Garlic Anchovy Pasta with Toasted Bread Crumbs
A quick and easy pasta to satisfy every craving. Anchovies melt into the oil giving this dish a salty finish topped with bread crumbs in place of, or in addition to, parmesan cheese. Perfect pasta if you are in a bind for time!
Equipment
- 1 Frying Pan
- 1 Pot
Ingredients
- ½ lb linguine or spaghetti
- 3 tablespoon extra virgin olive oil
- 5 anchovies
- 5 cloves garlic, minced
- 1 tsp crushed red pepper
- 1 tbsp capers
- 4 tablespoon fresh chopped parsley
- ½ lemon
- ½ cup white wine
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup toasted bread crumbs
Toasted Bread Crumbs
- ½ cup bread crumbs
- 2 tablespoon olive oil
Instructions
- Bring a pot of water to a boil. Add salt and cook pasta to al dente. Save some of the pasta water for the sauce.
- While the pasta is cooking, bring a large pan to medium-low to medium heat. Add in 3 tablespoon of extra virgin olive oil. Once the olive oil is shimmering, add garlic and anchovies stirring for 30 seconds to 1 minute. Then stir in the crushed red pepper and capers. Saute at a low temperature until the garlic is softened and the anchovies begin to melt into the oil (about 4 minutes).
- Stir in half the parsley. Once combined, add juice from half a lemon and white wine stirring often. It will come to a simmer. Simmer for 2 minutes or until the sauce reduces by half. Add ¼ cup of pasta water. Drain your pasta and add to the pan. Add the rest of the parsley and stir the pasta vigorously to combine. Add more pasta water if the sauce looks oily or begins to separate. Top with toasted bread crumbs to serve
Toasted Bread Crumbs
- In a small pan, bring olive oil to medium-high heat. Pour in bread crumbs tossing every 15-30 seconds until browned or "toasty"
Notes
- Always save extra pasta water to make the dish creamier.
- Cook the pasta to al dente because when you add it to the pan with the sauce, it will continue to cook for another minute.
Nutrition
Calories: 500kcal
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