Tortiglioni With Anchovies
Addictively crunchy breadcrumbs and salt-packed anchovies are powerful flavor combination for this pantry pasta.
Ingredients
- 12 oz tortiglioni pasta
- â…” cup olive oil
- 4 oz anchovies
- 3 oz shelled walnuts finely chopped
- breadcrumbs
- garlic
- marjoram
- salt
Instructions
- Remove the bones from the anchovies and rinse them thoroughly to remove the salt.
- Cook the pasta in a large pot of boiling salted water until al dente.
- Heat the olive oil in a pan. Break the anchovies into pieces and add them to the pan with 2 peeled and slightly crushed garlic cloves. Add 6 Tbsp. bread crumbs and sauté. Add the finely chopped hazelnuts. Stir ensuring that the breadcrumbs and nuts brown and become crisp without burning.
- Once the pasta is al dente, drain and toss in the pan to coat with the breadcrumbs. Remove the garlic, sprinkle with torn marjoram, and serve.