Spaghetti with Breadcrumbs, Sun-Dried Tomatoes, and Anchovies
Ingredients: * 160-200 g of thicker spaghetti * 1 1/2 coffee cups of breadcrumbs (or dried bread crushed in a blender) * 3-4 sun-dried tomatoes (if unavailable, tomato paste for spreads can also be used) * 4 teaspoons of capers * 5 larger fillets of anchovies in oil * 1 clove of garlic * parsley * 1 tablespoon of grated parmesan or pecorino (optional) * 3-4 tablespoons of olive oil * salt
To prepare a delicious recipe for spaghetti with sun-dried tomatoes, anchovies, and capers, we start by ensuring we have all the ingredients ready and at hand. The first step is to soak the sun-dried tomatoes in warm water for about 20 minutes. This process will revive the rich and sweet flavors of the sun-dried tomatoes, providing an intense taste to the final dish.
Meanwhile, we focus on the breadcrumbs, which we will toast in a non-stick pan. Without adding oil or other fats, we will fry the breadcrumbs over medium heat, stirring constantly to prevent burning. When the breadcrumbs become golden and crispy, we set them aside and concentrate on the other ingredients.
We finely chop the fresh parsley, anchovies, and capers, ensuring they are well minced to integrate perfectly into our mixture. Once the tomatoes have softened, we drain them and cut them into thin strips, ready to bring flavor to the dish. In a large bowl, we combine all these ingredients: the sun-dried tomatoes, toasted breadcrumbs, parsley, anchovies, and capers. We mix everything carefully to allow the flavors to intertwine. If we desire an extra touch of flavor, we can also add grated Parmesan or Pecorino cheese, which will provide a decadent taste and creamy texture.
Now we turn to the spaghetti. We boil the pasta in a pot of salted water according to the package instructions until al dente. After draining, it is important not to rinse them, as the starch will help the sauce adhere better to the pasta. In a large pan, we heat the olive oil, adding a clove of garlic sliced. We let the garlic release its aroma for a minute, then remove it from the pan to avoid an overpowering taste.
We add the drained spaghetti to the pan and mix it well with the flavored oil, allowing it to warm and absorb the flavors. Finally, we incorporate the mixture of breadcrumbs, tomatoes, parsley, anchovies, and capers, carefully mixing everything to ensure each piece of pasta is coated with the delicious flavors. We serve immediately, sprinkling a bit of freshly chopped parsley on top for a vibrant look and a note of freshness. This simple and quick recipe is perfect for a tasty dinner full of Mediterranean flavors.
