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Spaghetti with Anchovies, Olives, and Toasted Bread Crumbs

1 lb. dried spaghetti or linguine

3 slices firm pan di mie

1 onion

3 large garlic cloves

8 to 10 bottles or canned flat anchovy fillets

A 12 oz jar roasted red peppers

A 2 oz jar pitted green olives (about cup)

6 tblsp olive oil

1 cup dry white wine

cup chopped fresh flat-leafed parsley leaves

Fill a 6 quart pasta pot three fourths full with salted water and bring to a boil for pasta

Tear bread into pieces and in a blender or food processor pulse to make coarse crumbs. Finely chop onion. Mince garlic. Rinse anchovies and pat dry.

In a sieve rinse and drain peppers and olives. Cut peppers into 1 inch long strips and quarter olives.

In a deep 12 inch heavy skillet heat 2 tblsp oil over moderate heat until hot but not smoking and stir in bread crumbs. Toast bread crumbs, stirring constantly, until golden and crisp, about 2 minutes, and transfer to a plate to cool. Wipe skillet clean.

In skillet heat remaining 4 tblsp oil over a moderately high heat until hot but not smoking and cook onion, stirring, until golden brown on edges. Remove skillet from heat and add garlic and anchovies. Cook mixture over moderately low heat, stirring until fillets are dissolved, about 2 minutes. Carefully pour wine down side of skillet and simmer, stirring occasionally, until liquid is reduced to about 2 tablespoons. Remove skillet from heat and stir in peppers, olives, and cup parsley.

Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if misture becomes dry), until just heated through. Sprinkle pasta with remaining cup parsley and some bread crumbs and serve remaining bread crumbs on the side.

Serves 4 as a main course.



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