Pasta with Golden Onions and Breadcrumbs
Don’t overlook this unassuming pasta—onions, wine, and flavored breadcrumbs add tons of flavor and crunch.
- Makes4 servings
- Cook Time40 minutes
- 1
This classic Venetian dish typically uses bigoli, a whole-wheat pasta shaped like fat spaghetti. We liked it with regular spaghetti, as well as with bucatini (also called perciatelli), a tubular spaghetti-like shape. Toasted breadcrumbs, or pangrattato in Italian, aren’t traditional, but they add a welcome crispness. We use Japanese-style panko for its light, airy texture and toast it in olive oil before mixing in chopped parsley and lemon zest.
Tip
Don’t rinse the anchovies before mincing, as this will wash away some flavor.
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