The Pantesca pasta is a typical first course from the island of Pantelleria. Easy and quick to make, this recipe is characterized by the flavors the island offers: capers, olives, anchovies, and cherry tomatoes. Once you have made the sauce with the aforementioned ingredients, the pasta is added, and it is then served with oregano and toasted breadcrumbs. With simple and quality ingredients, you will serve a pasta dish full of taste.
For more traditional recipes, see the collection First courses of Italian cuisine
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 4 anchovies in oil
- 1.75 oz green olives
- 1 tablespoon capers
- 3.5 oz cherry tomatoes
- 1 clove garlic
- as needed onion
- 1 oz breadcrumbs
- as needed dried oregano
- as needed extra virgin olive oil
- as needed salt
Steps
To make Pantesca pasta, pour a drizzle of extra virgin olive oil and the anchovies into a pan. Place on the stovetop and melt the anchovies over low heat.
Add the peeled garlic clove and chopped onion. Gently sauté, then add the capers and coarsely chopped olives.
Finally, add the chopped cherry tomatoes and stir. Cook for a few minutes, adding a little pasta cooking water. Salt at the end of cooking.
Toast the breadcrumbs in a small pan.
Cook the pasta in plenty of boiling salted water. Drain the pasta al dente and pour it into the pan with the sauce. Stir and add the oregano.
Serve the Pantesca pasta sprinkled with the toasted breadcrumbs. Enjoy your meal!
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