I found myself in just that situation several weeks ago. Not only did the woman in front of me have a ton of items in her cart, she also had the nerve to pull out a stash of coupons! As I stood there, silently fuming, there was little else I could do but bide my time and wait. I flipped through the TV Guide and caught up on Bo and Hope’s latest escapades in Soap Opera Digest. Just as I was about to make a snarky comment to the rube in front of me, something caught my eye. The April issue of Gourmet Magazine had come out.
The dish was called Pasta with Spicy Anchovy Sauce and Dill Bread Crumbs. The foundation of the dish is a bevy of red onions caramelized in extra virgin olive oil. To that, anchovies are added and sauteed until they dissolve and meld with the onions into a deliciously sweet and salty sauce. The sauce is tossed with pasta, toasted bread crumbs, and herbs. Pasta nirvana!
Since then, I have made a few of the other mouthwatering offerings from this issue. All of them were divine! But that’s a topic for another post.
Pasta with Spicy Anchovy Sauce and Dill Bread Crumbs
from Gourmet magazine, April 2008
Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoon each of salt and black pepper.Wipe out skillet, then cook onions with 1/4 teaspoon salt in remaining 1/2 cup oil over medium heat, stirring frequently, until very soft, 12 to 15 minutes. Add anchovies and cook, mashing anchovies into onions, until dissolved.
Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine. Add about half of bread crumbs and toss to coat.