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 oz (320 g) bucatini (holed spaghetti)
- 8 anchovy fillets, in oil
- 3 oz (80 g) diced bread with no crust
- 3 1/2 tbsp (40 g) grated Pecorino cheese
- 1 tsp ground chili
- 2 garlic cloves, minced
- 2 tbsp (30 ml) 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 tbsp 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: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
- Cholesterol: 20