Alex's Anchovy Bucatini
This recipe creates a rich and savory bucatini dish, featuring a robust sauce built on minced anchovies, roasted red bell peppers, and sweet onions. Toasted stale Italian breadcrumbs provide a delightful textural contrast, while fresh Parmigiano-Reggiano and parsley complete this umami-packed pasta, perfect for a hearty meal.
Equipment
- 1 Baking Sheet
- 1 Food Processor
- 1 Large Pot For cooking pasta
- 1 Large Saute Pan
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 3 cups cubed stale Italian bread
- Salt
- 1 pound bucatini pasta
- 8 tablespoons olive oil divided
- 2 2-ounce cans anchovy fillets, in olive oil, minced
- 1 cup 2 large roasted red bell peppers, seeded and finely minced
- 1 cup sweet onion finely minced
- 7 garlic cloves thinly sliced
- 1/2 teaspoon red chili flakes
- 1/2 cup grated Parmigiano-Reggiano divided
- 1/3 cup minced Italian parsley leaves
Instructions
- 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. Serve immediately.
Notes
1. The success of this dish hinges on building layers of umami. Don't be shy with the anchovies; they dissolve into the sauce, providing a savory depth rather than an overpowering 'fishy' taste.
2. Ensure your Italian bread is truly stale for the best breadcrumbs; this allows them to crisp up beautifully in the olive oil, providing a crucial textural contrast. Toast them until deeply golden for maximum flavor.
3. Reserving pasta water is vital. Its starch content helps emulsify the sauce, creating a silky, cohesive coating for the bucatini.
4. Cook the anchovies and bell peppers rapidly to release their aromatics without burning. The sweetness of the red bell pepper balances the saltiness of the anchovies.
5. Freshly grated Parmigiano-Reggiano makes a significant difference in flavor and meltability compared to pre-grated options.
2. Ensure your Italian bread is truly stale for the best breadcrumbs; this allows them to crisp up beautifully in the olive oil, providing a crucial textural contrast. Toast them until deeply golden for maximum flavor.
3. Reserving pasta water is vital. Its starch content helps emulsify the sauce, creating a silky, cohesive coating for the bucatini.
4. Cook the anchovies and bell peppers rapidly to release their aromatics without burning. The sweetness of the red bell pepper balances the saltiness of the anchovies.
5. Freshly grated Parmigiano-Reggiano makes a significant difference in flavor and meltability compared to pre-grated options.