Pasta with Anchovies, Swiss Chard
23 August 2026
A classic Sicilian pasta that combines earthy Swiss chard, rich anchovies, and a crunchy topping of toasted breadcrumbs. In the regional dialect, the crispy topping is called muddica. As a staple of cucina povera, it elevates humble ingredients into a flavorful masterpiece. It stands as a cultural symbol of Sicilian resourcefulness and an unabashed respect for food.
Total Time -
About 25 minutes
INGREDIENTS -
Serves 4 -
8 ounces Spaghetti or Bucatini
1 bunch Swiss Chard (10 - 12 leaves)
8 - 10 anchovy fillets
3 - 4 large garlic cloves
1 teaspoon red pepper flakes
½ cup extra virgin olive oil
Salt, black pepper
1 cup bread crumbs
TOOLS -
8 - 10 inch cast iron skillet
Tongs
Peppermill
PREPERATION -
Prepare about one cup of toasted coarse bread crumbs
Coarsely grate or chop Italian bread. Coat a cast iron skillet with three tablespoons olive oil; add bread crumbs and stir constantly over high heat until they are golden brown, about 2 minutes. Immediately scrape into a bowl and set aside.
Wash and dry Swiss Chard; Remove stems and most of thicker midrib, saving them to toss into the sauce later; Chop leaves into about one inch strips
Boil 8 cups water with 1 tablespoon salt to prepare pasta, stir until soft for about 8 minutes; retain a quarter cup of pasta water
Add remaining olive oil into cast iron skillet or pan with thinly sliced garlic for about 1 minute until fragrant, add red pepper flakes for about 1 minute
Melt anchovies in the sauce, stirring for 1 to 2 minutes
Stir in chopped Swiss Chard stems and midribs until softened, then add leaves until wilted and soft
Add cooked pasta to sauce pan with a tablespoon of pasta water and stir to finish the sauce, add additional pasta water for preferred consistency
Generously garnish plated pasta with bread crumbs, a small sprinkle of red pepper flakes, and fresh black pepper
NOTES -
Keep remaining breadcrumbs on the table for sharing
The salted pasta water and anchovies provide enough flavor, so no extra salt is needed
Use anchovies packed in oil olive
Bucatini is a thick, long tube of Italian pasta that looks like a hollow spaghetti noodle. The name comes from the Italian word "buco," which means hole. That central opening lets sauce soak inside the noodle as well as coat the outside.
Cucina Povera is a traditional style of rustic cooking born out of necessity by rural, working-class Italians who had to make nourishing meals using inexpensive, seasonal, and readily available ingredients
