Recipe: St. Joseph’s Pasta (Mafaldine di San Giuseppe)

St. Joseph's Day arrives March 19, bring on the Feast!

By: Chef Rossella Rago


Serves: 4

For the Pasta:

  • 1 pound Lagane (Mafaldine) pasta
  • 1 cup plain bread crumbs
  • 1/4 pound anchovies
  •  Extra virgin olive oil
  •  Salt & pepper


  1. Toast the bread crumbs by putting 3 Tbs of EV olive oil in a saute` pan and adding the bread crumbs.
  2. Continuously stir the bread crumbs with a wooden spoon until bread crumbs turn golden-light brown. Put aside for later.
  3. Boil the Mafaldine pasta.
  4. While the pasta is cooking, in a large saute` pan add 1/2 cup of EV olive oil.
  5. Cut the anchovies into small pieces.
  6. When the oil is very hot, add the anchovies to the hot oil, stir the anchovies for 10 seconds and then add  1 cup of pasta water. BE CAREFUL with this step. We suggest that you use a larger than usual saute` pan as there may be some splashing especially when you add the anchovies to the hot oil.
  7. Drain the pasta and add the hot oil as condiment. Stir well.
  8. Serve the pasta and garnish with a generous dose of toasted bread crumbs and a sprinkle of fresh black pepper.

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