If you’re looking for a first course that brings Mediterranean aromas to the table, Pasta alla Pantesca is the ideal choice. This recipe, originating from the beautiful island of Pantelleria, is a concentrate of bold flavors: the saltiness of capers and anchovies pairs perfectly with the sweetness of cherry tomatoes, all completed by the crunchy note of the “muddica atturrata” (toasted breadcrumbs).
It’s a simple dish, quick to prepare and perfect for anyone who wants a flavorful lunch made with humble but high-quality ingredients, and it also cooks in less than 30 minutes.
Below you’ll find other tasty pasta recipes to try and then, as always, just under the photo, let’s discover how to prepare Pasta alla Pantesca 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta alla Pantesca
- 13 oz linguine (or spaghetti)
- 1 1/3 cups cherry tomatoes
- 3.5 oz green olives (pitted)
- 1/2 cup breadcrumbs
- 6 fillets anchovy fillets in oil
- 2 tbsp capers (previously desalinated)
- 1/2 onion
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste oregano
- 2 pinches salt
- to taste black pepper
How to prepare Pasta alla Pantesca
Water and aromatic base: Bring a large pot of salted water to a boil for the pasta.
Meanwhile, in a large skillet, add a generous drizzle of extra virgin olive oil and gently sauté over low heat the finely chopped onion and the whole garlic clove.
Add the anchovy fillets and let them melt slowly until they turn into a flavorful little creamy base.
Cooking the pasta and the sauce: As soon as the water boils, add the linguine. At the same time, add to the skillet with the anchovies the cherry tomatoes cut in half, the desalinated capers and the green olives.
Sauté over high heat for about 8-10 minutes: the cherry tomatoes should soften slightly without falling apart completely. Sprinkle with oregano and a pinch of black pepper.
Toast the breadcrumbs: While the pasta and the sauce finish cooking, heat a little oil in a small pan, add the breadcrumbs and toast them stirring constantly until they are golden and crunchy (the classic muddica atturrata) and set aside.
Finishing: Drain the linguine al dente, reserving a little of the cooking water, and transfer them directly to the skillet with the cherry tomato and olive sauce.
Toss everything for a minute over high heat to bind the flavors, adding one tablespoon of the pasta cooking water if necessary.
The final touch: Turn off the heat and finish with a generous handful of the toasted breadcrumbs.
Serve immediately, adding the rest of the breadcrumbs directly to the plates to ensure maximum crunchiness in every bite.
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FAQ (Questions and Answers) Pasta alla Pantesca original recipe
Which pasta shape should I choose?
Although spaghetti are a classic, this recipe works very well with short shapes like fusilli or Sicilian busiate, which hold the sauce nicely.
How do I properly desalinate capers?
Soak them in fresh water for about 15 minutes, changing the water a couple of times, then dry them well before using.
Can I add tuna?
Many variations include adding tuna in oil to make the dish even richer, turning it almost into a main course.
