Anelli Ammuddicati

Anelli with Breadcrumbs


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

In southern Italy, especially Sicily and Calabria, fine, stale breadcrumbs are often used instead of grated cheese on pasta. This is either because there is simply no cheese available, or a hangover from the days when there was no money for cheese. Sometimes the breadcrumbs are fried for extra texture.


  • 60 ml/4 tbsp olive oil
  • 3 garlic cloves, chopped
  • 225 g/8 oz fresh, ripe tomatoes, quartered and seeded
  • 10 fresh basil leaves, torn into shreds
  • 115 g/4 oz/1 cup coarse dried breadcrumbs
  • 30-45 ml/2-3 tbsp grated pecorino or Parmesan cheese
  • 60 ml/4 tbsp chopped fresh flat leaf parsley
  • 450 g/1 lb/4 cups anelli or other pasta shapes
  • sea salt


  1. Pour the oil into a large pan and add the garlic. Fry for 2-3 minutes, until the garlic is transparent, then add the tomatoes and basil. Stir in salt to taste, then cover and simmer the mixture for 20 minutes on a medium heat. Add water if the sauce becomes too thick.

  2. Bring a large pan of salted water to the boil. Meanwhile, put the breadcrumbs in a small bowl and add the cheese and parsley.
  3. When the tomato sauce is almost ready, add the pasta to the boiling water. Bring it back to the boil, then cook the pasta for 12-14 minutes, until just tender, then drain and return to the pan.

  4. Pour the tomato sauce over the drained pasta and toss well to combine. Divide the mixture among four bowls, sprinkle each portion generously with the breadcrumb mixture and serve immediately.