First course / Pasta
A rustic Sicilian pasta dish made with spiral busiate, a bright tomato sauce, garlic, olive oil, herbs, and crunchy toasted breadcrumbs. It is simple, fragrant, economical, and full of Mediterranean character.
Recipe video
Bring a large pot of water to a boil. Salt it generously only when it reaches a rolling boil.
Crush the tomatoes by hand or blend them briefly if you prefer a smoother sauce.
Warm 30 g / 1.1 oz olive oil in a wide pan over low heat. Add the garlic and, if using, anchovies. Cook gently until fragrant, without browning the garlic.
Add chili flakes, then pour in the tomatoes. Season with salt, pepper, and oregano.
Simmer the sauce uncovered for 15–20 minutes, stirring occasionally, until slightly thickened and glossy.
Meanwhile, heat the remaining 30 g / 1.1 oz olive oil in a small pan. Add the breadcrumbs and toast over medium-low heat, stirring constantly.
When the breadcrumbs turn golden and crisp, remove them from the heat. Mix in a little lemon zest if desired.
Cook the busiate until al dente, following the package timing. Reserve 120 ml / 4 fl oz pasta water before draining.
Transfer the drained busiate into the tomato sauce. Toss over medium heat, adding a little reserved pasta water until the sauce coats every spiral.
Tear in the basil and toss again briefly. Taste and adjust salt, pepper, or chili.
Plate the pasta immediately. Finish with a generous shower of toasted breadcrumbs and extra basil.
