SPAGHETTI WITH ANCHOVIES, OLIVES, AND TOASTED BREAD CRUMBS
Categories Fish Olive Pasta Dinner Summer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a main course
Number Of Ingredients 10
Steps:
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
- Tear bread into pieces and in a blender or food processor pulse to make coarse crumbs. Finely chop onion. Mince garlic. Rinse anchovies and pat dry. In a sieve rinse and drain peppers and olives. Cut peppers into 1‚-inch-long strips and quarter olives.
- In a deep 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir in bread crumbs. Toast bread crumbs, stirring constantly, until golden and crisp, about 2 minutes, and transfer to a plate to cool. Wipe skillet clean.
- In skillet heat remaining 4 tablespoons oil over moderately high heat until hot but not smoking and cook onion, stirring, until golden brown on edges. Remove skillet from heat and add garlic and anchovies. Cook mixture over moderately low heat, stirring until fillets are dissolved, about 2 minutes. Carefully pour wine down side of skillet and simmer, stirring occasionally, until liquid is reduced to about 2 tablespoons. Remove skillet from heat and stir in peppers, olives, and 1/4 cup parsley.
- Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with 1/2 cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Sprinkle pasta with remaining 1/4 cup parsley and some bread crumbs and serve remaining bread crumbs on the side.
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BIG PLAN
[email protected]I can't wait to try this recipe! It looks so delicious.
BD ENTERTAINMENT 9525
[email protected]This recipe is a great way to use up leftover bread. The toasted bread crumbs add a nice crunchy texture to the dish.
Eiad EX
[email protected]I love the way the anchovies and olives add a salty, briny flavor to the dish.
Sabrina Villarreal
[email protected]This dish is a great example of how simple ingredients can come together to create something truly special.
Sibat Hassan21
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! It's now one of my favorite pasta dishes.
Amber Ali
[email protected]This recipe is a great way to introduce people to anchovies. The briny flavor is perfectly balanced by the olives and bread crumbs.
Versaviya Tsyberman
[email protected]I made this for dinner last night and it was a big hit! My husband and kids loved it.
Bukenya Denis
[email protected]This dish is so easy to make, and it's so delicious. I love the briny flavor of the anchovies and olives.
Raheel Don
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's a great way to use up leftover anchovies and olives.
Ted Moverley
[email protected]This dish was a hit with my family! The combination of anchovies, olives, and toasted bread crumbs was delicious, and the spaghetti was cooked perfectly al dente.