Pappardelle with Basil, Anchovies and Toasted Breadcrumbs
- Makes4 servings
- Cook Time35 minutes
- 1
A recipe from Richard Olney’s classic book “Lulu’s Provençal Table” inspired this superbly flavorful pasta dish. The no-cook sauce, similar to Italian pesto, is made in a food processor and is redolent with the bold flavors of Southern France. We finish the sauced pasta with toasted chili-spiked breadcrumbs (we prefer panko for it’s light, crisp texture) that offer a welcome textural contrast to the al dente noodles, as well as a subtle spiciness. Pappardelle is a wide, flat, ribbon-like noodle, often made with egg and shaped into nests before drying. If it’s not available, tagliatelle is the best substitute, followed by fettuccine.
Don’t forget to reserve some of the cooking liquid before draining the pasta. Adding a small amount of the starchy water while tossing the anchovy-basil puree with the noodles helps create a silky sauce that coats the pappardelle.
Step 1
In a 10-inch skillet over medium, heat 2 tablespoons oil until shimmering. Add the panko, pepper flakes and ⅛ teaspoon salt, then cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel–lined plate.
Step 2
In a large pot, bring 4 quarts water to a boil. Stir in the pasta and and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ¼ cup of the cooking water, then drain and return the pasta to the pot.
Step 3
Meanwhile, in a food processor, process the anchovies, garlic, and a pinch each of salt and black pepper to form a chunky paste, about 5 seconds. Scrape the bowl.
Add the basil and pulse until finely chopped, 8 to 10 pulses, then scrape the bowl. With the machine running, drizzle in ½ cup oil, then process until well combined, 8 to 10 seconds.
Step 4
Add the anchovy-basil puree to the pasta and toss to combine, adding reserved pasta water as needed so the sauce coats the noodles. Serve sprinkled with the toasted breadcrumbs.