Crunchy, salty and sweet, a little bitter. I first tasted a pasta with breadcrumbs at Hemingway’s Bistro in Matera, Italy last summer. It was orchiette and rapini with breadcrumbs. Back home, strung out on Puglian cuisine, I googled breadcrumbs pasta, then adapted this recipe from a and . I can’t tell you how many times I’ve made it since then. It's our favorite.
spaghetti with sardines anchovy breadcrumbs lemon arugula golden raisins
10 anchovy fillets
3 tablespoons extra-virgin olive oil
6 slices of baguette (toast to harden a little if bread is still soft)
3 cloves garlic chopped
2 - 4.375 oz cans sardines in oil
1/2 c golden raisins
zest and juice of 1 lemon
3 handfuls arugula
1/2 box spaghetti (#12)
First I put the pasta water and salt on to boil because it takes forever.
Pulse bread in food processor for coarse crumbs.
Place anchovies in a large sauté pan with 3 T olive oil and cook over low heat, until the anchovies disintegrate into the oil. about 3 minutes.
Add the breadcrumbs to the pan, turn up the heat to medium and stir until they turn golden. about 5 minutes. Spread the crumbs onto a paper-towel lined plate to crisp up.
Wipe the same pan clean with a paper towel. Heat 2 T olive oil, add garlic and sauté until soft but not colored. Add two cans of sardines with their oil. Break up the sardines. Stir in the golden raisins. Turn off the heat.
Cook and strain spaghetti. Pour into the pan with the sardine/garlic/raisins. Add lemon zest and juice. Add arugula. Toss with tongs over low heat to wilt the arugula.
Place in pasta bowls. Top with anchovy breadcrumbs. If you have leftover crumps, store in a sealed jar in the fridge to use on salad or scrambled eggs.