Some fried anchovies, fresh breadcrumbs, garlic, seasonings and olive oil make this Sicilian pasta a delicious weekday dinner with less than 30 minutes to prepare and cook. This version includes pasta, but bucatini, flat noodles or other long pasta will do.
Anchovies are fish that taste like fish when eaten alone, but are particularly salty and umami when added to pasta sauce. This recipe uses this funky salty flavor to make a simple sauce with a complex flavor.
Breadcrumbs add flavor and texture to this dish, and they can be made quickly and easily with a few slices of sourdough or other hearty bread of the day. Cut off the crust, put them into a food processor along with some minced garlic, and then pulse them into coarse breadcrumbs. You will then cook the breadcrumbs in olive oil until light brown and crispy – the perfect garlic-flavored topping for pasta!
Sautéing anchovies with olive oil and crushed red pepper flakes provide a simple flavor profile for this dish. It couldn't be simpler!
Evaluation:
"Very delicious! I like a recipe like this, it has very few ingredients and a strong taste. I used the sourdough for a day and left the crust on top. Be sure to use lemon, and then pair it with lemon horns, too. It brightens the whole dish. ”
raw material
For breadcrumbs:
- Kosher salt, tasting
- 7 ounces of day-old bread, about 4 slices
- 5 medium garlic cloves, finely chopped
- 3 tbsp extra virgin olive oil
- 1 teaspoon lemon zest, optional
For pasta:
- 12 ounces of pasta, or lingine or bucatini
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, halved longitudinally
- 3 medium oil-coated anchovy fillets, mashed
- 1/2 teaspoon crushed red pepper flakes, or taste
- 1 tablespoon lemon juice, optional
- Kosher salt, tasting
serve:
- 3 tablespoons chopped fresh Italian flat leaf parsley
- 1/4 cup freshly grated Parmesan cheese, optional
- Lemon horn, optional
Steps to make it
Collect ingredients.
Bring a large pot of brine to a boil. When the water is heated, you can remove the crust from the bread if you wish, then tear it open or cut it into cubes.
Place the bread cubes, garlic and 1/4 teaspoon of coarse salt in a food processor and stir to make the coarse breadcrumbs. You should have about 2 cups of crumbs, and if you don't remove the crumbs, you can have a little more.
Heat 3 tablespoons of oil over medium heat in a large Dutch oven or other heavy pot. When the oil flashes, add the breadcrumbs. Cook and stir frequently until the crumbs are light brown and crispy, which takes about 5 to 12 minutes, depending on the moisture in the bread.
Transfer the crumbs to a bowl, add the lemon zest and, if used, set aside.
At the same time, cook the pasta in a chewy way according to the packaging instructions, leaving 1/2 cup of pasta water. Drain the pasta and set aside.
Wipe off the pan used for breadcrumbs. Add 3 tablespoons of oil over medium heat until it starts to flicker. Add the halved garlic cloves and cook until light brown, about 2 minutes.
Remove and discard the garlic slices. Add the anchovies and crushed red peppers to the garlic oil and cook for another 1 minute. Add lemon juice if used.
Add the pasta to the pan, stir and cook until hot through. Add some cooking water as needed to loosen the mixture. If desired, taste and adjust the seasoning with salt and more crushed red pepper flakes.
Place the pasta in a wide, shallow pasta bowl and place a large amount of garlic crumbs on top. Garnish with chopped parsley and parmesan cheese if used. Serve with lemon horns, if desired.
Recipe variations
- Instead of dried crushed red pepper flakes, add about 2 to 3 teaspoons of crushed Calabrian peppers to the oil.
- Add 1 tablespoon of rinsed and drained capers to the oil mixture along with red pepper flakes.
- While they won't be as rough, you can use store-bought crumbs instead of fresh crumbs. Skip steps 3 and 4. In step 5, sauté the minced garlic in 2 tablespoons of oil for about 2 minutes until soft. Add the dry breadcrumbs and stir with the oil mixture. Add lemon zest (if used) and 1/4 teaspoon of coarse salt. Put the crumbs in a bowl and set aside.
How to store
- Refrigerate the remaining pasta and breadcrumbs in a separate covered container for up to 4 days.
- Reheat the pasta in a saucepan or pan over medium heat with a small amount of water until it gets hot, stirring frequently. Alternatively, place the pasta in a microwave-safe bowl and microwave at full power for about 45 seconds. Stir and continue heating, stirring every 30 seconds until hot.
- To reheat the crumbs, heat a small amount of olive oil in a heavy pan over medium heat. Add the crumbs and cook, tossing for about 2 minutes until hot.