Pappardelle with Basil, Anchovies and Toasted Breadcrumbs

From Milk Street Today Night Mediterranean: A no-cook sauce featuring anchovies, garlic, and fresh basil, combined with pappardelle pasta and topped with toasted, chili-spiked breadcrumbs for added texture.

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Step 1

In a 10-inch skillet over medium heat, add 2 tablespoons oil until shimmering.

Step 2

Add the panko, pepper flakes, and 1/4 teaspoon salt; cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.

Step 3

In a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 2 tablespoons salt; cook, stirring occasionally, until al dente.

Step 4

Reserve about 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

Step 5

In a food processor, process the anchovies, garlic, 1/4 teaspoon salt, and a pinch of black pepper to form a chunky paste, about 5 seconds. Scrape the bowl.

Step 6

Add the basil and pulse until finely chopped, 8 to 10 pulses, then scrape the bowl.

Step 7

With the machine running, drizzle in 1/2 cup oil, then process until well combined, 8 to 10 seconds.

Step 8

Add the anchovy-basil puree to the pasta, tossing to combine and adding reserved pasta water as needed to coat the noodles.

Step 9

Serve the pasta sprinkled with the toasted breadcrumbs.