Ingredients

7          oz (200g) dried spaghetti

3          tbsp (45 mL) olive oil

1          tsp (5 mL) anchovy paste or 1 anchovy

2          cloves garlic, finely minced

            Sprinkle of chili flakes

2          tbsp (30 mL) capers with brine

¼         cup (60 mL) white wine

            Salt and pepper, to taste

¼         cup (60 mL) panko crumbs

1          tbsp (15 mL) fresh parsley, chopped

            Parmigiano Reggiano, to taste (optional)

Preparation

  1. Toast panko in a couple tsp olive oil. Once browned remove from pan and set aside.
  2. In the same pan add the rest of the oil, anchovies, garlic, and chili flakes. Sauté on medium heat so the anchovies melt and the garlic gets fragrant but doesn’t brown.
  3. Add capers, white wine, salt, and pepper. Simmer and reduce while pasta cooks (in salty water) 2 minutes under package directions.
  4. Transfer pasta into pan with a couple splashes of pasta water and parsley. Mix to emulsify the sauce. Serve topped with toasted breadcrumbs.