Ingredients Jump to Instructions ↓

  1. 3/4 cup 69g / 2.4oz Blanched almonds

  2. 1/2 cup 118ml Extra-virgin olive oil

  3. 2 cups 292g / 10oz Unseasoned fresh bread crumbs

  4. 8 Salt-packed anchovy fillets - rinsed, chopped Salt - to taste Freshly-ground black pepper - to taste

  5. 1 Garlic clove - finely chopped

  6. 1 Onion - finely chopped

  7. 1 1/2 cups 355ml Basic Tomato Sauce - (see recipe)

  8. 6 Basil leaves - (to 8) - torn to shreds

  9. 1 lb 454g / 16oz Lasagnette

  10. 1 1/4"-wide papardelle

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small frying pan over medium heat, gently toast the almonds in a teaspoon of olive oil until they are golden brown. Remove almonds to a cutting board and chop as fine as you can. In the oil remaining in the pan, toast bread crumbs until golden brown and crisp. Combine bread crumbs with almonds in a small bowl. Add 2 tablespoons of oil to the pan. Over medium-low heat, stir in anchovies and crush into oil with a fork. Mix anchovies and oil with bread crumbs, add lots of black pepper, and set aside. Add remaining oil to the frying pan and gently sweat garlic and onion over medium low heat until soft, but not brown. Add tomato sauce and cook for 3 to 4 minutes, or until just long enough to mix flavors. Add basil and set aside. Bring a pot of lightly salted water to a rolling boil, drop in pasta and cook until al dente, about 10 to 12 minutes. Drain and dress with tomato sauce and half of bread crumb mixture. Sprinkle the remaining crumb mixture over top and serve immediately. This recipe yields 4 to 6 servings.


Send feedback