Ingredients:
\n1 tablespoon unsalted butter
\n10 anchovies, finely chopped, divided
\n\u00bd cup panko breadcrumbs
\n\u00bd cup freshly grated parmigiano-reggiano cheese
\n\u00bc cup extra virgin olive oil, plus 1 tablespoon, divided
\n6 cloves garlic, minced
\n\u00bd teaspoon red pepper flakes
\n2 pt cherry tomato, halved
\n1 teaspoon kosher salt, plus more to taste
\n1 cup white wine
\n1 lb spaghetti, cooked al dente, 1\/4 cup (60 ml) cooking water reserved
\nlemon zest, to taste<\/p>\n
Directions:
\nMelt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
\nAdd the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
\nHeat \u00bc cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
\nAdd the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
\nAdd the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
\nAdd the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
\nAdd cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
\nServe the pasta topped with the anchovy bread crumbs and lemon zest
\nEnjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 tablespoon unsalted butter 10 anchovies, finely chopped, divided \u00bd cup panko breadcrumbs \u00bd cup freshly grated parmigiano-reggiano cheese \u00bc cup extra virgin olive oil, plus 1 tablespoon, divided 6 cloves garlic, minced \u00bd teaspoon red pepper flakes 2 pt cherry tomato, halved 1 teaspoon kosher salt, plus more to taste 1 cup white… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-991","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=991"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/991\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}