Sicilian Spaghetti

by Cate on September 14, 2004

Recipe courtesy of Simon, AllRecipes
8 servings

1 pound spaghetti
4 tablespoons olive oil (I used more at the end to make the pasta a little less dry)
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped (I promise you won’t be able to taste these in the finished dish)
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

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