Wednesday, January 14, 2009

pasta brutti

i'm calling this one "pasta brutti" because of it's scrap ingredients and forceful flavor. if you like anchovies, this makes them the centerpiece, not the garnish. **addictive.
pasta brutti

1/2 lb pasta (perciatelli or spaghetti)
1/2 c. sicilian or italian olive oil
1 c. freshly grated 'stale bread' crumbs
1 lg. onion, chopped in small pieces
4 cloves garlic, smashed 
2oz tin of anchovies in olive oil, like 'Cento'
red pepper flakes
1 bundle of parsley, minced

Heat 1 T. oil on low. Add bread crumbs and toast until lightly browned & crisp, about 10 minutes. In another skillet, heat oil on low and add garlic & onion. Simmer 5 minutes until softened but not browned, then add anchovies to pan, pressing with a fork so the filets coat the onion & garlic mixture. Add red pepper flakes, stir, and leave on low heat. Meanwhile, cook perciatelli in boiling salted water until al dente. Drain, saving a little of the cooking water, and return to pot. With a wooden spoon, stir in anchovy onion paste, bread crumbs, and chopped parsley. Add salt & pepper to taste. Serve right away. Great with an 'insalata romana', some sparkling water or a glass of vino ;-)

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