Tomato And Anchovy Pasta

Savor the bold flavors of this Tomato and Anchovy Pasta, a perfect weeknight meal that's both simple and satisfying. With a zesty tomato sauce and umami-packed anchovies, this dish will have your taste buds dancing in no time!

Instructions

1. 1

   Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.

2. 2

   Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.

3. 3

   Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.

4. 4

   Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.

5. 5

   Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.

6. 6

   Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.

7. 7

   Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.

8. 8

   Serve the pasta topped with the anchovy bread crumbs and lemon zest

9. 9

   Enjoy!

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