Description
A traditional southern Italian dish featuring bucatini pasta tossed with crispy bread crumbs, anchovies, garlic, and chili, offering a rich and savory flavor profile.
Ingredients
Units
Scale
- 11.2 ounces (320 g) bucatini (holed spaghetti)
- 8 anchovy fillets, in oil
- 2.8 ounces (80 g) diced bread with no crust
- 3.5 tablespoons (40 g) grated Pecorino cheese
- 1 teaspoon ground chili
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt, to taste
Instructions
- In a large pot of salted boiling water, cook the bucatini until al dente, according to package instructions. Reserve some pasta water, then drain the pasta.
- Meanwhile, heat 2 tablespoons of olive oil in a non-stick pan over medium heat. Add the anchovy fillets and cook until they dissolve into the oil, about 2-3 minutes.
- Add the minced garlic and ground chili to the pan, stirring frequently, until the garlic is fragrant, about 1 minute.
- Add the diced bread to the pan and cook, stirring occasionally, until the bread crumbs are golden brown and crispy, about 5 minutes.
- Combine the cooked bucatini with the bread crumb mixture, adding a splash of reserved pasta water if needed to help the sauce coat the pasta.
- Stir in the grated Pecorino cheese and mix well. Adjust seasoning with salt if necessary.
- Serve immediately, garnished with additional Pecorino cheese if desired.
Notes
For a spicier dish, increase the amount of ground chili. Use fresh bread for the best texture in the bread crumbs. This dish is best served immediately while the bread crumbs are still crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the bread crumbs may lose their crispiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
- Cholesterol: 20