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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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An old recipe from the Campania region. Ingredients:
500 g spaghetti, dry |
3 slices bread, stale and dry |
4 anchovies, desalted |
1/4 cup basil leaves |
1 teaspoon oregano, chopped |
2 garlic cloves |
6 tablespoons extra virgin olive oil |
Directions:
1. Peel garlic and rub the bread slices with garlic. In a food process blitz the bread to large crumbs Set aside.
2. In a pan, saute garlic cloves with 2 tablespoons of oil: fry the breadcrumbs in the oil, being careful that the garlic does not become too brown. Remove from pan and set aside.
3. Cook the spaghetti in salted water until al dente drain.
4. In another pan, put 4 tbsp oil, the chopped anchovies and oregano saute gently just before spaghetti is cooked.
5. Add the spaghetti into the pan with the anchovies, then add the crispy bread and stir quickly finishing with a handful of basil leaves, torn into pieces. Serve immediately.
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