Pasta alla paolina

Name: Pasta alla paolina
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Bucatini pasta 11.3 oz; Anchovies in oil 0.75 oz; Cinnamon powder 1 tsp; Cloves 3; Garlic 1 clove; Canned tomatoes 1.3 cups; Fine salt 1 tsp; Extra virgin olive oil to taste; Basil to taste; Breadcrumbs ¾ cup

it de fr es br

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Rossella Cosentino

Pasta alla Paolina is, like, a real dive into the heart of Sicilian cuisine—especially from Palermo. I mean, this dish goes way back to the monks of the Order of Minims. These guys took a vow of poverty and steered clear of meat, so they came up with this unique recipe. And look, with simple ingredients like toasted breadcrumbs and aromatic spices, they created something not just satisfying but really, really inventive.

Here's the deal: the cinnamon and cloves give this Sicilian pasta recipe a warm and unexpected twist. It turns a basic tomato sauce into something seriously memorable. The sauce is super creamy, coating the pasta in a way that's comforting yet kinda special. Plus, across Sicily, variations often include cauliflower or broccoli, which adds a tender texture and makes it more filling.

And you know what? Pasta alla Paolina has a moist and almost sweet flavor profile, thanks to the tomatoes, while the breadcrumbs bring in a super crispy contrast. Sometimes it's called monastery pasta or bucatini alla Paolina if you’re using bucatini noodles. It's an awesome example of how monastery cuisine in Sicily used simple items in unexpected ways. If you're into anchovy pasta or just exploring lesser-known recipes, this one gives you a taste of true Sicilian tradition.

The combination of tangy tomatoes, rich spices, and crunchy breadcrumbs is really, really satisfying. It shows off the resourcefulness of Sicilian cooking. This traditional Sicilian dish doesn’t just bring flavor; it brings a story to the table. Which is great, right? Every bite is like a journey through history. So if you're someone who enjoys a bit of history with your meal, this dish is a perfect choice, showing how creativity can flourish even with limited ingredients.

With each bite, you're treated to a mix of tangy tomato, rich spices, and a satisfying crunch. Pretty much a wonderful experience for anyone curious about the rich culinary heritage of Sicily. So, next time you're in the mood for something different yet rooted in tradition, give Pasta alla Paolina a try and savor the historical flavors of Sicily.

INGREDIENTS: Bucatini pasta 11.3 oz (320 g); Anchovies in oil 0.75 oz (20 g); Cinnamon powder 1 tsp; Cloves 3; Garlic 1 clove; Canned tomatoes 1.3 cups (300 g); Fine salt 1 tsp; Extra virgin olive oil to taste; Basil to taste; Breadcrumbs ¾ cup (100 g)

Preparation

How to prepare Pasta alla paolina

To make the Paolina pasta, first reduce the cloves to a powder on a cutting board with the help of a meat mallet 1 2 and set aside. In a small pan, heat a drizzle of oil 3.

Pour the bread crumbs 4 and toast them until golden 5. In another pan, heat a drizzle of extra virgin olive oil, then add the whole garlic clove 6 and let it brown.

Remove the garlic 7 and add the drained anchovies 8. Heat over moderate heat, stirring, until they melt 9.

Pour in the tomato pulp 10, add a teaspoon of salt 11 and the chopped cloves 12.

Also season with a flat teaspoon of cinnamon powder 13. Cover with the lid 14 and let it cook over low heat for about 10 minutes. Meanwhile, chop the basil leaves 15.

Place a pot full of salted cooking water on the fire and when it boils, add the spaghetti 16 and cook al dente. When the sauce is ready, season with the basil 17. Then drain the pasta into the pan with the sauce 18.

Stir and cook for a couple more minutes over very low heat 19. Pour the pasta onto a plate and sprinkle with the toasted bread crumbs 20. Complete the Paolina pasta with a pinch of freshly chopped basil, then serve it very hot 21.