Best 4 Pasta With Spicy Anchovy Sauce And Dill Bread Crumbs Recipes

PASTA WITH ANCHOVIES AND BREADCRUMBS RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well salted water to a boil. While the water is heating, remove the crusts from the bread, if you like, and tear or cut it into cubes.
• Put bread cubes, garlic, and 1/4 teaspoon of kosher salt in a food processor and pulse to make coarse breadcrumbs. You should have about 2 cups of crumbs, a bit more if the crusts are not removed.
• Heat the 3 tablespoons of the oil in a large Dutch oven or other heavy-duty pot over medium heat. When the oil shimmers, add the breadcrumbs. Cook, stirring frequently, until the crumbs are lightly brown and crisp, about 5 to 12 minutes, depending on the moisture in the bread.
• Transfer the breadcrumbs to a bowl, toss with lemon zest, if using, and set aside.
• Meanwhile, cook the pasta according to al dente according to package instructions, reserving 1/2 cup of the pasta water. Drain the pasta and set aside.
• Wipe out the pot used for the breadcrumbs. Add 3 tablespoons of the oil over medium heat until it shimmers. Add the halved garlic cloves and cook until lightly brown, about 2 minutes.
• Remove and discard the garlic pieces. Add the anchovies and crushed red pepper to the garlic-flavored oil and cook for 1 minute longer. Add the lemon juice, if using.
• Add the pasta to the pot and toss, cooking, until warmed through. Add some cooking water to loosen the mixture as needed. Taste and adjust the seasonings with salt and more crushed red pepper flakes, if desired.
• Plate the pasta in wide, shallow pasta bowls and top with a generous amount of garlic breadcrumbs. Garnish with chopped parsley and Parmesan cheese, if using. Serve with lemon wedges, if desired.

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• 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.
• 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.

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE

Steps:

• Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
• Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
• While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
• Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.