Pasta c’a Muddica Atturrata


Coming straight from Italy, this crunchy and
salty pasta will surprise and delight you



I was happy to add this simple yet tasty Italian pasta dish to my “5 Spaghetti Dinners from Around the World.” Pasta c’a muddica atturrata is a spaghetti dish seasoned with olive oil, garlic, and salted anchovies. It’s pretty classic, but the addition of roasted breadcrumbs brings this pasta to the next level. 

This recipe is from Carlo, who is from Palermo, Italy. A fundamentalist at heart, Carlo believes pasta should be prepared and eaten according to Italian tradition. He loves to see pasta around the world, but he much prefers classics such as pasta c’a muddica atturrata. This Sicilian dish is more common in the Palermo area, not Western Sicily. And Carlo says there’s no similar pasta dish in Italian tradition, so pasta c’a muddica atturrata is very special to him.  

I initially chose this dish to make because I am not a huge anchovy fan, but I’ve been trying to change this. In addition, the idea of breadcrumbs on pasta is new to me, and it sounded adventurous! As I prepped and cooked this meal, I recognized both classic and innovative aspects in it. 

Pasta c’a muddica atturrata was simple to prepare and classically tasty. The garlic and anchovies add savory, salty flavors to the dish that are always welcome in my home. What I loved most about this dish is how every ingredient is purposeful; I tasted and appreciated every single one. This is definitely a great dish for a pasta-loving household that wants to change it up every now and then. 

While I love interpretation in food, I understand and respect the need for authenticity when it comes to traditional dishes. Pasta c’a muddica atturrata possesses the flavor of Sicilian tradition, and I’m so happy Carlo chose to share this pasta with us.

Watch the Video

Pasta c’a Muddica Atturrata


  • 400 g spaghetti
  • 150 g breadcrumbs
  • 4 anchovy fillets
  • 2 cloves garlic
  • olive oil


  • Cook spaghetti according to package instructions. Reserve about a cup of pasta water for later.
  • Bake the breadcrumb in abundant olive oil till golden brown.
  • Fry two cloves of unpeeled roughly crushed garlic in oil.
  • Add the anchovies and stir till they dissolve.
  • Remove the garlic and add the boiled pasta. Stir.
  • Add some of reserved pasta water if too dry.
  • Serve with the breadcrumb on top.
Course: Dinner


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