Bucatini with Anchovies & Red Chiles.

I love anchovies.

Truthfully, I think they’re an underrated pantry staple—they’re super versatile and add such a rich depth of flavor to any dish.

Man, I would love to go back in time and tell this to eight-year-old me, and then look at the horrified expression on her face.

Then I would love to tell eight-year-old me that her future husband will eat said nuggets out of the jar nearly daily, all while making “oohing” and “aahing” sounds à la What About Bob?

(He does this about most foods.)

Back to the future, I always have these ingredients on hand.

And it makes for a super easy, quick, and delicious dinner.

Happy carbo-loading, people.

We’re in Taper Town!

Bucatini with Anchovies & Red Chiles
Serves 2

So stinking delicious. No pun intended.

So stinking delicious. No pun intended.

3 lg. anchovy fillets
3 lg. cloves garlic, minced
1 lg. shallot, minced
1 red Fresno chile, minced
kosher salt
½ lb. bucatini
½ cup bread crumbs
anchovy fillets, chopped, for serving
Parmigiano-Reggiano, for serving

1. Add olive oil to large sauté pan over medium heat; add anchovy fillets, garlic, shallot, and Fresno chile; season with salt; sweat until tender and anchovies have melted, about 5 to 7 minutes; reserve.
2. Bring large pot of salted water to boil; add bucatini; cook until al dente; transfer to anchovy mixture; toss with bread crumbs; season to taste; serve with grated Parmigiano-Reggiano.


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