This simple and flavourful pasta dish with anchovies, garlic and toasted bread crumbs, truly captures the essence of Sicilian cuisine.
1 pound spaghettini
6 tbsp. extra virgin olive oil
1/4 cup bread crumbs
3 to 4 garlic cloves, minced
1 tsp. hot pepper flakes, or to taste
8 anchovy fillets (packed in oil)
1/4 cup grated pecorino cheese, to taste
2 tbsp. chopped Italian parsley, for garnish
Bring large pot of boiling water to a boil. Salt generously. Add pasta and cook until al dente.
Meanwhile, heat 2 tbsp. olive oil in large sauté over medium heat. Add bread crumbs. Cook, stirring occasionally, until toasted and golden brown, about 2 to 3 minutes. Remove from pan and set aside.
Add 4 tbsp. olive oil to sauté pan. Add garlic, hot pepper flakes and anchovies. Mash anchovies with a fork to break them up. Cook, stirring, until garlic is soft and lightly golden brown, about 1 to 2 minutes.
Add pasta and toss to combine. Finish with toasted bread crumbs, grated pecorino and parsley. Toss to combine. Serve.
Yield: 4 to 6 servings.