Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
Delicious, full of balanced flavors