Bucatini with Anchovy, Sweet & Hot Peppers, Lemon, & Toasted Breadcrumbs
This dish was inspired by one of the quintessential dishes of Sicily, pasta con le sarde, or pasta with sardines. This version uses anchovies rather than sardines for a lighter, cleaner flavour. Get all your ingredients together and cook the anchovies and peppers while the pasta is boiling.
Loading ...April 8th, 2012
Servings
4Prep Time
20 minutesCook Time
25 minutesIngredients
- 1 pound dried bucatini
- 1/2 Cups olive oil
- 6 cloves large garlic, thinly sliced
- 12 canned anchovy fillets, minced
- 6 ounces Italian frying peppers, or hot cherry peppers (about 6 peppers), seeded and thinly sliced crosswise
- 1/2 Cups thinly sliced pepperoncini
- 3/4 Cups dried bread crumbs (preferably Japanese panko)
- 1/4 Cups plus 2 tbsps grated Parmigiano-Reggiano
- pinches of crushed red pepper flakes, or more to taste
- 11/4 Cups plus 2 tbsps sliced parsley
- 1 lemon, halved
Directions
Bring a large pot of salted water to a boil. Add bucatini and cook al dente, approximately 7 minutes.
Meanwhile, heat oil in a wide, deep, heavy-bottomed sauté pan over medium-high heat. Add garlic and anchovies, and cook, mashing anchovies with a wooden spoon, until they dissolve, approximately 3 minutes.
Add Italian frying peppers and cook, stirring to integrate the flavours, until peppers wilt just a bit, approximately 3 minutes.
Add pepperoncini.
When bucatini is done, drain it and add it to pan with the anchovy and pepper mixture.
Add breadcrumbs, Parmigiano, pepper flakes, and parsley. Squeeze half a lemon over pan, catching any seeds in your hand, and toss to combine well. Taste and adjust with more pepper flakes and/or lemon juice if desired.
Divide pasta among plates and serve.
