Pasta with Anchovies

🧂 Ingredients

• 1 lb pasta/spaghetti
• Kosher salt
• 4 oil-packed flat anchovy fillets
• 6 large garlic cloves

  thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1 cup plus 3 tbsp olive oil

  divided
• 1/2 cup chopped fresh flat-leaf parsley
• 1 cup panko breadcrumbs
• 1 tsp chopped fresh basil
• Freshly ground black pepper
• Freshly grated Parmesan

  for serving

Instructions

• 1 Cook pasta in a large pot of boiling salted water drain, reserving 3 Tbsp. of
  the pasta liquid.
• 2 Heat 1 cup of oil
• 3 Cook anchovies, garlic, red pepper flakes, and a pinch of salt in a large
  skillet over medium-low heat, stirring occasionally, until anchovies dissolve
  and garlic is tender, 6–7 minutes
• 4 Stir in parsley, then remove from heat.
• 5 While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a skillet over
  medium heat
• 6 Add panko and cook, stirring often, until golden, about 5 minutes.
• 7 Season with salt and pepper, then transfer to paper towels to cool.
• 8 Add al dente pasta to Anchovy Sauce and stir to coat.
• 9 Stir in reserved pasta cooking liquid, then half of the panko mixture.
• 10 Cook over medium, stirring constantly, until heated through, 1–2 minutes; season
  with salt and pepper.
• 11 Serve topped with Parmesan, fresh basil and remaining panko mixture.

Nutrition Info