Pasta with Anchovies and Breadcrumbs

At Gustiamo we don’t eat peanut butter and jelly sandwiches when lunchtime rolls around. When you’re in a warehouse full of Italy’s Best Foods, you can’t help but be inspired to create your own magnificent dish with these world class ingredients.

Yesterday our brave intern Nick dove head first into this recipe, sent to us by the wonderful Marina Colonna. After much consultation with the all-knowing Beatrice, Nick came back with a pasta dish he thinks will knock your socks off.

Serves 4-5 people


500 grams of bucatini
5 anchovies (washed and prepped)
2.5 handfuls of raisins (soaked in wine)
2.5 handfuls of Italian pine nuts
About 1 teaspoon of tomato extract
Extra virgin olive oil
2.5 cloves of garlic
1.5 handfuls of toasted breadcrumbs
Salt and pepper for seasoning
Red wine (for soaking raisins)


1. Soak the raisins in wine for about 10-30 minutes
2. Crush the garlic, but leave it whole, and sauté in extra virgin olive oil until garlic is golden
3. Remove the garlic and add the cleaned anchovies
4. Stir with a wooden spoon until the anchovies disintegrate, then add the tomato extract
5. Add a few spoons of pasta water to the tomato extract and stir
6. Remove the soaked raisins from the wine and add them to the sauce, along with the pine nuts
7. In a separate pan, add the breadcrumbs and put on low heat and stir with a wooden spoon. Heat until toasted and add a pinch of salt and pepper to taste
8. When the pasta is ready, stir it into the sauce and then add the breadcrumbs
9. When ready to serve, add a little bit of extra virgin olive oil

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