Say anchovies and hot peppers and I get excited. Combine that with pasta and top it with crispy breadcrumbs? Are you kidding? I am in heaven and just wandering the streets of Palermo, Catania, or Messina.This bold, rustic Sicilian pasta dish is one of those recipes that proves simple ingredients can deliver maximum flavor. Salty anchovies melt into a savory sauce, garlic and chili flakes bring the heat, and toasted breadcrumbs add the perfect crunchy finish. It’s a classic “poor man’s” pasta that feels like a feast.
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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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