Pasta alla Paolina (Italian Anchovies and Breadcrumbs)

Pasta alla paolina (also called pasta alla paulòta) takes us to Sicily, where this ancient recipe was born, apparently by a friar who belonged to the Order of the Minims founded by San Francesco di Paola. As is well known, the friars lived in poverty and not being able to eat meat, they found in this dish a tasty alternative solution. A handful of toast, a creamy tomato sauce, flavoured with cinnamon and cloves, and in a short time you will bring to the table a truly appetizing first course.

Pasta:
1 lb pasta, such as; casarecce or fusilli (400 g)
2-4 Tbsp. sea salt

Breadcrumbs (optional):
1 cup breadcrumbs, coarsely ground (from a baguette ground in a food processor)
2 Tbsp. extra virgin olive oil
1 Tbsp. butter

Sauce:
fresh ripe peeled tomatoes
2 Tbsp. extra virgin olive oil, divided
3-4 large cloves garlic
6 fresh basil leaves, chopped
3 whole cloves, smashed in a mortar
10 filets anchovies, packed in oil
1 tsp. ground cinnamon

Garnish:
extra virgin olive oil
Parmesan cheese, freshly grated

Bring a large pot of water to a boil. Add in the sea salt. Cook your pasta according to the package directions until al dente (about 8-10 minutes).

For the Breadcrumbs:
Heat 2 Tbsp. oil and 1 Tbsp. butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate to stop the cooking process.

Put the tomatoes in boiling water for a few seconds and peel them. Set aside.

In a large skillet on medium-high heat, add 1 Tbsp. of olive oil. Brown the garlic and remove it when it has turned a light brown colour. Add the tomatoes and mash them with a fork, then the chopped basil. Remove from heat add the garlic back to the pan and set aside.

In a small pan, add 1 Tbsp. of olive oil and heat on medium-high. Add the cloves and anchovies and melt them down in the oil. About 2-3 minutes.

Add this flavoured oil to the tomato sauce, and add the cinnamon. Continue cooking for a few minutes.

When the pasta is cooked, drain it and add to the pan with the sauce. Toss until well combined. Simmer for a minute or so, until everything has blended.

Serve garnished with breadcrumbs, a drizzle of olive oil and freshly grated Parmesan cheese, if desired.

Makes 4 servings.