COOK:
30 minutes
PREP:
15 minutes
YIELD:
6 servings
Ingredients
- 3 tablespoons olive oil
- 1 cup fresh breadcrumbs
- 1 tablespoon chives, chopped
- 1 tablespoon dill, chopped
- 1 tablespoon parsley, chopped
- 1 pound spaghetti
- 2 tablespoons kosher salt
- ½ cup olive oil
- 2 shallots, sliced thin
- 1 fresno pepper, minced
- 1 ounce anchovy fillets, chopped
- 3 cloves garlic, sliced thin
- 2 cups cherry tomatoes, cut in half
- 2 tablespoons unsalted butter, room temperature
- Fresh grated parmesan cheese
Directions
- Heat the olive oil in a large skillet over medium heat, add breadcrumbs and stir until golden brown. Transfer to a bowl and mix with chopped herbs. Season with salt and pepper.
- Cook spaghetti in a large pot of water with 2 tablespoons of kosher salt until al dente. Reserve about 1 cup pasta water for the sauce. Drain pasta and set aside.
- In a large skillet over medium heat add olive oil, shallots and the fresno pepper and cook for 5 minutes, stirring often. Add garlic, anchovies and tomatoes, continue to cook for another 5 minutes. Season with salt and pepper and stir in room-temperature butter.
- Add drained spaghetti to the sauce and stir to combine, adding reserved pasta water to thin the sauce; about ½ cup should work.
- Serve pasta with herbed bread crumbs and fresh parmesan.
