Pixelapproved!

When I think about Italian cuisine, I always marvel at its genius for turning the simplest, most humble ingredients into something truly spectacular. Cucina Povera is not just the “poor man’s kitchen” but a philosophy: nothing goes to waste, and with a touch of creativity, yesterday’s bread or a handful of pantry staples become today’s feast. And that is always a welcome thing, no?

One of the most delicious examples is spaghetti c’anciove e muddica atturrata: spaghetti with anchovies and toasted breadcrumbs. Don’t be fooled by its simplicity. The combination of anchovies, garlic, raisins, pine nuts, and crunchy golden breadcrumbs is a culinary love story you can recreate any day of the week.

Ingredients for 4

• Olive oil
• 2 cloves garlic
• 3 handfuls breadcrumbs
• A generous bunch of flat-leaf parsley
• 8 anchovy fillets in oil
• 1 handful raisins
• 1 handful pine nuts
• 1 teaspoon (triple) tomato paste
• Salt
• Pepper
• 400 g spaghetti

How to make it

Start with the breadcrumbs. Heat a good drizzle of olive oil with a clove of garlic, then toast the breadcrumbs until golden. Watch out, the difference between perfect and too toasted (and bitter) is a matter of seconds. Stir in plenty of chopped parsley and season with salt. This “poor man’s Parmesan” once relied on stale bread, but today you can happily use ready-made breadcrumbs. The result is texture, crunch, and flavor. Set aside to cool.

Next, bring a large pot of generously salted water to a rolling boil and cook the spaghetti according to the package. Generally, a good quality spaghetti takes 10-12 mintues. If the indicated cooking time is shorter, you might want to consider another brand next time! My favorites are De Cecco and Rummo.

Meanwhile, in a wide pan, warm more olive oil with a clove of garlic (no need to peel it, this keeps it from burning). Add the anchovies and let them melt into the oil. Stir in the tomato paste, then toss in the raisins and pine nuts along with a ladle of pasta water. What you get is a sauce that balances salty, sweet, and savory—classic Palermitan soul food. Season with pepper.

Once the spaghetti is al dente, transfer it straight into the pan. Add more parsley, a ladle of starchy pasta water, and a generous handful of breadcrumbs. The sauce will turn silky and coat every strand. Plate quickly, sprinkle with the remaining crumbs, and serve immediately.

This is cucina povera at its finest: humble, resourceful, and absolutely irresistible.

Fashion notes

Of course, no Pixelapproved recipe would be complete without a little style on the side. I grabbed this gorgeous new outfit from Giz Seorn at Uber. It comes as a sleek bodysuit that works on its own, or paired with a matching skirt for a more dressed-up look. To finish it off, I added the delicate Petit Perle necklace and earrings set from Yummy.

And yes, that’s me in the kitchen which I just redid for the occasion, grinding stale bread to crumbs. Or at least that’s the story I’m sticking to!