Frittatine di Scammaro (Neapolitan Crispy Pasta Cakes)

Ingredients

• 200 g (7 oz) thin spaghetti (spaghettini)
• 15 g (1 tbsp) pine nuts
• 10 g (1 tbsp) raisins
• 3 anchovy fillets in oil
• Fresh parsley, as needed
• Breadcrumbs, as needed
• Salt-packed capers, as needed
• Extra virgin olive oil, as needed
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. For this modern take on the classic Neapolitan dish, bring a pot of salted water to a boil, cook the thin spaghetti until al dente, and drain well.
2. Soak 2 teaspoons of salt-packed capers in a small bowl of cold water to rinse away the excess salt, then drain and pat dry.
3. Toss the drained pasta in a bowl with 2 tablespoons of extra virgin olive oil, salt, pepper, and finely chopped parsley.
4. Grease small frying pans (approx. 10 cm / 4 in diameter) with a drizzle of olive oil and dust each with 1 teaspoon of breadcrumbs. Divide the seasoned pasta among them to form 6 small patties (frittatine). Cook over medium heat for about 5 minutes per side until golden and crispy.
5. In a blender or food processor, combine about 15 parsley leaves, the desalted capers, pine nuts, anchovy fillets, raisins, roughly 70 g (1/3 cup) of olive oil, and a pinch of salt and pepper. Blend until you obtain a thick, textured sauce.
6. Serve the warm, crispy spaghetti frittatine accompanied by the sauce.