Frank's Recipes! Penne con acciughe, capperi e mollica

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Penne con acciughe, capperi e mollica

1 pound penne or pennette
1/4 cup extra virgin olive oil
4 cloves chopped garlic
8 anchovy filets
1/4 cup desalted capers
1/4 cup finely chopped flat leaf parsley
1/4 cup toasted breadcrumbs*
Sea salt to taste
Crushed red pepper (optional)

Bring a large pot of salted water to boil, add the penne and allow it to cook over high heat, occasionally stirring the noodles to prevent them from sticking.

Heat the olive oil in a large sauté pan over moderate heat and add the garlic, allowing it to cook for a few moments before adding the anchovies. Do not let the garlic burn, as it will turn bitter. Mash in the anchovies, adding the capers and some of the pasta water to stop the garlic from cooking any further. Check for desired salt intensity and add more if necessary. When the pasta has cooked al dente, strain immediately place in the sauté pan, add the parsley and toasted breadcrumbs. Stir the ingredients and evenly coat the pasta. Place in a large serving bowl or separately in individual bowls. Promptly serve!

Serves 4.

Mollica - Toasted Breadcrumbs
To prepare the toasted breadcrumbs it is preferable to make them from stale, dry bread, by either grating the bread by hand into a large mixing bowl. Better still, is by using a food processor and utilizing the pulse switch, trying not to allow the crumbs from becoming too fine.

You can use packaged plain breadcrumbs from the market, however, the quality will not be as perfect as homemade and may be too fine for adding to a pasta sauce.

Lightly coat a pan with olive oil and allow the pan to warm over moderate heat and add the breadcrumbs. Constantly stir the breadcrumbs to prevent them to sticking or burning. When they have evenly toasted to a golden brown, remove them from the pan and set aside. You can make as much as you like as they will keep for some time in a covered plastic container.

Pangrattato - Grated Breadcrumbs
Follow the same criteria as above by using stale, dry bread and, instead of coarsely grating the bread, use the finer grating side of the grater and grate into a large mixing bowl. You can also use a food processor grate setting or the lowest possible setting. Again, try not to overly refine the crumbs, as they can become too fine by pulverizing them into an unusable powdery consistency.