Spaghetti with Anchovies and BreadcrumbsPRINT SHARE
The midnight spaghetti feast. After a raucous night of drinking, the typical Italian will bring the party back to their place and prepare a quick, tasty, plate of pasta to soak up all the alcohol. Enjoy with a group of friends or a special someone you’d like to impress, or even by your pajama-clad self. Just be careful, inebriation doesn’t mix well with hot oil on a stove. Start with the sauce’s ingredients in a cold pan and gradually bring them to temperature.
- In a large pot of boiling, salted water, add pasta to cook according to package instructions.
- In a large, cold, frying pan, add olive oil, garlic, capers, anchovies, and chili flakes. Turn on the heat and slowly allow it to come to a medium-high temperature. Break up the anchovies with the back of a wooden spoon and let them melt into the warming oil.
- When the pasta is 2 minutes from “al dente”, use a small coffee mug to reserve some of the pasta water. Set the mug aside and drain the pasta.
- Working quickly, add the drained pasta to the frying pan, along with some of the pasta water and let it finish cooking on high heat for one minute.
- Garnish with chopped parsley and toasted breadcrumbs.
- Serve immediately.
Tip: It is not customary to add grated cheese to any pasta with fish.