Anchovy & Garlic Herb Pasta

Instructions

1. Prepare the Ingredients

   5 min hands-on

   • Drain the anchovies, reserving the oil in a small bowl.
   • Mince the garlic and finely chop half of the parsley. Set the remaining parsley aside for garnish.
   • Zest one lemon and squeeze the juice from all the lemons. Set both aside separately.

2. Toast the Breadcrumbs

   4 min hands-on

   • Heat the reserved anchovy oil in a medium frying pan over medium heat.
   • Add the breadcrumbs and stir continuously until golden brown and fragrant, about 3–4 minutes. Remove from heat and set aside.

3. Cook the Pasta

   3 min hands-on8 min waiting

   • Bring a large pot of heavily salted water to a boil.
   • Add the whole-grain pasta and cook until al dente, following the package instructions. Reserve some of the pasta cooking water before draining the pasta.

4. Make the Anchovy-Garlic Sauce

   4 min hands-on

   • In a large skillet, heat olive oil over medium heat.
   • Add the minced garlic, chopped parsley, and anchovies. Stir and cook, breaking up the anchovies into the oil, until the garlic is lightly golden and anchovies have melted, about 3–5 minutes.
   • Add the cayenne pepper and stir for another 30 seconds.

5. Combine Pasta with the Sauce

   2 min hands-on

   • Add the cooked pasta to the skillet with the sauce.
   • Pour in the reserved pasta water, starting with a small amount, and toss everything together over medium-high heat. Stir continuously to create a glossy, silky sauce that coats the pasta.

6. Finish with Herbs and Lemon

   1 min hands-on

   • Remove the skillet from the heat.
   • Stir in the remaining parsley, lemon zest, and lemon juice. Toss well to combine and adjust seasoning if needed.

7. Plate and Garnish

   2 min hands-on

   • Divide the pasta among serving plates or bowls.
   • Top each portion with a generous sprinkle of the toasted breadcrumbs.

8. Serve Immediately

   • Garnish with additional parsley if desired and enjoy while hot.
   • Cooking tips:
   • For extra crunch, mix a pinch of salt and a drizzle of olive oil into the breadcrumbs before toasting them.
   • Use freshly squeezed lemon juice for the brightest flavor.
   • If you like a spicier kick, increase the amount of cayenne pepper or add red pepper flakes as a garnish.
   • Avoid overcooking the garlic; it should be golden and fragrant, not browned or bitter.
   • Whole-grain pasta tends to absorb sauce quickly, so ensure the sauce remains slightly loose when tossing with the pasta.