Say anchovies and hot peppers, I get excited. Combine that with pasta and top it with breadcrumbs? Are you kidding? I am in heaven and just wandering the streets Palermo, Catania, or Messina.
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serves 4
1 pound/450g spaghetti
15-20 anchovies in oil, drained, cut into pieces
1 teaspoon/5ml anchovy oil
1 onion, diced
2-3 garlic cloves, minced
1/4 tsp/1ml hot pepper flakes
handful parsley, chopped
15-20 anchovies in oil, drained, cut into pieces
1 teaspoon/5ml anchovy oil
1 onion, diced
2-3 garlic cloves, minced
1/4 tsp/1ml hot pepper flakes
handful parsley, chopped
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4 piece GF bread toasted and ground into crumbs
4 piece GF bread toasted and ground into crumbs
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Cook pasta al dente according to package directions. Drain reserving 1 cup cooking liquid. Place a large skillet over medium heat. Add anchovy oil, when hot add onion and saute for 2-3 minutes or golden brown. Add garlic, red pepper flakes and anchovies. Cook for 1-2 minutes. Add drained pasta and parsley to the pan tossing to coat and evenly distribute contents. Add water to loosen up sauce. Cook for 1-2 minutes and serve topped with bread crumbs.
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