4 to 6 servings

Ingredients

Salt 

¼ cup extra virgin olive oil, divided, plus more for finishing

½ cup breadcrumbs, ideally made from stale bread 

1 onion, chopped

Freshly ground black pepper

3 cloves garlic, minced

1 pound long pasta, like bucatini

½ teaspoon chili flakes (adjust to taste)

1 teaspoon grated lemon zest

2 tablespoons drained capers

8–10 anchovy fillets

Pecorino cheese, grated

½ cup chopped fresh Italian parsley

Directions

Bring a large pot of water to a boil and salt it.

Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the breadcrumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes. Remove breadcrumbs from pan and set aside.

Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic and cook until fragrant, about 1 minute.

Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid.

Turn the heat under the onions to medium-high, add the chili flakes, lemon zest, capers, and anchovy fillets; cook, stirring occasionally, until the anchovies have melted into the mixture, and it’s heated through, about 2 minutes.

Add the pasta to the anchovy mixture and toss well to combine.

Over low heat, add a generous handful of Pecorino and a splash of the reserved pasta water while tossing the pasta vigorously. Add more pasta water as needed to keep the pasta moist. The heat from the pasta and the skillet will melt the cheese, and the starchy water will create a silky, cohesive sauce that envelops the pasta.

As a last step, add most of the breadcrumbs and the Italian parsley. Toss to mix. Taste and adjust seasoning.

Finish with a drizzle of olive oil and a sprinkle of remaining breadcrumbs right before serving to keep them from getting soggy.

Enjoy!

Order now at DeLaurenti.com