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Pappardelle with Basil, Anchovies and Toasted Breadcrumbs
A recipe from Richard Olney’s classic book “Lulu’s Provençal Table” inspired this superbly flavorful pasta dish. The no-cook sauce, similar to Italian pesto, is made in a food processor and is redolent with the bold flavors of Southern France. We finish the sauced pasta with toasted chili-spiked breadcrumbs (we prefer panko for it’s light, crisp texture) that offer a welcome textural contrast to the al dente noodles, as well as a subtle spiciness. Pappardelle is a wide, flat, ribbon-like noodle, often made with egg and shaped into nests before drying. If it’s not available, tagliatelle is the best substitute, followed by fettuccine.
4
Servings
Tip
Don’t forget to reserve some of the cooking liquid before draining the pasta. Adding a small amount of the starchy water while tossing the anchovy-basil puree with the noodles helps create a silky sauce that coats the pappardelle.
35 minutes
Ingredients
-
½
cup plus 2 tablespoons extra-virgin olive oil, divided
-
½
cup panko breadcrumbs
Directions
-
01In a 10-inch skillet over medium, heat 2 tablespoons oil until shimmering. Add the panko, pepper flakes and ⅛ teaspoon salt, then cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel–lined plate.
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November 30, 2022
Delicious & easy
Perfect recipe. My husband says best pasta he's eaten.
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Delicious, full of balanced flavors