Pasta alla siracusana

by Chef Concetto Rubbera – APCI Sicily Delegation

Ingredients for 4 serves

  • 320 gr. - Bronze-drawn bucatini pasta
  • 1 - Medium golden onion
  • 1 - Medium red onion
  • 1/2 - Clove of garlic
  • - First-choice anchovy fillets in oil
  • 150 gr. - Dried tomatoes
  • 1 tsp. - Tomato paste
  • 30 gr. - Pine nuts
  • q.s. - Salt
  • 100 gr. - Coarse breadcrumbs
  • 30 gr. - Aged pecorino cheese or caciocavallo
  • Q.s. - Fresh parsley
  • Q.s. - Olitalia Sicilia PGI Extra Virgin Olive Oil
  • Q.s. - Chilli pepper to taste
Pasta alla siracusana 1
Pasta alla siracusana 2

Extra virgin olive oil

Sicilia PGI

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For the pasta sauce

  • 1

    Soak the dried tomatoes in hot water for 5 minutes.

  • 2

    In the meantime­, slice the onions thinly and pan-fry them with the garlic and some Sicilia PGI extra virgin olive oil.

  • 3

    Add the anchovies and let them melt, then add the tomato paste and cook for 3 minutes after adding half a ladle of water from the tomatoes.

  • 4

    Drain and squeeze the soaked tomatoes, then cut them and the chilli into fillets.

  • 5

    Cook for 5 minutes after removing the garlic clove.

For the toasted breadcrumbs:

  • 1

    Pour a little olive oil in a pan with the breadcrumbs.

  • 2

    Let the breadcrumbs toast, stirring continuously.

  • 3

    Then, remove from the heat and pour the mixture into a bowl where you will also add the pecorino/caciocavallo cheese.

  • 4

    Cook the bucatini al dente in a pot of lightly salted water.

  • 5

    When the pasta has cooked, drain, and sauté the bucatini for two minutes in the pan with the sauce you prepared previously.

  • 6

    Add some chopped parsley, the toasted pine nuts, and a spoonful of toasted breadcrumbs.­

Food plating and garnishing 

Use a ladle to arrange the bucatini in a sort of nest in the centre of the plate. Spread the remaining sauce and garnish with plenty of breadcrumbs and parsley leaves. Drizzle with some Sicilia PGI extra virgin olive oil.

Pasta alla siracusana 3


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