Becky Luigart-Stayner
6 servings (serving size: 1 1/3 cups)

The breadcrumbs can be made ahead and stored in the refrigerator for up to two days.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 teaspoons garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 teaspoon black pepper.

Step 4

To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain.

Step 5

Heat 1 tablespoon oil in pan over medium heat. Combine 1 1/2 teaspoons garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.

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Ratings & Reviews

carmelita's Review

February 12, 2014
This was delicious. Rotini pasta is a good substitute -- all the sauce and breadcrumbs get caught in the pasta to make every bite good. I added capers and a bit more anchovy. I didn't have french or italian bread, but day old white bread worked just fine. Definitely a keeper. It can get salty quick - watch how much you add.