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

• Bread crumbs

  Dry, grated, plain

  2 cup or 216g

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