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4c097658 9759 4a85 8b6b 03a4269c5b2a  2016 03 21 13 11 12
Alexandra Stafford
Alexandra Stafford

Pasta with garlic, anchovies, pepper flakes and oily breadcrumbs -- I learned this from an old Mario Batali cookbook, and it's become a favorite from-the-pantry meal: heat a few tablespoons of olive oil in a large skillet. Add fresh breadcrumbs and cook over medium heat until golden and crisp, about 7 min. Meanwhile bring a large pot of salted water to a boil. Cook pasta; drain, reserving some of the pasta cooking water. Meanwhile, transfer crumbs to a plate. Wipe out pan, add more olive oil, being more generous this time. Add a few minced anchovies, garlic and pepper flakes to taste. Cook over low heat. If garlic begins turning brown, remove pan from heat. When garlic and anchovies are soft, turn up the heat, add pasta and cook for 30 seconds, tossing to combine and coat. Add a splash of cooking liquid if mixture seems dry. Add a handful of reserved oily crumbs or more to taste. Serve immediately. Any extra crumbs can be stored at room temperature for days.

Alexandra Stafford
Alexandra Stafford
#notrecipe #notcontest
cynthia | two red bowls
This noodle shape (and this dish!) has my heart!!! ????
Alexandra Stafford
Alexandra Stafford
Yay!! Thank you, Cynthia ❤️❤️❤️
Amanda Sims
Amanda Sims
What noodle is this?
Alexandra Stafford
Alexandra Stafford
This bag is telling me it's called "trottole," but I've seen it called "vesuvio" too. A long time ago I bought a bag of the vesuvio shape from Eataly -- really pretty blue bag as I remember.
Alexandra Stafford
Alexandra Stafford
It's so nice for catching all of those breadcrumbs!
Sarah Jampel
Sarah Jampel
My question exactly!
Kate Kudish
Kate Kudish
YUMMM
Alexandra Stafford
Alexandra Stafford
Thank you! ?
Alexandra Stafford
Alexandra Stafford
#pasta