Pasta With Golden Onions and Bread Crumbs
This classic Venetian dish typically uses bigoli, a whole-wheat pasta shaped like fat spaghetti. We like it with regular spaghetti, as well as with bucatini (also called perciatelli), a tubular, spaghetti-like shape. Toasted bread crumbs, 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.
The anchovies should not be rinsed before mincing, as this will wash away some flavor.
¼ cup extra virgin olive oil
1 cup panko bread crumbs
¾ cup fresh flat-leaf parsley, finely chopped
2 teaspoons grated lemon zest, plus lemon wedges, to serve
Kosher salt and ground black pepper
12 ounces spaghetti or bucatini (see headnote)
3 tablespoons minced anchovy fillets, plus 4 teaspoons anchovy oil
2 large yellow onions, halved and thinly sliced
4 large garlic cloves, finely chopped
1½ cups dry white wine or vermouth
¾ teaspoon red pepper flakes
2 tablespoons salted butter, cut into 4 pieces
In a 12-inch skillet over medium heat, warm the olive oil until shimmering. Add the panko and cook, stirring, until golden, about 5 minutes. Transfer to a medium bowl. Let cool for a few minutes, then stir in the parsley, lemon zest, and ¾ teaspoon salt. Wipe out the skillet.
In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt; cook until the pasta is al dente. Drain well, then return the pasta to the pot.
Meanwhile, set the skillet over medium-high heat and warm the anchovy oil until shimmering. Add the onions and cook, stirring, until lightly browned, about 8 minutes. Add the garlic and cook, stirring frequently, until the onions are well browned and the garlic is golden, about 4 minutes. Stir in the anchovies, then add the wine, pepper flakes, and ½ teaspoon black pepper. Bring to a boil over high and cook, stirring and scraping up any browned bits, until the sauce is slightly thickened, about 5 minutes. Remove from the heat, then add the butter and swirl until it blends into the sauce.
Add the sauce to the pasta and toss to combine, then toss in ½ cup of the panko mixture. Transfer to a serving bowl, sprinkle with the remaining panko mixture, and serve with lemon wedges.
None Available.