Spaghetti “turturati” with garlic, oil and chilli pepper: the Sicilian variant is a real wonder

A great classic but with a sensational variant: have you ever tried spaghetti with garlic, oil and chilli ‘atturrati’? The Sicilian recipe.

It doesn’t take much to bring a dish to the table that makes everyone smile. Certainly, spaghetti with garlic, oil and chilli pepper are among those undisputed delicacies that immediately brighten our mood. It is one of the simplest and quickest dishes to prepare; of Campania origins, this has literally toured the world, as well as our peninsula, and has seen variations after variations proposed that have won over everyone.

Among these, the Sicilian recipe for spaghetti with garlic, oil and chilli pepper; Sicily is full of goodness and traditional recipes. With just a few ingredients added to a simple dish like this, it instantly gives that ‘quid‘plus capable of making us lick our chops. How are they prepared? Let’s see the full recipe.

Spaghetti with garlic, oil and chili pepper ‘atturrati’, the Sicilian recipe

“Atturràri” – term coming from the Sicilian vocabulary and meaning “toast” or toast/crisp. From this term we understand the consistency that we want to give to a simple but delicious first course like these spaghetti with garlic, oil and chilli pepper: adding toasted breadcrumbs will make the result even tastier.

But that’s not all because it is accompanied by crunchy breadcrumbs adding a secret ingredient. For an even stronger taste, which aims to enhance the goodness of simple flavours. Let’s discover the complete recipe.

Ingredients

• 300g of Spaghetti
• 1 clove of garlic
• Oil to taste
• 1 chilli pepper
• 3 Anchovies in oil
• Parsley to taste
• 120g of breadcrumbs

Preparation

1. In a pot we add the water for cooking the pasta and, while we wait for it to reach boiling temperature, we dedicate ourselves to preparing the sauce;
2. In a non-stick pan, add a drizzle ofoil which we heat first, and then add the breadcrumbs crumbled. We wait for it to become crunchy, it will take about 7-8 minutes, stirring it from time to time so as not to let it burn;
3. In the meantime, in another pan, brown a clove ofgarlic finely chopped, together withoilto the chili and at anchovies(our secret ingredient). Let the fillets melt completely;
4. Let’s cook it pasta which we then drain al dente directly into the pan with the seasoning. Add a ladle of cooking water to mix and mix to best distribute the seasoning. Lastly, let’s combine the breadcrumbs which we will have left to toast previously and a shower of parsley finely chopped.

Et voilà, our first course is ready to be brought to the table: all that remains is to let ourselves be won over by this incredible goodness!