Spaghetti with Breadcrumbs and Parmesan Meatballs

Spaghetti with Breadcrumbs

Serves 4-6.

• 1 lb. dried thick spaghetti or bucatini
• 3 TBS olive oil, divided
• 2 cloves garlic, finely chopped
• 4 anchovies
• 4 TBS tomato paste
• 1 c. hot water
• 1 c. fresh breadcrumbs
• salt and pepper

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions, until just barely al dente.
2. While the pasta is cooking, heat 1 1/2 TBS of the olive oil over medium heat in a large frying pan. Add the garlic and anchovies and saute for 2-3 minutes, until fragrant, breaking up the anchovies with the back of a wooden spoon so they dissolve. Mix the tomato paste with the hot water in a small bowl until they have an even texture, then add to the anchovies and garlic. Let simmer on low, stirring occasionally, for 10-15 minutes.
3. In a separate pan, heat the remaining 1 1/2 TBS of olive oil. Toast the breadcrumbs in the oil until golden brown, about 3-4 minutes, then sprinkle with salt to taste.
4. Remove the spaghetti from the pot as soon as it is al dente and drop straight into the simmering sauce. Turn off the heat and toss the spaghetti with the sauce. Add about half the breadcrumbs and stir to coat. Divide the spaghetti between bowls and top each with a handful of the remaining breadcrumbs

Fried Mini Meatballs with Parmesan

Makes 25 1-inch meatballs.

• 1/2 lb of ground pork
• 1/2 lb of ground beef
• 1/2 c. of grated parmesan cheese (about 40g)
• 2 TBS of flour
• 1/4 c. of finely chopped fresh parsley
• 1/4 c. breadcrumbs plus more for frying
• 2 large eggs
• salt and pepper
• olive oil

1. In a large bowl, mix together the pork, beef, cheese, flour, parsley, 1/4 c. of breadcrumbs, and eggs until they form a smooth mixture. Season generously with salt and pepper, and stir to combine. Cover, and let stand for 1 hour to allow the flavors to meld. If it’s going to be any longer than 1 hour, refrigerate while you wait.
2. Heat 1/2 inch of olive oil in a large frying pan over medium-high heat. Form the beef-pork mixture into meatballs about 1 inch in diameter. Spread a generous amount of breadcrumbs on a plate, and roll the meatballs in the breadcrumbs to coat. Test the temperature of the oil by adding a few breadcrumbs to it – if they sizzle and fry up quickly, the oil is hot enough. Fry the meatballs in batches, using tongs to rotate every few minutes to ensure that they cook on all sides. When they are browned all over, check inside to ensure they have cooked all the way through. If they have, remove to a plate covered with a paper towel to drain. Serve hot, with tomato sauce for dipping.