In this recipe, besides tomatoes and anchovies, I've also added crispy breadcrumbs. This crunchy addition adds more interest, but you can certainly just stick to grated Parmesan cheese for a surprisingly flavorful pasta dish.
Tomato and Anchovy Pasta with a Crunchy Surprise
Recipe by Orly Peli-Bronshtein, Walla Food Team
Total time: 10 minutes, easy to prepare
Ingredients for 4 servings:
1 package of penne pasta
4 tablespoons olive oil
3 anchovy fillets
3 minced garlic cloves
1 chopped chili
2 peeled and chopped tomatoes
For crispy breadcrumbs:
2 tablespoons olive oil
1/2 cup breadcrumbs
2 tablespoons chopped parsley
2-3 tablespoons finely grated Parmesan cheese
Preparation:
1. Heat a large pot with salted water to cook the pasta.
2. Meanwhile, prepare the crispy breadcrumbs: heat a pan with olive oil, mix in the breadcrumbs and parsley. Fry together for a minute or two. Let cool, then add the Parmesan. Set aside.
3. Heat a wide, shallow pot with olive oil, and add the anchovies. Mash the fillets while frying over low heat. Add garlic and chili, and when fragrant, add the chopped tomatoes. Continue frying for about 3 minutes until the mixture is flavorful. Turn off the heat.
4. When the pasta water is boiling, cook the pasta according to the package instructions until al dente.
5. Transfer the pasta to the sauce pot with a quarter cup of the cooking water, and mix together.
6. Serve on plates and sprinkle the crispy breadcrumbs on top.
Orly Peli-Bronshtein, in collaboration with Sugat