Pasta with Spicy Anchovy Sauce

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Makes 6

3/4 cup extra virgin olive oil
2 cups fresh bread crumbs
1/4 cup chopped dill
3 cups red onions, thinly sliced
1 2oz can flat anchovy fillets, drained
1 lb bucatini (or macaroni, or linguine, or fusili)
1/2 tsp dried hot pepper flakes

Heat 1/4 cup oil in skillet until it shimmers, then cook bread crumbs, stirring constantly until golden and crisp - 6 to 8 minutes.

Transfer bread crumbs to a bowl and toss with dill and 1/4 tsp each salt and pepper.

Wipe out skillet, then cook onions with 1/4 tsp salt in the remaining 1/2 cup olive oil over medium heat until very soft, 12 to 15 minutes. Add anchovies and cook, mashing anchovies into onions, until dissolved.

Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tbsp salt per 5 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Stir red pepper flakes into onions. Add pasta and as much cooking sauce as you feel necessary so that it is not dry. Add half the breadcrumbs and toss to coat. Serve sprinkled with remaining breadcrumbs.

 - From Gourmet magazine

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