PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.
Provided by Paula Wolfert
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 23 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1290 milligrams, Sugar 2 grams
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Mbuyelo baloyi
[email protected]Thumbs down.
Md Ripon Hasan
[email protected]Would not recommend.
Kate Kendy
[email protected]I'll pass.
Zain Mastoi
[email protected]Not my favorite.
Katy Carrick
[email protected]Meh.
Kamva Jula
[email protected]I was disappointed with this pasta dish. The bread crumbs were soggy and the anchovies were overpowering. I also found the sauce to be too oily. I wouldn't recommend this recipe.
Ali Sh0na
[email protected]This pasta dish was a bit too salty for my taste. I think I would use less anchovies next time. Otherwise, it was a good dish. The bread crumbs added a nice texture and the sauce was flavorful.
Amoh
[email protected]I'm not a huge fan of anchovies, but I really enjoyed this pasta dish. The bread crumbs and capers helped to balance out the fishy flavor of the anchovies. I would definitely make this dish again.
Arafat Uddin
[email protected]This pasta dish is a great way to use up leftover bread. I always have a few slices of stale bread lying around and this is a great way to put them to good use. The bread crumbs add a nice crunch and the anchovies add a savory flavor.
Angie Lafford
[email protected]I love how simple yet flavorful this pasta dish is. The combination of bread crumbs, anchovies, and capers is a classic for a reason. I also appreciate that the recipe is easy to follow and doesn't require any hard-to-find ingredients.
Lima Andar
[email protected]Wow! This pasta dish exceeded my expectations. The bread crumbs added a wonderful texture and the anchovies provided a salty, umami flavor that balanced the acidity of the tomatoes. I also enjoyed the addition of capers, which added a nice briny touc
ndkhan ndkhan
[email protected]This pasta dish was a delightful culinary journey to Sicily! The combination of crispy bread crumbs, savory anchovies, and tangy capers created a symphony of flavors that tantalized my taste buds. The pasta was cooked to perfection, al dente and perf