| No images? Click here  Sicilian Pasta With Anchovies and Toasted Breadcrumbs The sea, the sun, and the interplay of salty, sweet, and sour. This is the tongue-twisting list of things that come to mind when we think of Sicily and its cuisine. And all of these qualities are at play in pasta c'anciuova e muddica atturrata, which hails from Palermo. This dish has intense savory and salty notes from anchovies and estratto, acidity from tomatoes, sweetness from the onions and raisins, bitterness from the pinoli, and crunch from muddica atturrata. Not bad for what is essentially a pantry pasta. More pasta recipes from Sasha 
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