A deceptively simple, but flavorful pasta. Don’t let the anchovies scare you.
When the dish is complete, the result is delicious and you will not taste the fish!
3 to 4 anchovy fillets
½ c extra-virgin olive oil
4 garlic cloves, minced
1 medium Spanish onion, chopped
1 T. fresh thyme leaves or 2 t. dried thyme
1 c dry white wine
10 oz. bucatini pasta, or spaghetti or linguine, if preferred
½ c freshly toasted bread crumbs, preferably Panko
Kosher salt and freshly ground pepper
Freshly chopped parsley for garnish
Bring 6 quarts of water to a boil and add 2 tablespoons of Kosher salt.
Dry roast breadcrumbs in a skillet over medium heat, stirring frequently to avoid
burning. Cook until breadcrumbs are light brown color. Set aside in a separate bowl.
Remove the fillets of anchovies from tin or jar, wipe off excess oil, mince and set aside.
In large, heavy skillet, heat ¼ cup of the olive oil over medium heat. Add the onion and
cook, stirring frequently, until a soft golden brown. (About 10 minutes.) Add the thyme,
garlic, anchovy fillets and wine, stir to combine and bring to a boil. Then simmer until
reduced. Add the remaining ¼ cup olive oil and remove from heat.
Cook the Bucatini according to package instructions, until tender but still al dente. Drain
the pasta. Toss the Bucatini into the onion anchovy mixture, place the pan over medium
heat, and stir until well coated, about 30 to 40 seconds. Pour into a heated serving bowl,
sprinkle with the bread crumbs, Kosher salt and ground pepper to taste. Garnish with
chopped parsley. Serve immediately.
Accompany the dish with a warm, crusty baguette and simple salad, if desired.