta alla Paolina will sing when paired with a wine that highlights its rich flavours. A Cerasuolo di Vittoria, elegant and fruity, beautifully complements the spices and intensity of the dish.
Alternatively, a fresh, zesty Grillo makes a lovely Sicilian pairing. Venturing beyond the island, a Tuscan Vermentino or Campanian Fiano offers delightful balance and lingering aroma.
This is a dish that really brings a touch of Sicilian heritage into your kitchen — simple yet deeply comforting, with flavours that stay with you. I do hope you’ll give Pasta alla Paolina a go; it’s one of those recipes that tastes even better shared. So, rustle it up for your next family meal or dinner with friends and watch as everyone falls for its quietly captivating charm. Buon appetito!
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