You may also like
Categories:Viewed: 68 - Published at: 2 years ago
Ingredients
- 1/2 cup (56 g) homemade coarsely ground breadcrumbs, toasted
- Olive oil
- 1 pound (455 g) spaghetti or other long pasta, preferably Felicetti
- 4 oil-packed anchovy filets
- 1 1/2 cups (360 ml) white wine
- 5 tablespoons tomato paste
- 12 dried dates, thinly sliced
- Zest of 1 orange, cut into long strips
Method
- Put the breadcrumbs in a small frying pan over medium-high heat, drizzle with 2 tablespoons oil and re-toast, stirring often, until crunchy. Set them aside on a paper towel.
- Boil the pasta in salted water for 2 minutes less than the package directs. Drain.
- Meanwhile, in a large frying pan over very low heat, slowly heat 1/4 cup (60 ml) oil with the anchovies, pressing the anchovies with a wooden spoon until they dissolve. Add the wine and simmer until reduced by half. Add the tomato paste and dates and simmer for a few minutes.
- Toss the pasta in the sauce to finish cooking it, adding a little cooking liquid as needed. Serve the pasta topped with the breadcrumbs and long strips of orange zest.
