Spaghetti con Migas de Pan: Un Auténtico Plato Siciliano Fácil, Rápido y Sabroso

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a similar texture with less processing.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan rinds

Nutritional yeast offers a cheesy flavor without dairy.

Crumble the old bread and pass it through a pasta strainer to obtain fine, uniform crumbs.

Cut a clove of garlic in half and place it in a pan with about 2 tablespoons of olive oil.

Toast the breadcrumbs in the pan until golden and crispy, being careful not to brown them too much to avoid bitterness.

Remove the toasted breadcrumbs from the pan and let them cool.

In the same pan, add finely sliced garlic, peperoncino, and anchovies with a splash of olive oil.

Heat the mixture while crumbling the anchovies with a wooden spoon.

Remove pits from the olives, cut them in half or quarters, and add them to the pan along with the capers.

Let the flavors mix and integrate well.

Boil water in a large pot, add salt, and cook the spaghetti for 8 minutes until very al dente.

Add a ladle of the pasta cooking water to the sauce in the pan to form a sauce.

Remove the spaghetti from the water and add it directly to the pan, mixing well to absorb the flavors.

Add a little more pasta water to emulsify the olive oil with the other ingredients for a creamier texture.

Finally, add the toasted breadcrumbs to the pasta and mix gently before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens