Sun-Dried Tomato Pasta with Breadcrumbs

Ingredients

• 350 g fusilli pasta or the pasta you like, short or long (- 3/4 pound)
• 1 clove garlic
• 1-2 fresh or dried hot red chilies
• 4 tablespoons extra virgin olive oil
• 100 g sun-dried tomatoes in oil (- 3.5 oz)
• 5 fillets of anchovies in oil
• 50 g breadcrumbs (- 1/2 cup)

Instructions

1. 1

   chop: On a cutting board, chop the sun-dried tomatoes, drained of oil. Do the same with the anchovy fillets. Set aside.

2. 2

   blanch: NOTE: If you prefer sun-dried tomatoes with a milder flavor, you can blanch them in boiling water for 5 minutes before using. Drain and continue the recipe as directed.

3. 3

   sauté: Prepare a pot of salted water to cook the pasta and two nonstick pans. While the pasta water comes to a boil, sauté the garlic and chili in the EVO oil in a pan over medium heat for a few minutes. This will allow the garlic and chili to release their flavors into the oil.

4. 4

   toast: In the other non-stick pan, add a tablespoon of oil and the breadcrumbs. Toast it, stirring all the time to keep it from burning. This will only take 2-3 minutes. The bread is done when it has absorbed the oil and is golden and crisp. Set it aside.

5. 5

   Add the dried tomatoes and chopped anchovies to the pan with the garlic and chili.

6. 6

   cook: Stir well and cook over medium heat for a few minutes. Meanwhile, drop the pasta into the boiling water.

7. 7

   Add a little of the cooking water to the sauce. When the anchovies have dissolved and the tomatoes have rehydrated and are well blended, turn off the heat and remove the garlic and chili.

8. 8

   Drain the pasta al dente directly into the saucepan.

9. 9

   serve: Stir and mix well. Add the toasted breadcrumbs, stir again and serve.