Anchovy Pasta with Garlic and Breadcrumbs

Anchovy Pasta with Garlic and Breadcrumbs

This is a pasta from Calabria and inspired by my recent trip to Tropea. I had the most incredible version of this classic recipe at Osteria della Cipolla Rossa. Not only is it quick to make and incredibly tasty but, it also uses cheap easy to find ingredients, unless of course you fork out for some high end anchovies.

Ingredients:

Serves 2
2 medium tomatoes
160g spaghetti
60ml extra virgin olive oil
4 garlic cloves, thinly sliced
8 anchovies
few spoons starchy pasta water
x2 handfuls breadcrumbs
x2 pinches of dried chilli (optional + obvs makes this 6 ingredients)
Salt and pepper

Slice a criss cross at the base of each tomato to just break the skin. Add to a small saucepan of newly boiled water for 30 secs. Then place into a bowl of iced water and peel off the skin. Slice in half and scoop out the inside of the tomato. Dice the flesh.

Cook the pasta in boiling salted water to the just before al dente. You will finish it off in the pan. Save about 5 spoons of the pasta water.

Set a large frying pan to a medium to low heat. Add the olive oil and followed by the garlic. Fry gently for 1-2 mins to just colour. Then add the anchovies and fry for 1 min to just break them up and add chilli if using. Add pasta straight into the pan with a few spoons of the starchy water. Cook on high for 30 secs for the sauce to thicken. Toss through the diced tomato and serve with the breadcrumbs on top seasoning with salt and pepper. Some extra anchovies on top if ya fancy!