Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Anchovy Ragù: A Taste of Authentic Sicilian Flavours
Learn how to make Pasta with Anchovy Ragù, a delightful Sicilian classic bursting with genuine Mediterranean flavours.
📖 What is it
Learn how to make Pasta with Anchovy Ragù, a delightful Sicilian classic bursting with genuine Mediterranean flavours.
🛒 Ingredients
- ✓ 500g pasta
- ✓ 500g deboned anchovies
- ✓ Half a onion
- ✓ One clove of garlic
- ✓ One celery stalk
- ✓ Two carrots
- ✓ A small bunch of parsley
- ✓ 500g peeled tomatoes
- ✓ Half a glass of white wine
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Dive into the true essence of Sicily with this anchovy ragù pasta, a dish that honours the sea and the simplicity of local ingredients. The rich, briny taste of fresh anchovies blends beautifully with the sweetness of ripe tomatoes, evoking warm summer days and the island’s seafaring traditions. Cooking this recipe brings a slice of the Mediterranean straight to your table, perfect for sharing with loved ones over a hearty, wholesome meal.
👨🍳 Preparation
- 1
Finely chop the onion, garlic, celery, carrots and parsley.
- 2
Gently sauté the vegetables in a pan with extra virgin olive oil until soft.
- 3
Add the anchovies and deglaze with the white wine.
- 4
Stir in the peeled tomatoes and let the sauce simmer gently for about 30 minutes.
- 5
Meanwhile, cook the pasta in plenty of salted boiling water.
- 6
Drain the pasta when al dente and toss it through the anchovy ragù.
- 7
Give everything a good mix and serve piping hot, finished with a sprinkle of freshly ground black pepper.
💡 Tips and Variations
- •
For a little kick, toss in some fresh or dried chilli while cooking the ragù to bring out the dish’s character.
- •
If you enjoy a sweet and savoury contrast, try adding some soaked raisins to the sauce for a softer, more rounded flavour.
- •
Cooking the ragù in a terracotta pot helps maintain an even temperature and enhances the aromas beautifully.
- •
This recipe’s star ingredient is oily fish, packed with flavour and essential nutrients.
- •
For a vegetarian twist, swap the anchovies for sautéed fresh mushrooms to keep the ragù rich and satisfying without animal products.
- •
A quick how-to: 1) Choose the freshest anchovies and clean them thoroughly; 2) Make a light soffritto with garlic and extra virgin olive oil; 3) Add the tomatoes and let them cook slowly; 4) Add the anchovies towards the end to preserve their delicate flavour.
- •
To boost the umami, stir in a teaspoon of anchovy paste or a pinch of kombu seaweed while the sauce simmers.
- •
For a vegan version, replace the anchovies with a mix of seaweed and shiitake mushrooms, lending a salty, marine note without animal ingredients.
- •
The secret to this dish lies in the slow, gentle cooking that allows the flavours to meld while keeping the ingredients fresh and vibrant.
📦 Storage
- • Store the ragù in an airtight container in the fridge and enjoy within 48 hours to keep the flavours fresh.
- • For longer storage, portion the ragù and freeze it — it will keep well for up to a month.
- • When reheating, warm the ragù gently in a pan over a low heat, stirring occasionally to prevent sticking or losing texture.
🍷 Pairing
To accompany this anchovy ragù pasta, opt for a Sicilian white wine like Grillo, known for its crispness and citrus notes that balance the dish’s savouriness. Alternatively, Catarratto offers a softer, floral profile that beautifully complements the marine flavours. If you fancy venturing beyond Sicily, a Ligurian Vermentino or a Friulian Sauvignon Blanc are excellent choices thanks to their lively acidity and freshness.
Making pasta with anchovy ragù is like inviting a little piece of Sicilian heritage into your kitchen — a dish rich in history and bursting with authentic flavours. I warmly encourage you to give this recipe a go, share it with your nearest and dearest, and spread the unique taste of this beautiful corner of the Mediterranean with every mouthful.
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