Anchovy, Olive and Toasted Bread Spaghetti (Pangrattato)

Name: Anchovy, Olive and Toasted Bread Spaghetti (Pangrattato)
Ingredients: 3/4 lb (375 g) spaghetti; 8 cloves garlic, chopped; 6 anchovy fillets; 1/4 teaspoon (1 ml) crushed red pepper flakes; 1/4 teaspoon (1 ml) cracked black pepper; 1/2 cup (125 ml) olive oil; 1/2 cup (125 ml) black and green olives, pitted and coarsely chopped; 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese; 1/2 cup (125 ml) coarsely chopped dry toasted bread; Salt

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In a large pot of lightly salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside. Meanwhile, in a large skillet with high edges or in the same pot, soften the garlic w

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Ingredients

3/4 lb (375 g) spaghetti
8 cloves garlic, chopped
6 anchovy fillets
1/4 teaspoon (1 ml) crushed red pepper flakes
1/4 teaspoon (1 ml) cracked black pepper
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) black and green olives, pitted and coarsely chopped
1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
1/2 cup (125 ml) coarsely chopped dry toasted bread
Salt

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Anchovy, Olive and Toasted Bread Spaghetti (Pangrattato)

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