Prep time: 5 min
Cooking time: (as long as it takes to cook your pasta)... 10 minutes or so
Serves: 4
Ingredients:
1/2 cup best-quality extra-virgin olive oil
Pinch crushed red pepper flakes
4-6 drained oil-packed anchovy fillets, chopped (the magazine says optional, but in my world they shine)
1-1/2 cups coarse fresh breadcrumbs (with crust), I used some rosemary focaccia
4 jumbo cloves garlic, finely sliced (I used my microplane slicer (the slices are so thin they are translucent)
1/4 cup finely chopped fresh flat-leaf parsley
Cooking time: (as long as it takes to cook your pasta)... 10 minutes or so
Serves: 4
Ingredients:
1/2 cup best-quality extra-virgin olive oil
Pinch crushed red pepper flakes
4-6 drained oil-packed anchovy fillets, chopped (the magazine says optional, but in my world they shine)
1-1/2 cups coarse fresh breadcrumbs (with crust), I used some rosemary focaccia
4 jumbo cloves garlic, finely sliced (I used my microplane slicer (the slices are so thin they are translucent)
1/4 cup finely chopped fresh flat-leaf parsley
handful of roasted cauliflower and roasted beets, sliced thin
3/4 lb. dried pasta (I used fiorelli because they are so cute fC recommends spaghetti, spaghettini, or linguine)
Directions:
1. Cook pasta in salted boiling water, as per package directions.
2. Bring a large pot of well-salted water to a boil over high heat and cook as directed on the package.
3. Meanwhile, heat the oil and red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spatula, until the pepper flakes are sizzling, about 5 minutes. Add the anchovies, if using, and mash them with the spatula until they begin to dissolve.
6. Drain pasta, reserving 1 cup of cooking water. NOTE: I placed the roasted beets and cauliflower in a colander or strainer before draining the pasta. The hot water heats the vegetables.
3/4 lb. dried pasta (I used fiorelli because they are so cute fC recommends spaghetti, spaghettini, or linguine)
Directions:
1. Cook pasta in salted boiling water, as per package directions.
2. Bring a large pot of well-salted water to a boil over high heat and cook as directed on the package.
3. Meanwhile, heat the oil and red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spatula, until the pepper flakes are sizzling, about 5 minutes. Add the anchovies, if using, and mash them with the spatula until they begin to dissolve.
4. Raise the heat to medium, add the breadcrumbs, and cook, stirring often, until the crumbs are deep golden, about 3 minutes. Add the garlic and cook, stirring, until the breadcrumbs are crisp and brown, about 1 minute.
5. Remove from the heat, stir in the parsley, and season with salt to taste (if using anchovies, you may not need extra salt).
7. Add the drained pasta and heated vegetables into the skillet and toss well. If it seems to dry to you, add some of the pasta water. I personally loved the dry, crunchiness of the dish as is.
A perfectly easy, perfectly heavenly quick dinner and the leftovers are going to make an awesome frittata tomorrow morning.
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