Bucatini with Anchovy Tomato Sauce and Pecorino Breadcrumbs
This pasta is packed with flavor, easy to make, and you might already have the ingredients in your pantry!
Ingredients
For the pasta
- 3 Tablespoons olive oil
- 1 Tablespoon tomato paste
- 3 Cloves garlic minced
- 4 Anchovy filets packed in oil
- ¼ Teaspoon red pepper flakes
- 1 28 Ounce can whole tomatoes crushed by hand
- 1 Tablespoon salted butter
- 1 Pound bucatini
- Salt and pepper to taste
- Fresh parsley roughly chopped
For the pecorino breadcrumbs
- 2 Tablespoons olive oil
- ½ Cup panko breadcrumbs
- ¼ Cup Pecorino Romano grated
Instructions
- Make the breadcrumbs. In a small nonstick pan, heat the olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown; about 5 minutes. Transfer the toasted breadcrumbs to a bowl and stir in the cheese. Set aside until ready to use.
- In a large skillet, heat the olive oil over medium heat. Add the tomato paste, stir, and cook until the paste darkens in color; about 3 minutes. Add the garlic, anchovies and red pepper flakes. Stir and cook an additional minute, being careful not to burn the garlic. Add the tomatoes and season with salt and pepper. Lower the heat to medium low and let simmer until the sauce thickens; about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than package directions for al dente. Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, along with the butter and ¼ cup of the pasta water, to the sauce pan and toss to coat. Continue cooking the pasta in the sauce for an additional 2 minutes, adding more pasta water as needed to loosen the sauce.
- Divide the pasta between 4 bowls. Serve with the pecorino breadcrumbs, fresh parsley and more cheese!
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