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
3 lg. anchovy fillets
3 lg. cloves garlic, minced
1 lg. shallot, minced
1 red Fresno chile, minced
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.