|½ cup||Pastene Extra Virgin Olive Oil, plus more for the breadcrumbs|
|⅓ cup||Pastene Plain Bread Crumbs|
|5||Pastene Anchovy fillets|
|2 Tbsp||Pastene Minced Garlic|
|6||Pastene Hot Cherry Peppers, finely chopped|
|½ cup||pecorino romano cheese, grated|
|¼ cup||fresh parsley, chopped|
|16 oz||Pastene Italian Bucatini|
|1 cup||reserved pasta water|
|sea salt to taste|
|cracked black pepper to taste|
|garlic salt to taste|
by Alexia @Uhadmeatkitchen
- Add a few tablespoons of oil into a skillet and mix in the breadcrumbs. Toast them on high heat constantly turning for a couple of minutes until they are golden brown.
- Chop 5 anchovy fillets. Next, add some of the oil from the anchovy tin and smash them with a fork until a smooth paste forms.
- Cut the stems off 6 cherry peppers. Scoop out and discard the seeds. Finely chop the cherry peppers
- Start the sauce and begin boiling the pasta water at the same time as the sauce comes together quickly. In a large skillet on medium heat, warm the oil. Next, add the garlic and continue stirring the garlic until it is golden brown. Season to taste with sea salt and cracked black pepper.
- Lower the heat and add in the anchovy paste. Mix well until the paste dissolves into the sauce.
- Add in the cherry peppers and cook for about 2 minutes. Turn off the heat and set aside.
- As noted earlier, bring a large pot of salted water to a boil and cook pasta until al dente. Remove 1 cup of the pasta water and set aside.
- Add the pasta into the sauce. Add in the parsley, romano cheese and toasted bread crumbs. Next, slowly pour in pasta water to loosen the sauce. Season to taste with garlic salt and cracked black pepper.
- Thoroughly blend the sauce and the pasta together and serve.