This pasta dish – from the Award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition- is typical of the South of Italy. Even if you are not a fan of anchovies, you will love this dish because of all the rich flavors. There are also lots of healthy ingredients in this recipe, from anchovies that provide lots of antioxidant benefits to tomatoes, garlic, red hot pepper and extra virgin olive oil. And if you use whole wheat spaghetti you will add more fiber to the dish. So you can have your cake and eat it too! A pasta dish that is just as healthy for you as delicious.
Spicy Spaghetti with Tomatoes & Anchovies
(excerpt from /copyright 2010 The Basic Art of Italian Cooking: Holidays & Special Occaisons-2nd edition
1 lb spaghetti
*1/2 lb anchovies
*1/4 cup plain breadcrumbs
*2 cloves fresh garlic
*1 tsp capers
*1 small hot red, dried pepper (pepperoncino)
*4 ounces cherry or grape tomatoes, chopped
*3 tablespoons extra virgin, cold pressed olive oil
Clean anchovies, removing the head and the bones. Place extra virgin oilve oil in saute pan with garlic cloves and suate for 3 minutes, add in anchovies, drained capers, 1 small hot red pepper, saute for 5 minutes. Add in tomatoes. Saute for 10 minutes, cover, remove from heat.
Place 1 tablespoon olive oil in another saute pan. Add in breadcrumbs, saute stirring continuously. When golden brown, remove from heat. Cook the spaghetti till al dente.
Drain pasta well,add into tomato sauce and toss gently. Remove whole, hot pepper. Top with breadcrumbs and serve