Pasta With Anchovies And Bread Crumbs

Ingredients

• ⅓ cup plus 1 1/2 tablespoons extra virgin olive oil
• 2 cups dried bread crumbs, grated from stale bread
• 2 garlic cloves, peeled
• ¼ cup tomato extract (available in specialty food markets) or 1/3 cup tomato paste
• Kosher salt
• 1 ½ pounds spaghetti
• 12 to 14 anchovy fillets packed in oil, drained
• 1 ½ tablespoons chopped flatleaf parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    719 calories; 19 grams fat; 3 grams saturated fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 111 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 22 grams protein; 7 milligrams cholesterol; 589 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a large heavy skillet over low heat, heat 1 tablespoon of the olive oil. Add the bread crumbs, and stir constantly until they are toasted and golden brown. Transfer to a small serving bowl, and set aside.
2. In a medium skillet over medium heat, combine 1/3 cup of the olive oil with the garlic cloves. Saute until lightly browned. Remove and discard the garlic. Add the tomato extract and 1 cup of warm water. Stir until the extract is dissolved. Reduce heat to low, and simmer for 10 minutes. Set aside.
3. Fill a large pot 3/4 full of water; salt lightly and bring to a boil. Add the spaghetti, and cook until al dente, 7 to 9 minutes. While the spaghetti is cooking, select a skillet large enough to fit over the top of the pot. Using the skillet as a double boiler, combine the anchovies and remaining 1/2 tablespoon of olive oil. Place the pan on top of the spaghetti pot, and stir the anchovies until they are dissolved and creamy. Remove the skillet and, using a rubber spatula, scrape the anchovies into the tomato mixture. Simmer together for 2 minutes.
4. Reserve 1 cup of the spaghetti cooking water, and set it aside. Place the spaghetti in a large serving bowl, and top with the tomato sauce. Mix thoroughly, adding a little of the reserved liquid if necessary. Sprinkle with the parsley and some of the bread crumbs. Serve immediately, passing the remaining bread crumbs on the side.