“Melting” onions and anchovies slowly over low heat gives this dish its savory backbone, while dill breadcrumbs add a crunchy, herbal top note.
Recipe information
Yield
4 Servings
Ingredients
1
1
1
5
1
14
2
3
12
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Preparation
Step 1
Put breadcrumbs, dill, and lemon zest in a small bowl; toss to combine and set aside. Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and caramelized, about 15 minutes. Add anchovies and garlic and cook, stirring often, until anchovies break down and garlic is soft, about 3 minutes. Stir in pepper flakes and remove pan from heat.
Step 2
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain pasta, reserving 1 cup pasta water. Return skillet with onion mixture to medium high heat. Add ¾ cup reserved pasta water and bring to boil. Add pasta and cook, stirring occasionally, until sauce coats pasta and pasta is al dente, about 2 minutes. Add remaining oil, season lightly with salt to taste and toss to combine.
Step 3
Divide pasta among warmed bowls and garnish with reserved breadcrumb mixture.