BUCATINI WITH HOT CHERRY PEPPERS, TOASTED BREAD CRUMBS & ANCHOVIES
Quick, salty-umami bucatini with anchovy paste, cherry peppers, toasted crumbs and pecorino.
"Salty, spicy, and full of crunch — now that’s Italian!" - Alexia
Ingredients
- 1 lb bucatini pasta
- 1/2 cup extra virgin olive oil
- 6 cloves fresh minced garlic
- 6 large hot cherry peppers (seeded and chopped fine)
- 5 anchovy fillets
- 1/3 cup plain bread crumbs (toasted)
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup fresh chopped parsley
- 1 cup reserved pasta water
- Sea salt (to taste)
- Cracked black pepper (to taste)
- Garlic salt (to taste)
Instructions
Toast the Bread Crumbs
Add olive oil into a skillet and mix in the bread crumbs. Toast over high heat, stirring constantly, until golden brown. Set aside.
Prep the Anchovies and Peppers
Finely chop the anchovy fillets, add a bit of oil from the can, and smash with a fork until a smooth paste forms. Stem and seed the cherry peppers, then chop them fine.
Start the Sauce
Heat a large skillet over medium-high heat. Add the extra virgin olive oil, then add the garlic. Sauté until golden brown, stirring constantly.
Add Seasoning and Anchovies
Season with sea salt and cracked black pepper. Lower the heat and add the anchovy paste, stirring until it fully dissolves into the sauce.
Add the Cherry Peppers
Stir in the chopped cherry peppers and cook for a couple of minutes. Turn off the heat and set the sauce aside.
Boil the Pasta
Bring a large pot of salted water to a rapid boil. Add the bucatini and cook until al dente. Reserve 1 cup of pasta water before draining.
Combine Pasta and Sauce
Add the cooked bucatini directly into the skillet with the sauce. Add chopped parsley, grated Romano cheese, and toasted bread crumbs.
Finish with Pasta Water
Slowly pour in the reserved pasta water while mixing until the sauce reaches your desired consistency.
Season and Serve
Season to taste with garlic salt and cracked black pepper, mix well, and plate it up. Enjoy!