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Pasta with Golden Onions and Breadcrumbs
This classic Venetian dish typically uses bigoli, a whole-wheat pasta shaped like fat spaghetti. We liked it with regular spaghetti, as well as with bucatini (also called perciatelli), a tubular spaghetti-like shape. Toasted breadcrumbs, 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.
4
Servings
Tip
Don’t rinse the anchovies before mincing, as this will wash away some flavor.
40 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
1
cup panko breadcrumbs
Directions
-
01In a 12-inch skillet over medium, heat 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.
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July 18, 2022
So easy and yet still interesting
Probably the most interesting, nearly-instant dish I've made recently. Don't skimp on the parsley and lemon. It came together in literally minutes and dazzled my little pasta lovers at home, kids (and adults alike). Will make again.
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This was absolutely delicious and I will repeat. I’m curious on the anchovy measure. Why not just say a 2oz tin with oil or the tin size? Is it American size vs European size? My 2oz tin didn’t actually have the amt of anchovy oil needed so I figured it out so maybe that’s it but I’m always curious when recipes are written this way?