Pasta With Spicy Anchovy Sauce And Dill Bread Crumbs
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Dill (chopped)Directions:
1
Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook bread crumbs, stirring constantly, until deep golden and crisp, 6 to 8 minutes
2
Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoon each of salt and black pepper
3
Wipe out skillet, then cook onions with 1/4 teaspoon salt in remaining 1/2 cup oil over medium heat, stirring frequently, until very soft, 12 to 15 minutes
4
Add anchovies and cook, mashing anchovies into onions, until dissolved
5
Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente
6
Reserve 1/2 cup cooking water, then drain pasta
7
Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine
8
Add about half of bread crumbs and toss to coat
9
Serve sprinkled with remaining bread crumbs
10
Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook bread crumbs, stirring constantly, until deep golden and crisp, 6 to 8 minutes
11
Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoon each of salt and black pepper
12
Wipe out skillet, then cook onions with 1/4 teaspoon salt in remaining 1/2 cup oil over medium heat, stirring frequently, until very soft, 12 to 15 minutes
13
Add anchovies and cook, mashing anchovies into onions, until dissolved
14
Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente
15
Reserve 1/2 cup cooking water, then drain pasta
16
Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine
17
Add about half of bread crumbs and toss to coat
18
Serve sprinkled with remaining bread crumbs