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  • Spaghetti with Breadcrumbs and Anchovies

    This simple dish tastes very rich and is full of flavor. The anchovies deepen its flavor, and the breadcrumbs provide a texture contrast that is as satisfying and crunchy as it is surprising.

    • 4 tablespoons (60 mL) extra virgin olive oil, divided
    • 1 clove garlic, peeled and thinly sliced
    • 3 salt-packed anchovies, rinsed and deboned
    • ½ cup (118 mL) fresh breadcrumbs
    • Salt, to taste
    • 11 ounces (308 g) spaghetti

    1. In a medium skillet, heat 2 tablespoons (30 mL) of the olive oil, the garlic, and the anchovies over low heat. Break up the anchovy fillets with a wooden spoon. When the garlic starts to change color and the anchovies have melted into the oil, remove the pan from the heat.

    2. In a small skillet, heat the remaining 2 tablespoons (30 mL) of olive oil over low heat and add the breadcrumbs. Stir and toast the breadcrumbs until they become golden.

    3. Bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the pasta, and cook to al dente, according to the package instructions.

    4. Toss the pasta with the garlic and anchovy mixture. Add the salt, to taste. Sprinkle with the breadcrumbs, and serve immediately.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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