spaghetti alla scamarro

Spaghetti alla Scammaro

Spaghetti is tossed with sautéed garlic, anchovies, olives, raisins, and pine nuts, creating a sweet-and-savory Italian sauce. The pasta absorbs the flavors while maintaining a tender bite, and a sprinkle of toasted breadcrumbs on top adds crunch and nutty aroma, balancing textures and taste.

As the dish is assembled, the raisins provide subtle sweetness, the olives add briny depth, and the pine nuts contribute richness. Gentle tossing ensures even coating and flavor integration. The preparation emphasizes layering of bold, contrasting flavors and textures to produce a vibrant, aromatic, and satisfying Spaghetti alla Scammaro.

Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Pasta
Italian
Servings: 2

Ingredients

  • ¼ cup raisins
  • 5 Tbsp. olive oil
  • 3 Tbsp. bread crumbs
  • ¼ cup pine nuts
  • 1 garlic clove, peeled and halved with the stem removed
  • 2 Tbsp. capers
  • 10-12 kalamata olives, halved
  • 8 oz. spaghetti
  • salt
  • ¼ cup fresh parsley, chopped

Instructions 

  • Soak raisins in a bowl of warm water.
  • Boil pasta water.
  • Toast pine nuts in a dry pan for 2 minutes until golden. Shake and toss them regularly to prevent burning.
  • Remove pine nuts and heat 2 Tbsp. of olive oil.
  • Add breadcrumbs to the hot oil and toss until breadcrumbs are toasted.
  • Pour the breadcrumbs out onto a plate to cool.
  • Drain the raisins and squeeze out any excess water.
  • Salt the boiling pasta water and cook the spaghetti to a minute before al dente.
  • Pour 3 Tbsp. of olive oil and add the garlic clove to the cold saucier and place on medium-high heat.
  • Sauté garlic until it becomes golden and aromatic.
  • Add raisins, capers, olives, and pine nuts to the pan and sauté for 1-2 minutes.
  • Remove the garlic and add a ladle of pasta water to the saucier.
  • When pasta is done, add it to the saucier.
  • Stir and toss the spaghetti, adding pasta water as needed, until the pasta is done.
  • Turn up the heat to thicken the sauce.
  • Sprinkle bread crumbs and chopped parsley over pasta and mix well.
  • Transfer pasta to plates, pour over any remaining sauce, and top with breadcrumbs and fresh parsley.