SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES
This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangrattatto mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
- In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 107 grams, Fat 24 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 5 grams
ROAST TOMATO PASTA WITH BREADCRUMBS & RICOTTA
Use up ripe tomatoes in this simple, garlicky pasta dish. Any leftover breadcrumbs can be kept in the fridge for a couple of days
Provided by Rosie Birkett
Categories Dinner, Main course, Pasta, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the tomatoes with the oil, rosemary, bay leaf, garlic and shallots in a roasting tin. Season well and roast for 30-45 mins until the tomatoes are soft, concentrated and spilling their seeds and juices into the olive oil (cover with foil if browning too much). Discard the bay leaf and rosemary.
- While the tomatoes are roasting, make the breadcrumbs. Blitz the stale bread in a food processor. Heat the olive oil over a medium heat, then add the anchovies and cook for a couple of mins until dissolved into the oil. Add the lemon zest and chilli flakes and stir to infuse the oil, then add the breadcrumbs and fry for 4-5 mins until crisp, deeply golden and dry, stirring to make sure they don't catch. Set aside.
- Cook the pasta in plenty of boiling, well-salted water until al dente. Drain, reserving a cup of the pasta water. Place the roasting tin over a low-medium heat on the hob and pour the pasta into the tomato mixture, along with a generous slug of the pasta water. Cook for a couple more mins, shaking the tray and tossing to coat the pasta in the oil and juices. Divide between warm bowls and top with spoonfuls of ricotta and the anchovy breadcrumbs.
Nutrition Facts : Calories 1187 calories, Fat 72 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
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