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 ;-)