3 quarts water (salt optional)
1 pound pasta - rigatoni, tortiglioni of penne
8 tablespoons olive oil
4 grlic cloves, sliced
1 tablespoon anchovy paste
2 teaspoons capers
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh parsley
2 teaspoons toasted Italian Bread Crumbs
2 tablespoons grated Romano Cheese
Pasta Con Capperi E Acciughe
Serves 4 to 6
In a large stockpot, bring the water to a boil with or without the optional salt. Cook the pasta according to package directions until just tender.
While the pasta is cooking, pour the oil into a large saute pan set on medium-high heat and cook the garlic and anchovy paste until the garlic starts to sizzle, about 3 minutes, being careful not to let it burn. Add the capers, red pepper flakes and half of the parsley. Stir well and let the sauce rest.
Drain the pasta and put it back in the pot. Pour the sauce over the pasta, tossing over medium heat until well coated, for 2 minutes. Sprinkle with the remaining parsley and turn off the heat. Add the bread crumbs and cheese and toss well.
"La Pasta e Pronta." The pasta is ready.
The toasting of the bread crumbs is important because it enhances the flavor of the dish. Just spread the bread crumbs over a preheated nonstick saute pan and cook on high heat intil they just darken in color, about 3 minutes, shaking the pan to make sure they don't burn.