Pasta With Bread Crumbs and Anchovies, Sicilian Style
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup Sicilian olive oil or substitute a good fruity, green olive oil
- 1garlic clove, peeled and halved
- 2pinches of red-pepper flakes
- 22-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
- ½pound spaghettini, preferably imported, made of 100 percent durum wheat
- 2tablespoons roughly chopped fresh Italian parsley
- 1¼cups coarse fresh bread crumbs, toasted (see notes)
Nutritional analysis per serving (4 servings)
437 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 15 grams protein; 1097 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
- Step 2
Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.
- To make one and one-quarter cups of toasted coarse bread crumbs, coarsely grate crustless day-old Italian semolina bread. Coat a skillet, preferably of iron, with three tablespoons olive oil; add bread crumbs and stir constantly over high heat until they are golden brown, about two minutes. Immediately scrape into a bowl. Do not allow the breadcrumbs to burn. Set aside.
Private Notes
Comments
"To make one and one-quarter cups of toasted coarse bread crumbs, coarsely grate crustless day-old Italian semolina bread."
"⅓ cup Sicilian olive oil or substitute a good fruity, green olive oil"
"½ pound spaghettini, preferably imported, made of 100 percent durum wheat"
Dear Lord. I expect it's better this way, but sometimes these recipes seem designed to taunt people with limited time or plebeian supplies.
Why not throw in some capers, lemon zest and juice, mushrooms, proscuitto, etc? You get the drift. It is no longer the same dish which is so simple, yet delicious in its simplicity.
I make a very similar dish often, but I use lots of garlic - I won't say how much for fear of shocking the innocent. I usually use roasted garlic - I sometimes roast as many as 15 heads at a time, and freeze most. I'm not a vampire, so I can get away with it.
Very yummy, watch the salt 1/29/2022
Try doubling the garlic
I enjoyed this pantry pasta - I made it with leftover linguine (fortunately had reserved a bit of pasta water too), but it was still so salty (I rinsed the anchovies and even used less than called for)! Not inedible, but next time I will follow the solid advice of fellow commenters. Conceptually I love this recipe - garlic oil, anchovy sauce, and breadcrumbs over noodles YAS. I am going to continue tweaking but for right now it is a great recipe to have in my back pocket.
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