Here's what you need: unsalted butter, anchovies, panko breadcrumbs, freshly grated parmigiano-reggiano cheese, extra virgin olive oil, garlic, red pepper flakes, cherry tomato, kosher salt, white wine, spaghetti, lemon zest
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
- Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
- Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
- Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
- Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
- Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
- Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
- Serve the pasta topped with the anchovy bread crumbs and lemon zest
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 109 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 10 grams
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Krishna Chetri
[email protected]I made this dish with shrimp and it turned out great! I will definitely be making this dish again.
Xio Rivera
[email protected]This pasta dish was a bit too spicy for my taste. I think I will use less red pepper flakes next time.
bhujel sumitra
[email protected]I'm not a huge fan of capers, but I decided to try this recipe anyway. I'm so glad I did! The capers added a wonderful tanginess to the dish. I will definitely be making this dish again.
Amya C (lifeasamya)
[email protected]This pasta dish was very easy to make and it was very flavorful. I will definitely be making this dish again.
Jashim Happy
[email protected]I made this dish with whole wheat pasta and it turned out great! I will definitely be making this dish again.
SAMIUL BACHER
[email protected]This pasta dish was a bit bland for my taste. I think I will add more spices next time.
Isi Oma
[email protected]I'm not a huge fan of tomatoes, but I decided to try this recipe anyway. I'm so glad I did! The tomatoes added a wonderful sweetness to the dish. I will definitely be making this dish again.
john berry
[email protected]This pasta dish was very easy to make and it was very flavorful. I will definitely be making this dish again.
Tom Zegray
[email protected]I made this dish with gluten-free pasta and it turned out great! I will definitely be making this dish again.
Odin
[email protected]This pasta dish was a bit too salty for my taste. I think I will use less anchovies next time.
Dino Daoud
[email protected]I'm not a huge fan of anchovies, but I decided to try this recipe anyway. I'm so glad I did! The anchovies added a wonderful depth of flavor to the dish. I will definitely be making this dish again.
sufyan aboaffan
[email protected]This pasta dish was easy to make and very flavorful. I used fresh tomatoes from my garden and the flavor was amazing. I will definitely be making this dish again.
HK MUNNA
[email protected]I made this dish last night and it was a hit! My family loved it. The flavors were amazing and the pasta was cooked perfectly. I will definitely be making this dish again.
Chinazom Okagbue
[email protected]This pasta dish was absolutely delicious! The combination of tomatoes, anchovies, and capers was perfect, and the pasta was cooked to perfection. I will definitely be making this dish again.