April 8th, 2012
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.
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.