Name: Anchovy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Colavita Spaghetti; 1 ¼ cups Colavita Extra Virgin Olive Oil, plus 3 tbsp for breadcrumbs; 6 oil packed flat anchovy fillets; 4 large garlic cloves, minced; ½ cup finely chopped Italian parsley; 1 cup panko or regular unseasoned breadcrumbs; 1 tsp chopped fresh basil leaf; 1 tsp crushed red pepper flakes; kosher salt to taste; freshly ground black pepper, to taste; ½ cup grated parmigiano reggiano for garnish

1 lb Colavita Spaghetti

1 ¼ cups Colavita Extra Virgin Olive Oil, plus 3 tbsp for breadcrumbs

6 oil packed flat anchovy fillets

4 large garlic cloves, minced

½ cup finely chopped Italian parsley

1 cup panko or regular unseasoned breadcrumbs

1 tsp chopped fresh basil leaf

1 tsp crushed red pepper flakes

kosher salt to taste

freshly ground black pepper, to taste

½ cup grated parmigiano reggiano for garnish

Cook spaghetti in a large pot of salted, boiling water according to package instructions. Drain the pasta, reserving 1/4 cup of the pasta water.

Heat the Colavita Olive Oil in a large skillet over medium heat. Add the anchovies, garlic, red pepper, and a pinch of salt. Stir the mixture occasionally until the garlic is tender, about 5-7 minutes.

Remove from the heat and add the chopped parsley.

Heat the remaining 3 tbsp of Colavita Olive Oil in a small saucepan over medium heat. Add the breadcrumbs and stir constantly until lightly toasted, about 5 minutes. Remove from the heat and season with salt and pepper.

Return the cooked pasta to the pasta pot. Add the reserved pasta water, the anchovy sauce mixture and half the breadcrumbs. Cook just to warm, about 2-3 minutes.

Place the pasta in a large serving bowl. Sprinkle the remaining breadcrumbs over the top, along with the freshly ground black pepper and Parmigiano Reggiano cheese. Serve!