Here is an easy to make pasta dish that should please everyone. Pasta With Anchovies And Breadcrumbs. This simple dish has the lovely flavors of anchovies along with the tomatoes and garlic and the crunch of the Panko breadcrumbs. I hope you make this recipe I know you will enjoy it. The recipe can be found below, Enjoy!
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PASTA WITH ANCHOVIES AND BREADCRUMBS
1 Lb. Any kind of pasta.
4-5 Tbsp. Olive oil.
1 2 Ounce tin of anchovies.
4 Large plum tomatoes cut and seeded.
8-10 Cloves of garlic finely diced or minced.
Fresh ground black pepper to taste.
1/2 to 1 Cup any kind of breadcrumbs I used Panko.
1/2 to 1 Cup of any kind of Italian cheese.
METHOD;
Bring large sauce to a boil full of well salted water. About 1 Tbsp. salt per gallon.
Cook pasta until al dente which could be between 7 to 10 minutes.
Drain and return pasta to sauce pot and coat with some olive oil and put lid on and set aside.
In a large saute/skillet add olive oil and put on medium high heat.
When oil heats add your anchovies and mash them up into a paste into the oil.
Once done add your garlic and saute until lightly browned.
Once browned add your tomatoes and saute.
The tomatoes will need 7 to 10 minutes to breakdown.
Add some black pepper to the sauce.
Add some crushed red pepper flakes to sauce if desired for some heat.
Depending on how many people you have to feed add 1/2 to 1 cup of chix stock to make a thin sauce.
Now uncover your pasta and slowly add your breadcrumbs a little bit at a time and mix in with a tong or pair of large wooden spoons.
Once this is done do the same with the cheese of your choice.
Now once this is done then it is time to portion out your pasta into bowls or plates and then just before serving spoon on some of this delicious thin sauce and you will be good to go! Add some additional cheese on top or some more black or red pepper if desired. Enjoy!
23 Comments
Thanks Theresa! I appreciate the input! Cheers to you! Thanks for watching!
I had no idea! I don't have cable TV! I appreciate the compliment you have no idea! I need to make more $ to get cable! Cheers!
Richard, first off… great video! I've never seen anyone mix breadcrumbs into the pasta like that. What a great idea. Thanks for sharing another great recipe! Thumbs up.
Nice plate. I hear ya about the starch h2o. Looks like you made the big time. You have 2 haters now…lol. (since everyone is chimming in about the evo, i think it is too healthy. butter is better for the heart. j/k)
it may be a peasant dish, but definitely a royal taste! Good job, Richard! Inspiring recipe again! Btw, no onions in the sauce? I was surprised!
Richard great video as usual I was wondering if you could add me to your featured list I went ahead and added you to my cooking friends featured list…thank you
Got some nice flavors going on there Richard , great looking dish…!!!
Could you do another sharpening video. For a machete really big fan, I watch your sharpening video's all the time
Thank you very much, very excited and looking forward to watching another sharpening video
I love anchovies. If make this I will be eating by my self, and that's ok, because I LOVE it! Thanks Richard another winner. Thumbs Up! .
Simple dishes are some of the best eats!! I agree about the starch water…stock is so much better, and this dish looks like a great meal to me!!
Richard, I asked my wife to make this and it was delicious. Very unique taste that we loved. This will be a recipe she'll be making quite often. Thank you for it.
OK then, I am in a chef school and in a few weeks I should do a test and this is my choice for that test,
I will do this pasta for them 😀 im searching for something else on your channel Richard.
Here is an easy to make pasta dish that should please everyone. Pasta With Anchovies And Breadcrumbs. This simple dish has the lovely flavors of anchovies along with the tomatoes and garlic and the crunch of the Panko breadcrumbs. I hope you make this recipe I know you will enjoy it. The recipe can be found below, Enjoy!
Italian Cooking: Italian Food Recipes: Pasta Recipes: Pasta With Anchovies And Breadcrumbs
Care to weigh in on the debate whether or not marinara sauce contains anchovies, capers and sometimes even tuna fish? Or is that sugo alla puttanesca and marinara contains no fish? What do you call your sauce with the anchovies?
Loved it
You should make souce and then pasta!
garbage
I am fond of your tendency to eschew traditional wisdom, that might not be so wise. You really must finish cooking the pasta in the sauce though. It produces a sauce with a creamy texture that HOLDS to the noodles, and that's really what it's all about.
Here's a checklist:
– Bronze cut pasta. This is extruded from a traditional bronze die, this MATTERS. It ensures that the pasta has a craggley texture, with more surface area = more sauce area
– Under cook the crap out of the pasta. When it's flexible it's ready. Your sauce will not get too starchy. This is an old wives tale. It can be thinned with water if necessary.
– The undercooked pasta should be added directly to the sauce on high heat and continually stirred until the pasta is of desired firmness.
I can't taste the final product through Youtube, but I'm sure it taste well. You talked about peasant food, they used whatever ingredients were available to them. You would have got hit with the wooden spoon in my house for rinsing the pasta, it doesn't absorb the flavors as well. If you used some of the oil from the anchovies, and infused with the hot pepper flakes, and more garlic into the oils, you wouldn't have had to use the chicken stock. Sorry your not a big fan of pasta water. Why waste your chicken stock when you don't have to ? Thanks for your video.
There we go. Lol
Very nice
That's a lot of garlic. Italians in Italy use very little garlic in their cooking. Most of the time they put a garlic clove in the oil and once the flavor has been pulled out of the garlic clove they remove the garlic clove and it goes in the garbage.