Sicilian Pasta Alla Leoluca

Soak the raisins in warm water for about 20 minutes. Drain the anchovies and cut them in half lengthwise. Grate the bread. Peel the garlic clove and cut it off.

Toast the bread crumbs with the sugar and a pinch of salt in a little bit of olive oil.

Put on the pasta water and make the pasta al dente.

Meanwhile, heat the olive oil, add the anchovies and garlic and sauté briefly. Later add the pine nuts and the raisins and fry briefly. Add the paradeis pulp mixed with 2 tablespoons of hot water and continue simmering the sauce.

Drain the pasta and mix with the sauce. Season with salt and sprinkle with bread crumbs.

Tip: The sauce can be easily modified by omitting the paradeis pulp.

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