St. Joseph’s Day Pasta

St. Joseph’s Day Pasta

• 1 pound spaghetti

• 2-3 tablespoons butter

• 1 cup panko breadcrumbs

• 4-5 tablespoons olive oil

• 4-5 anchovy filets

• 1 medium onion (chopped)

• 1 teaspoon red pepper flakes (or less if preferred)

• 4 cloves garlic (minced)

• ¼ cup white wine

• 2 tablespoons tomato paste

• 2 14.5 oz. cans of diced tomatoes

• Salt and pepper to taste

• Grated parmesan cheese

• Chopped basil for garnish (optional)

Bring a large pot of salted water to a boil. Add the pasta and stir to separate. Cook according to package directions or until al dente.

While pasta is cooking, heat butter in large sauté pan on medium-high heat. Add the breadcrumbs. Using a spatula, constantly stir until they are completely coated and light golden brown. Transfer breadcrumbs to a bowl and set aside.

In the same pan over medium-high heat, add olive oil. Throw in the anchovies and stir until dissolved. Add the onion and red pepper flakes and sauté for 2-3 minutes or until onions are mostly translucent. Add garlic and stir. Add white wine, tomato paste, diced tomatoes (and salt and pepper to taste) and cook until sauce slightly thickens (about 3-5 minutes).

Add the drained pasta to the sauté pan and toss to coat. Add the toasted breadcrumbs, grated parmesan and chopped basil on top of each serving.