Pasta With Anchovies and Breadcrumbs Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Bring a large pot of well salted water to a boil. While the water is heating, remove the crusts from the bread, if you like, and tear or cut it into cubes.

3. Step 3

   Put bread cubes, garlic, and 1/4 teaspoon of kosher salt in a food processor and pulse to make coarse breadcrumbs. You should have about 2 cups of crumbs, a bit more if the crusts are not removed.

4. Step 4

   Heat the 3 tablespoons of the oil in a large Dutch oven or other heavy-duty pot over medium heat. When the oil shimmers, add the breadcrumbs. Cook, stirring frequently, until the crumbs are lightly brown and crisp, about 5 to 12 minutes, depending on the moisture in the bread.

5. Step 5

   Transfer the breadcrumbs to a bowl, toss with lemon zest, if using, and set aside.

6. Step 6

   Meanwhile, cook the pasta according to al dente according to package instructions, reserving 1/2 cup of the pasta water. Drain the pasta and set aside.

7. Step 7

   Wipe out the pot used for the breadcrumbs. Add 3 tablespoons of the oil over medium heat until it shimmers. Add the halved garlic cloves and cook until lightly brown, about 2 minutes.

8. Step 8

   Remove and discard the garlic pieces.  Add the anchovies and crushed red pepper to the garlic-flavored oil and cook for 1 minute longer. Add the lemon juice, if using. 

9. Step 9

   Add the pasta to the pot and toss, cooking, until warmed through. Add some cooking water to loosen the mixture as needed. Taste and adjust the seasonings with salt and more crushed red pepper flakes, if desired.

10. Step 10

    Plate the pasta in wide, shallow pasta bowls and top with a generous amount of garlic breadcrumbs. Garnish with chopped parsley and Parmesan cheese, if using. Serve with lemon wedges, if desired.