Gluten-Free Sicilian Pasta with Anchovies
A simple pasta dish, gluten-free Sicilian pasta with anchovies is easy to make and is one of my favorite pasta dishes from my childhood.
When your mother is from Sicily, this is one of the dishes you’re sure to find on your dinner table. I still love this pasta dish, it brings me back to my childhood. My kids are even fond of it, so hopefully my mother’s recipe will continue on with them. I love to make this dish, especially during Lent, when I’m looking for something different to eat than the regular non-meat rotations.
Why You'll Love This Recipe
- Requires a few ingredients
- Perfect for Lent
- Can be made gluten-free
Ingredients
Pasta – Use long pasta here such as spaghetti or linguine. Gluten-free pasta works well in this recipe if needed.
Anchovies – You can use anchovies found in a jar, tin, or anchovy paste.
Breadcrumbs – Regular plain or Italian style breadcrumbs. You can use gluten-free breadcrumbs if needed. Or day old bread that you process in a food processor.
Onion – One yellow onion sliced
Olive Oil – Use a light olive oil
Red Pepper Flakes (Optional) – If you like a little heat you can add a pinch or two.
The Anchovies
Anchovies can be purchased in a flat tin can, jar, or in a paste form which comes in a tube. I like to use the anchovies in a tube because it’s already smooth and blended. However, if you can’t find that the others work just as well, we used the ones that come in a tin when I was growing up.Â
How To Make Sicilian Pasta With Anchovies
- In a large skillet on medium low heat, add the breadcrumbs and toast until lightly browned. Keep a close eye on them so they don’t burn. Set aside.
- Bring a large pot of salted water to boil and add the pasta. Boil the pasta until just a few minutes shy of the cook time indicated on the box.
- Add oil to the large skillet and add the sliced onion, fry until the onions begin to soften approximately 5 minutes.
- Once the onions begin to soften add the anchovies, stirring and mashing if using the filets until they begin to melt into the onions and olive oil.
- Add one or two pinches of red pepper flakes if using.
- Once the onions are soft and the anchovies are melted slowly add approximately 3/4-1 cup of pasta water to form a nice sauce.
- Reserve an additional cup of pasta water.
- Add the drained pasta to the onion/anchovy mixture and stir until combined.
- Top with the toasted breadcrumbs. Pasta will be on the dry side. You can add an additional bit of pasta water if needed.
Recipe Tips
- If you are using anchovies from a jar or tin, use the oil from the anchovies to fry the onions for a flavor boost.
- Bring a little bit of the pasta water to the table to add to your pasta if needed.
Gluten-Free Sicilian Pasta with Anchovies
Materials
- 12 oz Spaghetti use long pasta, like spaghetti, linguine, fettucine etc.
- 3-4 tbsp Olive Oil plus more as needed
- 1 Large yellow onion thinly sliced
- 1/4 cup Breadcrumbs if using fresh bread increase to 3/4 cups
- 1 (2 oz) Tin of anchovy fillets OR 1 1/2 tubes of anchovy paste (1.6 oz)
- Red Pepper Flakes Optional
Instructions
- Bring a large pot of salted water to boil and cook pasta a few minutes shy of the directions on the box. They will finish cooking in the anchovy/onion mixture.
- In a large frying pan toast the breadcrumbs, stirring occasionally and watching carefully so they don't burn. Remove them from the heat and set aside.
- Using the same frying pan, add olive oil (you can use the oil from the anchovy tin) , and once the oil starts to shimmer add the sliced onion's and soften a bit approximately 5 minutes.
- Once the onions start to soften add the anchovies, using a wooden spoon to mash them. As they heat up they will become soft and liquify a bit.
- Add the red pepper flakes if using.
- Continue to cook until the onions are soft and very tender and the anchovies are blended in almost like a paste.
- Slowly add some pasta water, approximately 3/4 - 1 cup to the onion and anchovy mixture until a nice sauce forms.
- Once pasta is ready reserve one cup of the pasta water before draining. Add the pasta to the frying pan with anchovy/onion mixture. Mix everything together adding some additional pasta water if needed. The pasta should be more on the dry side, so you will not need all the water. Toss and taste, if needed add a bit of salt.
- Sprinkle the pasta with the toasted breadcrumbs.
Notes
Nutrition
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