Tomato and Anchovy Pasta
A tomato-based pasta dish with the deep, briny and complex flavors of anchovies.
Ingredients
- 1 tbsp unsalted butter
- 10 anchovies finely chopped
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 1/4 cup extra virgin olive oil plus 1 tbsp
- 6 cloves garlic minced
- 1/2 tspn red pepper flakes
- 2 pt cherry tomato halved
- 1 tspn kosher salt plus more to taste
- 1 cup white wine
- 1 lb spaghetti cooked al dente, 1/4 cup cooking water reserved
- lemon zest to taste
Instructions
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Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
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Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
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Heat ¼ cup of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
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Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
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Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
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Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
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Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
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Serve the pasta topped with the anchovy bread crumbs and lemon zest.
