Pappardelle with Basil, Anchovies and Toasted Breadcrumbs | Christopher Kimball’s Milk Street | Reci
The no-cook sauce of basil & anchovy from the south of France is made in a food processor. Finish the sauced pasta with toasted chili-spiked breadcrumbs.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- ½ cup plus 2 tablespoons extra-virgin olive oil, divided
- ½ cup panko breadcrumbs
- 1 teaspoon red pepper flakes
- Kosher salt and ground black pepper
- 12 ounces dried pappardelle pasta
- 2 ounce tin oil-packed anchovy fillets , drained (12 fillets)
- 3 medium garlic cloves, smashed and peeled
- 2 cups lightly packed fresh basil
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