Bucatini with Anchovy and Breadcrumbs

Explore the savory balance of bucatini pasta intertwined with the depth of chopped anchovies and the crisp, golden breadcrumbs. This uncomplicated Italian pasta dish is perfect for a midweek meal, offering both the rich umami of anchovies and the satisfying crunch of breadcrumbs. Each bite is a delightful contrast in textures, making it a pleasant experience for anyone open to a fusion of tastes.

Ingredients

• 8 oz bucatini pasta
• 3 tbsp olive oil
• 4 whole anchovy fillets, chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup parsley, chopped
• 1/4 tsp red pepper flakes

Instructions

1. Begin by cooking the bucatini pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water.
2. Heat olive oil over medium heat in a large skillet. Once the oil is warm, add the chopped anchovy fillets and minced garlic, cooking until the anchovies have disintegrated into the oil.
3. Add breadcrumbs to the skillet, stirring occasionally until they turn golden brown and toasted.
4. Introduce the cooked pasta to the skillet, tossing it gently. Include a splash of reserved pasta water to adjust the consistency of the sauce as needed.
5. Mix in the chopped parsley and red pepper flakes, ensuring that the pasta is evenly coated.
6. To serve, transfer the pasta to dishes and, if desired, garnish with additional parsley and a light drizzle of olive oil.

Keywords: Pasta, Quick Meal, Anchovy

Spice Rack: Red Pepper Flakes

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