Penne with Garlic and Toasted Breadcrumbs

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

The Italians serve pasta mainly as a first course, which makes a great way to start a slightly formal meal. This pasta is delicious and not too filling. We encourage you to take a few minutes to crumble your own breadcrumbs from a loaf of fresh bread, rather than use commercial crumbs. It is these crumbs, toasted in olive oil, that give this dish its special taste and texture.

Ingredients

Steps

1. Fill an 8- to 10-quart stockpot two-thirds full of water, cover, and bring to boil over high heat. Divide olive oil between 2 frying pans, one 10-inch pan and one 8-inch pan. Place larger pan over medium heat, add bread crumbs, and cook, stirring frequently, until they are crisp and brown, 20 to 25 minutes.
2. Heat oil in smaller pan over medium heat. Add garlic and anchovy filets, and cook until garlic begins to sizzle. Allow garlic to brown slightly, but be careful not to burn it.
3. When pasta water has reached a boil, add salt and then pasta. Stir to prevent sticking and cook pasta until al dente (with a little bite remaining). Pasta shouldn’t be mushy, but if it still has a crunchy, raw center, cook 1 to 2 minutes longer. Drain pasta thoroughly in a colander. Leave about ¼ cup pasta cooking water in bottom of stockpot to use as part of sauce.
4. Return pasta to pot with reserved cooking water. Add garlic-anchovy mixture and bread crumbs. Toss well and divide among individual plates or bowls. Top each portion with a couple grinds of black pepper. Serve immediately, while crumbs are crisp.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.