Sicilian Pasta With Anchovies And Bread Crumbs - P... |
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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 2 |
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I use a digital scale to measure the metric weights. You can also wing it.' This recipe is worth a try. Ingredients:
160 g spaghetti |
4 salt cured anchovies, possibly the large italian or spanish kind, desalted, heads and bones removed, or 8 anchovy filets |
1 large garlic clove |
1 small onion |
25-30 g bread crumbs, preferably made by grating dry bread (it gives a better texture than commercial bread crumbs) |
some dried chilli pepper (to taste) |
chopped parsley |
a teaspoon of grated sicilian pecorino or ragusano (optional) |
3 tablespoons of good quality extra-virgin olive oil |
18-20 g salt for the pasta |
Directions:
1. Coarsely chop the anchovies, slice the garlic and onion paper-thin and set aside.
2. While you bring the water for the pasta to a boil (1.5 litre) heat the bread crumbs in a pan over a medium flame. Stir continuously till the bread crumbs become a nice tan colour. Remove the pan from the flame, pour half the EVO oil into it and stir till all the bread crumbs are coated. Set aside.
3. When the water boils, salt it and add the spaghetti. While the spaghetti cook heat the remaining EVO oil in a pan on a medium-high flame. Once hot, add the chopped anchovies and, helping yourself with a wooden spoon, mash them till they dissolve into the oil. Add the onion and garlic and let cook till they just start to become golden, then add the chilli, reduce the heat and cook for another two minutes; set aside.
4. The pasta should be ready and al dente by now: drain it well and dress it with the anchovy-onion-garlic mixture. Add two thirds of the bread crumbs, the parsley and cheese (if using) and stir well. Divide among two plates and cover with a last sprinkling of toasted bread crumbs.
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