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If you aren’t familiar with this Italian dish, then allow me to introduce you to St. Joseph’s Spaghetti. It gets its name from the breadcrumbs that represent sawdust as Joseph was a carpenter. This humble dish has roots in Sicilian Catholic culture, where it’s typically served on March 19th for the Feast of St. Joseph and around Christmas. The flavors and ingredients used here might sound odd to you at first, but I promise they come together in the most delicious way!
This dish is all about the topping! Breadcrumbs are toasted in olive oil and garlic until they reach golden perfection, then chopped walnuts are thrown in for an earthy flavor. Golden raisins bring in a subtle sweetness and capers layer in bright and tangy notes. Some fresh parsley is added for that fresh, herby flavor and somehow it all works together beautifully! You might have to taste it to believe it.
The beauty of this recipe is in its simplicity. With just a handful of pantry staples, you create a dish that feels traditional and unique. Once the topping is layered in with the spaghetti and topped off with red pepper flakes, it really is a beauty. Whether you’re making this dish for St. Joseph’s Day or just trying something new for pasta night, this recipe won’t let you down!
St. Joseph's Spaghetti
Ingredients
- ¾ cup of golden raisins
- 1 lb. spaghetti
- 8 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 2 cups unseasoned breadcrumbs
- ½ cup walnuts, chopped
- 4 tablespoons fresh parsley, chopped
- ⅓ cup capers, drained
- salt to taste
- Red pepper flakes, for serving
Preparation
- Place golden raisins in a small bowl and cover with water. Set aside to plump.
- As you prepare topping, bring a large pot of salted water to a boil and cook spaghetti until al dente according to the package directions.
- In a large cast iron or skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add garlic and cook for 1 minute.
- Bring heat down to low and add another tablespoon of olive oil and the breadcrumbs. Toast for 2-3 minutes until golden in color.
- Add walnuts to skillet and toast for another 2 minutes.
- Mix in drained raisins, parsley, and capers and continue cooking for another 2 minutes. Remove from heat and set aside.
- Once cooked, drain the spaghetti, reserving about 1/2 cup of the pasta water. Stir pasta water into the topping.
- Alternate layers of spaghetti and topping in a large pan or serving dish. Drizzle remaining 4 tablespoon olive oil over top.
- Top with red pepper flakes and additional parsley if desired. Serve hot.
Recipe adapted from Shelovesbiscotti.com