Alex's Anchovy Bucatini
Need A mixture of salt, parmigiano-reggiano, chili flakes, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Watch how to make this recipe.
Preheat the oven to 300 degrees F.
Put about 3 cups stale Italian bread on a baking sheet and put in hot oven.
Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs.
Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente.
Remove 1 cup of the cooking water and reserve.
Drain the pasta and set aside.
In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated.
Remove from the pan to a plate.
Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes.
Add the onions and cook for 6 to 8 minutes, stirring frequently.
Add the garlic and chili flakes, cook for an additional 3 to 4 minutes.
Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley.