Pappardelle with basil, anchovy and toasted breadcrumbs: A French-inspired umami bomb

Never to be outdone by their Italian neighbors, cooks in Provence have their very own aromatic model of pesto. We first got here throughout pistou in Marseille as a no-cook basil and garlic sauce stirred right into a hearty bean soup. But variations abound, and sure, in addition they will combine it with pasta.

In this pappardelle recipe from our guide “Tuesday Nights Mediterranean,” which options weeknight-friendly meals from the area, we took inspiration from Richard Olney’s traditional guide “Lulu’s Provençal Table.” The sauce comes collectively shortly in a meals processor and is redolent with the daring flavors of Southern France — peppery basil and ample garlic, in fact, but in addition wealthy anchovies for an additional hit of umami.

We end the sauced pasta with toasted chili-spiked breadcrumbs (we desire panko for its mild, crisp texture) for delicate spiciness and a welcome textural distinction to the al dente noodles.

Pappardelle is a large, flat, ribbon-like noodle, typically made with egg and formed into nests earlier than drying. If it’s not obtainable, tagliatelle is the perfect substitute, adopted by fettuccine.

Don’t neglect to order a number of the cooking liquid earlier than draining the pasta. Adding a small quantity of the starchy water whereas tossing the anchovy-basil puree with the noodles helps create a silky sauce that coats the pappardelle.

Pappardelle with basil, anchovy and toasted breadcrumbs

Start to complete: 35 minutes

Servings: 4

Ingredients: 

½ cup plus 2 tablespoons extra-virgin olive oil, divided
½ cup panko breadcrumbs
1 teaspoon crimson pepper flakes
Kosher salt and floor black pepper
12 ounces dried pappardelle pasta
2-ounce tin oil-packed anchovy fillets, drained (12 fillets)
3 medium garlic cloves, smashed and peeled
2 cups evenly packed recent basil

Directions:

In a 10-inch skillet over medium, warmth 2 tablespoons oil till shimmering. Add the panko, pepper flakes and ⅛ teaspoon salt, then cook dinner, stirring typically, till golden brown, about 3 minutes. Transfer to a paper towel–lined plate.

In a big pot, deliver 4 quarts water to a boil. Stir within the pasta and 1 tablespoon salt, then cook dinner, stirring sometimes, till al dente. Reserve about ¼ cup of the cooking water, then drain and return the pasta to the pot.

Meanwhile, in a meals processor, course of the anchovies, garlic, and a pinch every of salt and black pepper to kind a chunky paste, about 5 seconds. Scrape the bowl. Add the basil and pulse till finely chopped, 8 to 10 pulses, then scrape the bowl. With the machine working, drizzle in ½ cup oil, then course of till properly mixed, 8 to 10 seconds.

Add the anchovy-basil puree to the pasta and toss to mix, including reserved pasta water as wanted so the sauce coats the noodles. Serve sprinkled with the toasted breadcrumbs.

Get extra recipes and dinner concepts from The Washington Times meals part.