1 lb Dried spaghetti or linguine
3 sl Firm white sandwich bread
1 Onion
3 lg Garlic cloves
8 To 10 bottled or canned flat
-anchovy fillets
1 12 oz. jar roasted red
-peppers
1 2 1/4 oz. jar pitted green
-olives (about 3/4 cup)
6 tb Olive oil
1 c Dry white wine
1/2 c Chopped fresh flat-leafed
-parsley leaves
Fill a 6 quart pasta pot three fourths full with salted water and bring to
a boil for pasta.
Tear bread into pieces and in a blender or food processor pulse to make
coarse crumbs. Finely chop onion. Mince garlic. Rinse anchovies and pat
dry. In a sieve rinse and drain peppers and olives. Cut peppers into 1 1/2
inch long strips and quarter olives.
In a deep 12 inch heavy skillet heat 2 tablespoons oil over moderate heat
until hot but not smoking and stir in bread crumbs. Toast bread crumbs,
stirring constantly, until golden and crisp, about 2 minutes, and transfer
to a plate to cool. Wipe skillet clean.
In skillet heat remaining 4 tablespoons oil over moderately high heat until
hot but not smoking and cook onion, stirring, until golden brown on edges.
Remove skillet from heat and add garlic and anchovies. Cook mixture over
moderately low heat, stirring until fillets are dissolved, about 2 minutes.
Carefully pour wine down side of skillet and simmer, stirring occasionally,
until liquid is reduced to about 2 tablespoons. Remove skillet from heat
and stir in peppers, olives, and 1/4 cup parsley.
Cook pasta in boiling water, stirring occasionally, until al dente and
ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add
to sauce with 1/2 cup reserved pasta water and salt and pepper to taste.
Heat mixture over low heat, gently tossing (and adding more pasta water as
needed if mixture becomes dry), until just heated through.
Sprinkle pasta with remaining 1/4 cup parsley and some bread crumbs and
serve remaining bread crumbs on the side. Yield: 4 servings as a main
course.
Yields
4 Servings