PASTA WITH OLIVE OIL, ANCHOVIES, AND CAPERS
INGREDIENTS
1 pound spaghetti
Pinch of Pink Himalayan Sea Salt
5 oil-packed flat anchovy fillets (feel free to add a couple more for additional flavor)
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley OR 1/4 cup of dried parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
4 oz jar of capers drained (save the brine
Freshly ground black pepper
Freshly grated Parmesan (for serving)
METHOD
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain but save 3 Tbsp of the pasta water.
Add 1 cup of good olive oil to a deep skillet and heat to medium-low. Add anchovies, garlic, red pepper flakes and a pinch of salt stirring occasionally until anchovies dissolve and garlic is tender, 6–7 minutes (but do not brown). Stir in parsley, remove from heat and set aside.
Heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and saute, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1–2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
Just before serving, add capers and stir gently but thoroughly. Add the caper brine to taste.
