Ingredients for Pasta with Spicy Anchovy Sauce and Dill Bread Crumbs

• 180ml extra-virgin olive oil, divided

• 475ml fresh bread crumbs (preferably from a baguette)

• 1/4 cup chopped dill

• 450g red onions, thinly sliced (725ml )

• 1 (60g) can flat anchovy fillets, drained and chopped

• 450g bucatini or perciatelli pasta (long tubular strands)

• 1/2 teaspoons dried hot red-pepper flakes

Heat 60ml oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook bread crumbs, stirring constantly, until deep golden and crisp, 6 to 8 minutes.

Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoons each of salt and black pepper.

Wipe out skillet, then cook onions with 1/4 teaspoons salt in remaining 120ml oil over medium heat, stirring frequently, until very soft, 12 to 15 minutes. Add anchovies and cook, mashing anchovies into onions, until dissolved.

Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tablespoons salt for 4.7L water) until al dente. Reserve 120ml cooking water, then drain pasta.

Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine. Add about half of bread crumbs and toss to coat. Serve sprinkled with remaining bread crumbs.

Avvertenza

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