Spaghetti with Garlic, Anchovies, Capers and Bread Crumbs | Searching4Zen

Ingredients

• 12 ounces dried spaghetti
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 8 anchovy fillets, drained and minced
• ½ teaspoons red pepper flakes
• ⅓ cup olive oil
• 2 tablespoons capers
• Pepper
• 2 teaspoons minced fresh oregano
• 2 tablespoons minced fresh Italian parsley
• ½ cup coarse fresh bread crumbs, lightly toasted
• Cook pasta according to directions.
• Meanwhile, heat oil in sauté pan over low and add the garlic. Sauté until soft and fragrant.
• Stir in anchovies, red pepper flakes and remove from the heat. Add the olive oil and capers and sauté a bit until anchovies dissolve. Set aside.
• Drain pasta but not too thoroughly; some of the cooking water should still cling to the strands. Put the pasta in a warmed serving bowl, pour the olive oil mixture over and toss.
• Seasons with salt and pepper, herbs and half the bread crumbs and toss again. Scatter the remaining crumbs and serve.
• I often omit the bread crumbs and use whatever fresh herbs I have available.
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• Dinner
• Main Dishes
• Pasta
• Vegetarian
• Yum