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This pasta dish might make your skirt fly up over your head. Using homemade toasted breadcrumbs in pasta dishes is genius. It’s as carbful as when people put potatoes in pasta but not nasty, like when people put potatoes in pasta. This dish has three main flavor components–breadcrumbs, caramelized onions, and garlic & anchovy oil.

Even though it’s packed with flavors on both ends of the breath spectrum, it is surprisingly light. I think that’s due to the fact that it is a sauceless pasta and is simply held together with a little bit of hot cooking liquid. I’m telling you, skirt over head.


Ingredients
1/2 pound spaghetti (1/2 standard size box)
Half of a day old sourdough baguette (french baguette works well, also)
1 brown onion, diced
1 teaspoon white sugar
4 anchovy filets (packed in olive oil and salt–I always buy a jar vs. the tin, easier to re-close and use later!)
2 cloves of garlic, minced
1 teaspoon red pepper flakes
1/2 cup flat leaf parsley, chopped
1 tablespoon butter
olive oil
kosher salt 

Directions

1. Put a large pot of water to a boil 
2. Begin to caramelize the onions by melting the butter in a medium sized skillet, over low (very low) heat. Add the onions. Add a pinch of kosher salt and cover the skillet. Let the onions cook, covered, for about 5 minutes. 

3. Add sugar to onions and stir frequently for another 10-15 minutes or until onions are really dark in color. The sugar helps the onions caramelize even more than you could caramelize them with just their own natural sugars.

4. Check your pot of water around now to see if it’s come to a boil. If it has, salt the water generously and plop your spaghetti in. On a side note, any other pasta shape would be just as lovely in this dish.
5. Add a tablespoon of water to the pan and use the additional liquid to get up some of the brown bits in the pan. Cook for 5 more minutes–the onions will make almost a jam-like texture. Set aside.

6. Okay, onto the breadcrumbs. Take the day old bread and tear into smaller pieces.

7. Put in the blender/food processor and pulse until the bread is completely broken down into crumbs.

If you are using a blender, I highly recommend using the tamper (I had to google what that stick is called) to push down the pieces of bread into the blade. They really don’t move well without the help.

Don’t over-mix! You could end up with some gunky ball of bread, if you do.

8. Heat 1 tablespoon olive oil in the same skillet where you made your onions earlier. Keep the flame at a very low heat. Add in your raw breadcrumbs after about 30 seconds of letting the oil come to a bit of heat.

9. Stir the breadcrumbs in the olive oil to completely coat them.

10. Don’t stop stirring! These will start to toast up quickly. Just keep them moving to get a consistent color throughout the batch. Add a pinch of salt once they are golden brown all over. Remove from the skillet and set aside.

11. Before, you drain your pasta when it’s al dente and ready to go, Take a mug and take out some of the cooking liquid and set aside. This will be quite important later, when we are mixing everything together.
12. Third and final flavor–garlic and anchovy oil. In the same skillet that you’ve now removed your breadcrumbs from, add in 1 more tablespoon of olive oil and let come to temperature over very low heat for about 15 seconds. Add in the garlic, red pepper flakes, and anchovies.

13. Using your spoon, smash down the anchovies into the pan to break them down and be sure they are fully infused into the oil. After cooking for approximately 2 minutes, turn off the heat. Strain oil to remove garlic & anchovy pieces and set aside.

14. In a medium mixing bowl, mix all of the components to taste with your pasta. Play around with what you want more and less of–breadcrumbs, caramelized onions, garlic & anchovy oil, parsley, and your reserved cooking liquid (one tablespoon at a time, until the texture of the pasta is mixed together and bound together).

15. When serving, please for me, sprinkle a little bit of kosher salt on the top. It’s just the right way to do things.

Here is your nifty printable:

SPAGHETTI WITH SPICY BREADCRUMBS
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1/2 pound spaghetti (1/2 standard size box)
  2. Half of a day old sourdough baguette (french baguette works well, also)
  3. 1 brown onion, diced
  4. 1 teaspoon white sugar
  5. 4 anchovy filets (packed in olive oil and salt--I always buy a jar vs. the tin, easier to re-close and use later!)
  6. 2 cloves of garlic, minced
  7. 1 teaspoon red pepper flakes
  8. 1/2 cup flat leaf parsley, chopped
  9. 1 tablespoon butter
  10. olive oil
  11. kosher salt
Instructions
  1. Put a large pot of water to a boil
  2. Begin to caramelize the onions by melting the butter in a medium sized skillet, over low (very low) heat. Add the onions. Add a pinch of kosher salt and cover the skillet. Let the onions cook, covered, for about 5 minutes.
  3. Add sugar to onions and stir frequently for another 10-15 minutes or until onions are really dark in color.
  4. Check your pot of water around now to see if it's come to a boil. If it has, salt the water generously and plop your spaghetti in. On a side note, any other pasta shape would be just as lovely in this dish.
  5. Add a tablespoon of water to the pan and use the additional liquid to get up some of the brown bits in the pan. Cook for 5 more minutes--the onions will make almost a jam-like texture. Set aside.
  6. Take the day old bread and tear into smaller pieces.
  7. Put in the blender/food processor and pulse until the bread is completely broken down into crumbs.
  8. If you are using a blender, I highly recommend using the tamper to push down the pieces of bread into the blade.
  9. Heat 1 tablespoon olive oil in the same skillet where you made your onions earlier. Keep the flame at a very low heat. Add in your raw breadcrumbs after about 30 seconds of letting the oil come to a bit of heat.
  10. Stir the breadcrumbs in the olive oil to completely coat them.
  11. Don't stop stirring! These will start to toast up quickly. Just keep them moving to get a consistent color throughout the batch. Add a pinch of salt once they are golden brown all over. Remove from the skillet and set aside.
  12. Before you drain your pasta when it's al dente and ready to go, Take a mug and take out some of the cooking liquid and set aside. This will be quite important later, when we are mixing everything together.
  13. In the same skillet that you've now removed your breadcrumbs from, add in 1 more tablespoon of olive oil and let come to temperature over very low heat for about 15 seconds. Add in the garlic, red pepper flakes, and anchovies.
  14. Using your spoon, smash down the anchovies into the pan to break them down and be sure they are fully infused into the oil. After cooking for approximately 2 minutes, turn off the heat. Strain oil to remove garlic & anchovy pieces and set aside.
  15. In a medium mixing bowl, mix all of the components to taste with your pasta. Play around with what you want more and less of--breadcrumbs, caramelized onions, garlic & anchovy oil, parsley, and your reserved cooking liquid (one tablespoon at a time, until the texture of the pasta is mixed together and bound together).
  16. When serving, please for me, sprinkle a little bit of kosher salt on the top.
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