Pasta Atterrati (Anchovies and Pangrattato)

This recipe uses the prized anchovies from Cetara, just along the coast from Minori and has a lovely walnut-based pangrattato. The better the bread used for the breadcrumbs, the better the flavour. I like to use 2-3 day-old sourdough. You can use quality cured anchovies from a jar or try to find anchovy fillets from a local Italian deli. Either way, the salty fish adds a nice twist to classic tomato-based pasta sauces. This delectable pasta dish is a sure people pleaser and can feed a family of four.

Sauce:
6 Tbsp. extra-virgin olive oil
3 fillets anchovies
1 clove garlic
1 fresh red chilli
2 medium ripe tomatoes
black pepper, freshly ground

Pasta:
dried spaghetti (325 g)
1 Tbsp. sea salt

Pangrattato (Topping):
4 Tbsp. fine breadcrumbs
6 sprigs fresh parsley
walnut, halved or diced (50 g)
2 Tbsp. pinenuts

Garnish:
Parmesan cheese, finely grated

Heat the extra virgin olive oil in a frying pan on medium heat. If you use anchovies that are packed in oil, make sure to drain the oil before placing them in the heated olive oil. Allow the anchovy fillets to melt.

Without removing the skin, crush the garlic clove. Chop the chili into fine dices and add the chili and garlic to the frying pan for a couple of minutes. Wait for the anchovies to colour.

Chop the two tomatoes and incorporate them to the mix. Turn down the heat to low to allow the sauce to simmer for about 10 minutes. Wait for the sauce to thicken. Add a pinch of black pepper to season the sauce. Set aside, keeping the sauce warm.

You will need a food processor to make the wonderfully crunchy pasta topping. Begin by toasting the 4 Tbsp. of breadcrumbs in a frying pan without any oil or butter, then put them in a food processor.

Chop the parsley leaves and add them to the food processor, along with the 50 g of walnuts. Set the food processor to blitz until you have a pulpy mixture. (Note that you can do this by chopping all of the ingredients very finely with a sharp knife; it will just take much longer, whereas a food processor will save you the headache.)

Cook the pasta in salted water. You will want it to be al dente, not well-cooked. Drain the pasta for all of a couple of Tbsp. of the water you used to boil it, and add the pasta to the sauce. You will want to mix it well, and maybe add a little bit more of the water used to cook the pasta if the sauce needs to be loosened a bit.

Serve your delicious spaghetti atterrati in bowls topped off with a nice amount of the walnut, parsley, and toasted breadcrumb topping and - of course - a handful of grated Parmesan cheese.

Makes 4 servings.