8 sun-dried tomatoes in oil , drained and cut into thin strips
3 heaped tablespoons of breadcrumbs
Extra virgin olive oil to taste
5 anchovy fillets in oil , drained and finely chopped
1 clove garlic , finely chopped
1 handful of desalted capers , roughly chopped
Chopped fresh parsley to taste
Salt and pepper to taste
Instructions
Toasting the breadcrumbs : In a non-stick pan, heat a drizzle of extra virgin olive oil over medium heat. Add the breadcrumbs and stir constantly until they are evenly browned and crispy. Once done, transfer to a bowl and set aside.
Dressing Preparation : In the same pan, add another drizzle of extra virgin olive oil and heat over medium heat. Add the minced garlic and sauté until golden. Add the anchovy fillets and stir until they dissolve, creating a smooth sauce. Stir in the desalted capers and dried tomatoes , continuing to cook for 2-3 minutes, allowing the flavors to blend.
Cooking the pasta : Bring a pot of salted water to a boil and cook the bucatini al dente, following the instructions on the package. Before draining, reserve a cup of the cooking water.
Assembling the dish : Transfer the drained bucatini to the pan with the sauce. Mix well, gradually adding the reserved cooking water to achieve the desired consistency. Season with salt and pepper to taste.
Finishing and serving : Remove the pan from the heat and stir in the toasted breadcrumbs , stirring gently to distribute evenly. Plate the bucatini with the sun-dried tomatoes, anchovies, and breadcrumbs , and garnish with a generous sprinkling of chopped fresh parsley . Serve immediately to best appreciate the combination of flavors and textures.
