Spaghetti con acciughe e pangrattato (Spaghetti with anchovies and breadcrumbs) (Italian)

I was really happy to discover this recipe and it became one of my faves and part of my routine rotations. I always have a jar of anchovies in the fridge and some breadcrumbs in the cupboard so... it's an easy hit whenever hunger strikes. Enjoy.
Recipe source: Ana.

Last year: Rogan Josh (Indian & Iranian beef / lamb stew).
Two years ago: Orecchiette with onion and sage sauce.
Three years ago: Flammkuchen (Tarte flambée) (Alsacian).
Four years ago: Baby making and no cooking. :)





Ingredients (serves 2):

For the pangrattato:

• 100 g coarse breadcrumbs
• 60 ml olive oil
• 2 garlic cloves
• 1 tablespoon fresh thyme leaves
• salt and pepper to taste

For the pasta:

• 200 g spaghetti (I used wholemeal)
• 35 ml olive oil
• 7-8 anchovy fillets from a jar
• juice from 1 lemon
• 2 dried peperoncini (Italian chili peppers)
• 2 garlic cloves

First make the pagrattato (crispy breadcrumbs). Heat the olive oil in a pan and add the minced garlic and thyme. After 1-2 minutes, add the breadcrumbs and stir well until they're golden (1-2 minutes more). Season with salt and pepper and remove from the heat.

Boil the spaghetti according to package instructions. Drain and set aside. In another pan, heat the olive oil and the minced garlic, the minced chili and the anchovies. Stir for 2 minutes until the anchovies melt, then add the pasta and half of the seasoned breadcrumbs and mix well. Also add the lemon juice and mix again.

Remove from the heat and transfer to serving plates. Top each serving with some of the remaining pangrattato. It's done, dig in! :)