This recipe, which I’ve adapted minimally from Gourmet magazine, serves 4. I served a tomato and basil salad on the side: one tomato per person, cut into wedges, tossed with extra-virgin olive oil, coarse sea salt, freshly ground black pepper and some chopped fresh basil.
- 1 lb. dried spaghetti
- 3 slices whole wheat sandwich bread
- 1 large onion, chopped
- 3 large garlic cloves, chopped
- 10 bottled or canned anchovy fillets, drained and patted dry
- 12 oz. jar roasted red peppers, drained, rinsed, sliced into strips
- 3/4 cup Spanish olives, halved
- 6 TBS olive oil, divided
- 1 cup white wine
- 1/2 cup chopped parsley
- Freshly ground black pepper
Bring a large pot of salted water to a boil; cook spaghetti according to package directions, reserving 1/2 cup cooking water before draining. Meanwhile, tear the bread into chunks and use a food processor or blender to pulse the bread into coarse breadcrumbs.
Heat 2 TBS oil in a 12” heavy skillet over medium heat; add bread crumbs and cook, stirring, for 2 minutes, or until golden and crisp. Transfer breadcrumbs to a plate and wipe the skillet clean with a paper towel.
Heat remaining 4 TBS oil in the same skillet over medium-high heat; add the onions and cook, stirring occasionally, until the edges of the onions turn golden.
Add the garlic and anchovies, stirring constantly until anchovies break down.
Turn heat to medium-low and add the wine;
cook, stirring occasionally, until the most of the wine has evaporated.
Turn off the heat and stir in the peppers, olives, parsley and black pepper.
In the pasta pot toss together the pasta, reserved cooking water, and vegetables. Divide pasta among plates and sprinkle generously with breadcrumbs.