Pasta with Spicy Anchovy Sauce and Dill Bread Crumbs

Ingredients

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Anchovy

  Fish, european, canned in oil, drained solids

  1 can (2 oz) or 45g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Onions

  Raw

  2 large or 300g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

• White bread

  Commercially prepared (includes soft bread crumbs)

  2 cup, crumbs or 90g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Chop the anchovy and dill. Thinly slice the onions.
2. Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook bread crumbs, stirring constantly, until deep golden and crisp, 6 to 8 minutes.
3. Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoon each of salt and black pepper.
4. Wipe out skillet, then cook onions with 1/4 teaspoon salt in remaining 1/2 cup oil over medium heat, stirring frequently, until very soft, 12 to 15 minutes. Add anchovies and cook, mashing anchovies into onions, until dissolved.
5. Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
6. Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine. Add about half of bread crumbs and toss to coat. Serve sprinkled with remaining bread crumbs.

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