Bucatini with Anchovy Tomato Sauce and Pecorino Breadcrumbs

This pasta is packed with flavor, easy to make, and you might already have the
ingredients in your pantry!

Servings:

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Main Course

Italian

Pasta Anchovies easy recipe Bucatini

Instructions

1 Make the breadcrumbs. In a small nonstick pan, heat the olive oil over medium
heat. Add the breadcrumbs and cook, stirring frequently, until golden brown;
about 5 minutes. Transfer the toasted breadcrumbs to a bowl and stir in the
cheese. Set aside until ready to use.
2 In a large skillet, heat the olive oil over medium heat. Add the tomato paste,
stir, and cook until the paste darkens in color; about 3 minutes. Add the
garlic, anchovies and red pepper flakes. Stir and cook an additional minute,
being careful not to burn the garlic. Add the tomatoes and season with salt and
pepper. Lower the heat to medium low and let simmer until the sauce thickens;
about 15 minutes.
3 Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 2
minutes less than package directions for al dente. Drain the pasta, reserving 1
cup of the pasta water. Add the pasta, along with the butter and ¼ cup of the
pasta water, to the sauce pan and toss to coat. Continue cooking the pasta in
the sauce for an additional 2 minutes, adding more pasta water as needed to
loosen the sauce.
4 Divide the pasta between 4 bowls. Serve with the pecorino breadcrumbs, fresh
parsley and more cheese!