Spaghettoni con mollica e pomodoro (spaghettoni wi
·fine sea salt
·4 ounces day old rustic bread, cut into small pieces, about 3 cups
·1/2 cup +2 tablespoons extra virgin olive oil
·3/4 pounds tomatoes
·1 pound spaghetti or spaghettoni
·four flat anchovy fillets
·one large garlic clove, gently smashed and peeled
·1/3 cup finely chopped flat leaf parsley
How to Make Spaghettoni con mollica e pomodoro (spaghettoni wi
- heat oven to 425° with rack in middle. Bring a large pot of unsalted water to a boil.
Spread bread onto a baking sheet; drizzle with 3 tablespoons oil, then sprinkle with 1/4 teaspoons salt and toss to mix. Bake, rotating pan once halfway through, until bread is Golden, about five minutes. Transfer baking sheet to a wire rack to cool, then crushed toasted bread into crumbs; set aside.
- Add tomatoes to the boiling water; boil for 30 seconds. Using a slotted spoon, transfer tomatoes to a strainer to drain, reserving pot of boiling water, then drain, peel, quarter, seed and chopped coarsely.
- Cook pasta in the boiling water until al dente. Meanwhile, in a large skillet, combine remaining 1/4 cup +3 tablespoons oil, anchovies, and garlic. Heat over medium high heat, stirring and breaking up anchovies with a wooden spoon, three minutes, then stir in tomatoes and parsley and cook one minute more. Remove sauce from heat; remove and discard garlic clove.
- When pasta is al dente, drain and transfer to a large serving bowl. Immediately add oil mixture and reserve the bread crumbs; toss together to mix well. Adjust seasoning to taste. Serve at once. Serves 4 to 6.