PASTA San GIUSEPPE
St. Joseph’s Day Pasta
Ingredients :
1/3 cup olive oil, divided
2 cups unseasoned breadcrumbs
Table salt for the pasta water
1 pound bucatini, spaghetti, fettuccini, or other long pasta
8 anchovy fillets, chopped
Crushed red pepper flakes
Instructions:
- In a large sauté pan over medium heat, heat ¼ cup of oil. Add the breadcrumbs and mix with a wooden spoon. Toast the breadcrumbs until lightly browned, 2 to 3 minutes. Set aside in a small bowl.
- Meanwhile, in a 6-quart pot over high heat, bring about 4 quarts of salted water to a boil. Add the pasta, stir, and cook to just under al dente, about 2 minutes less than the box instructs.
- Meanwhile, as the pasta cooks, in the same sauté pan used for the breadcrumbs, add the remaining ¼ cup of oil, chopped anchovies and the oil they came in, and red pepper flakes, and cook over low heat until the oil is hot but not burning, and the anchovies break down.
- Drain the pasta, reserving 2 or 3 tablespoons of pasta water. Add the pasta to the sauté pan. Coat evenly, adding a few tablespoons of the pasta water, or additional oil, if it’s looking dry. Continue until the pasta is fully cooked to al dente.
- Turn the heat off, and add most of the breadcrumbs to the pasta, stirring to coat evenly. Season with additional salt, if needed. Plate the pasta and top each dish with the remaining breadcrumbs.
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