Pantry Pasta Recipe with Calabrian Chiles, Anchovies, & Crispy Panko
Recipes

Pantry Pasta Recipe with Calabrian Chiles, Anchovies, & Crispy Panko

Despite a humble ingredient list, this dish takes pantry staples—Graza, anchovies, tomato paste, and Calabrian chiles (along with a dusting of crispy panko breadcrumbs)—to create a dinner party classic. Did we mention it all comes together in only 35 minutes?

by Annie Lucey | @annieluceycooks

Ingredients

12 oz dried pasta, such as bucatini

⅓ cup plus 3 tbsp Sizzle

2 large shallots or ½ onion, finely chopped

4 large cloves garlic, finely diced

8 anchovies, kept whole

2 tablespoons tomato paste

2 tablespoons Calabrian chili paste, divided (1T for cooking, 1T for finishing)

1 cup pasta cooking water, plus more for loosening up the sauce if desired

Roughly chopped fresh parsley or oregano for serving

Drizzle for serving

Instructions

Active Time: 25 minutes

Full Time: 35 minutes

Serves 4
1

To crisp your breadcrumbs: To large heavy bottomed skillet, heat 1 tbsp Sizzle over medium. Add panko breadcrumbs, season with kosher salt, and stir to combine. Cook for around 5 minutes or until golden brown, stirring frequently. Remove breadcrumbs from skillet and transfer to small bowl—you’ll top your pasta with this later. Wipe your skillet clean.

2

Bring large pot of generously salted water to a boil.

3

In same skillet used for breadcrumbs, heat ⅓ cup Sizzle over medium-low heat. Add shallot and anchovies, stir to combine, and season with kosher salt. Cook for about 8-10 minutes, until shallots have softened and anchovies have almost completely melted. Add tomato paste and 1 tbsp of Calabrian chili paste, and give everything a big stir to combine. Cook for 1-2 minutes, until the whole mixture starts to caramelize. Season as needed with kosher salt.

4

Cook the pasta just shy of al dente, it'll finish cooking in the sauce. Before you drain the pasta, set aside 1 ½ cups of the pasta cooking water.

5

Transfer the cooked pasta to your sauce in the skillet over medium heat. Add 1 cup of pasta cooking water, the other tbsp of Calabrian chili paste, and remaining 2 tbsp of sizzle, and toss until combined.

6

Transfer to bowls and top with generous amounts of Drizzle, fresh herbs, and your previously made crispy breadcrumbs.

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