Ingredients: |
Ingredients: 1 T unsalted butter
3 T EVOO
½ c pinko breadcrumbs
Kosher salt
Black pepper, freshly grated
1 lb spaghetti
4 fillets anchovies packed in oil
4 cloves garlic
Pinch crushed red Chile flakes
1 28 oz can whole tomatoes, crushed by hand
¼ c black olives, pitted and roughly chopped
2 T capers, chopped
2 T flat leaf parsley, minced
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Directions: |
Directions:Melt the butter and 1 T EVOO in a small skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast until golden brown and crispy, 2 to 3 minutes. Set aside.
Bring a large pot of water to a boil. Season aggressively with salt. Add the pasta and cook to al denote, 1 to 2 minutes less than the package recommends. Drain, reserving 1 c of the pasta cooking water.
Heat the remaining 2 T EVOO in a large skillet over medium-high heat. Add the anchovies and cook, using a wooden spoon to break them up, until the anchovies begin to dissolve into the oil, 2 to 3 minutes. Reduce the heat to low. Add the garlic and Chile flakes and cook, stirring, an additional 1 to 2 minutes, taking care not to burn the garlic. Stir in the tomatoes, olives, capers, ½ t salt and ¼ t pepper. Bring to a simmer and cook until thickened, 10 to 15 minutes. Increase the heat to medium-high, then add the spaghetti and ¼ to ½ c of the pasta water. Cook, tossing, Neil the pasta is coated and the sauce begins to thicken, 1 to 2 minutes. Remove from the heat and stir in the parsley. Top with the toasted breadcrumbs and serve immediately. |
This recipe for Pantry Pull Pasta Puttanesca is from