My latest pasta addiction is a breadcrumb and anchovy based “sauce”. Yes – anchovy. But don’t turn away to the next blog because of the A – word. If its not quite your thing, but you’re a bit adventurous, this is a good way to introduce them into your diet. I am speaking from experience here. They are to be smashed up, so you don’t get the texture of them which is major turn off for some. It fits the not-quite-winter-yet-not-quite-spring flavouring, takes little effort and most of the ingredients you can have on hand. So get your salted pot boiling, add your pasta of choice and follow the rest. Will serve 2.
Add a good glug of extra virgin olive oil, a smashed garlic clove, some chilli flakes, a sliced anchovy and finely diced shallots into a fry pan. Saute over a medium heat until shallots are translucent. Add a third of a cup of breadcrumbs and allow the oil to soak through. On a medium heat the breadcrumbs shouldn’t burn but become crisp. Finely grate the rind of half a lemon and add it at the last minute with a handful of torn rocket (if the rocket/arugula is too long, the dining elegance factor will be disrupted while trying to manoeuvre the long stems into the mouth). The rocket only needs to go in at the last minute to wilt and become a vibrant green.
Drain the pasta well before adding it to the breadcrumbs. Otherwise the crispy breadcrumbs will become too soggy. The contrast in texture of the crispy breadcrumb against the soft pasta is all part of the attraction with this dish. Add a good serving of Parmigiano Reggiano cheese or another hard cheese and have the option of adding more olive oil available.
Filed under: In 15 minutes, Recipes , anchovies, breadcrumbs, garlic, lemon, rocket, shallots
