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Spaghetti with Anchovies and Dill Bread Crumbs

Serves 4 to 6

3/4 cup extra virgin olive oil [1], divided
2 cups fresh bread crumbs
1/4 cup fresh dill, chopped
Sea salt [2] and freshly cracked pepper
2 cups white onion, sliced
2 oz Nettuno anchovy filets [3] (about 15), chopped
1/2 teaspoon red hot pepper flakes
1 lb Martelli [4] spaghetti

Heat water to boil for the pasta.

In a wide shallow pan heat 1/4 cup olive oil over medium heat. Add the bread crumbs and toast until golden brown and crunchy, about five minutes. Transfer bread crumbs to a bowl and toss with fresh dill and season with salt and pepper.

Wipe out the pan and heat remaining 1/2 cup olive oil over medium heat. Add onion and cook until soft, about 10 minutes. Add anchovies and red hot pepper flakes and mix to combine, 1-2 minutes. Remove from heat.

When the pasta water is boiling, add 1 to 2 handfuls of coarse salt, stir to dissolve, and then add the spaghetti. When the pasta is al dente, discard the water (but reserve about 1/2 cup) and return the pasta to the pot with the 1/2 cup of water.

Pour the anchovy sauce over the spaghetti and add half the bread crumbs. Once plated, garnish the pasta with more bread crumbs, 1-2 anchovy filets (optional), and a drizzle of extra virgin olive oil.