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Tasty pasta with anchovy and breadcrumbs


Pasta has been an Italian tradition for many years. For them it is a national dish, for us it is an extraordinary dish with a delicious taste to enjoy.

Pasta from calabria

Ingredients

  • 1 2oz can flat anchovies packed in oil, drain and chopped
  • 6 T extra virgin olive oil
  • 2 cups breadcrumbs, toasted
  • 1/2 peperoncino or 1/4 t chili pepper flakes, more or less to taste
  • 1 lb thick spaghetti (spaghettoni ), bucatini or perciatelli
  • salt to taste (sparingly, depending on the anchovies)

Method

  1. Heat olive oil in a small pan and lightly toast breadcrumbs stirring to prevent burning.
  2. Remove breadcrumbs, place in bowl, keep warm and set aside.
  3. In a large skillet or pan heat the rest of the olive oil.
  4. Add the peperoncino or flakes.
  5. Saute for a minute.
  6. Add the anchovy, crushing with a fork into a paste.
  7. Meanwhile cook the pasta.
  8. When the pasta is done, drain, reserving some of the pasta water. Transfer to a warm bowl.
  9. Pour sauce over pasta and toss well.
  10. If too dry for your taste add a tablespoon or two of the pasta cooking water to further moisten the pasta.
  11. Sprinkle breadcrumbs onto individual servings at table.
  12. Enjoy!

(Source: e-rcps.com)

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Comments
 Comments ( 2)
Latest 10 Comments
anonymous says:
08-Oct-2008
anonymous
anonymous says:
07-Oct-2008
anonymous
seems yum
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