Troccoli Pasta with Sun-Dried Tomatoes, Anchovies, and Crispy Bread Crumbs

Troccoli with Sun-Dried Tomatoes, Anchovies, and Crispy Bread Crumbs Recipe
Category: Pasta Dishes
Serves: 4

This savory Italian dish, Troccoli with sun-dried tomatoes, anchovies, and crispy bread crumbs, is a delightful combination of rich, umami flavors and textures that will tantalize your taste buds. The slightly tangy sun-dried tomatoes complement the salty anchovies, while the crispy breadcrumbs add a satisfying crunch. It’s a simple yet flavorful recipe that brings the best of Mediterranean ingredients together in one pan.

Ingredients

Nutritional Information (per serving)

Instructions

1. Prepare the Sun-Dried Tomatoes
   Begin by soaking the sun-dried tomatoes in a bowl of hot water for 10-15 minutes to rehydrate them. This will allow them to soften and release their rich flavor.

2. Prep the Anchovies and Aromatics
   While the tomatoes are soaking, drain the anchovies from their oil and finely chop them. Similarly, finely mince the garlic and slice the fresh chili pepper in half, removing the seeds to control the heat.

3. Make the Anchovy Sauce
   In a large pan, heat 3 tablespoons of extra virgin olive oil over low to medium heat. Add the chopped anchovies and let them gently melt into the oil, stirring occasionally. Once the anchovies have dissolved, add the minced garlic and chili, and continue sautéing for another 1-2 minutes, allowing the garlic to soften and infuse the oil with its aroma.

4. Drain and Prepare the Sun-Dried Tomatoes
   Once the sun-dried tomatoes are softened, drain them well and pat them dry with a paper towel. Cut them into small pieces and add them to the pan with the anchovy mixture. Stir everything together and let the flavors meld for 2-3 minutes. Season with fine sea salt to taste.

5. Toast the Bread Crumbs
   While the sauce is simmering, prepare the crispy bread crumbs. In a separate pan, heat another 3 tablespoons of olive oil over medium heat. Add the breadcrumbs (preferably from stale or toasted bread) and stir to coat them evenly in the oil. If the breadcrumbs seem too dry, you can add a spoonful of pasta cooking water to help bind them together. Continue to cook until the breadcrumbs are golden brown and crispy.

6. Cook the Troccoli (or pasta)
   In a large pot of salted boiling water, cook the troccoli (or your chosen pasta) according to package instructions until al dente. Once cooked, reserve a cup of pasta water, then drain the pasta and set it aside.

7. Combine and Serve
   Add the cooked pasta to the pan with the anchovy and sun-dried tomato sauce, tossing everything together to coat the pasta with the flavorful mixture. If necessary, add a little of the reserved pasta water to help combine the sauce and pasta evenly.

8. Finish with Crispy Breadcrumbs
   Finally, remove the pan from the heat and sprinkle the crispy bread crumbs over the pasta. Toss gently to combine, ensuring that every bite is complemented by the delightful crunch of the breadcrumbs.

9. Serve Immediately
   Plate the troccoli and serve immediately, garnished with a sprinkle of extra chili flakes if desired for an added kick. Enjoy this savory, satisfying dish that combines the richness of the anchovies with the delightful tang of sun-dried tomatoes and the crunch of golden breadcrumbs.

This recipe is the perfect balance of salty, savory, and crunchy. The anchovies melt into the olive oil, creating a deeply flavorful base, while the sun-dried tomatoes add an intense burst of umami. The addition of crispy breadcrumbs provides texture and contrast, making each bite an experience in itself. Whether you’re cooking for a special dinner or simply craving something hearty and comforting, this dish will become a family favorite.

Enjoy!