ItalianRoman
Pasta with Butter, Breadsticks and Anchovies
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and simple pasta dish from Chef Max Mariola's home kitchen. The breadsticks are crumbled and pan-fried with basil and olive oil to create a crunchy, cheesy substitute, then the pasta is dressed with a buttery anchovy sauce.
- Servings
- 2
- Difficulty
- easy
Ingredients
8 items- 200 gPasta (bavette o linguine)bavette or linguine
- Butteras needed, preferably unsalted
- Anchovies in Oilas needed, in oil
- Basilfresh leaves and sprigs
- Breadsticksas needed, plain breadsticks
- Extra Virgin Olive Oilextra virgin olive oil, as needed
- Black Pepperto taste
- Salt(optional) — for pasta water, to taste
Method
- Crumble the breadsticks into a small bowl.
- Heat a pan with olive oil and add a few sprigs of basil.
- Add the crumbled breadsticks to the pan and cook over high heat until they absorb the oil and become crispy. Remove from the pan and set aside.
- Bring a large pot of salted water to a boil and cook the pasta (bavette or linguine) until al dente.
- In another pan, melt the butter with a little olive oil over low heat. Add the anchovies in oil and stir gently until they dissolve into the butter.
- When the pasta is ready, transfer it directly into the anchovy-butter pan. Add a splash of pasta cooking water and toss well.
- Add fresh basil leaves, a pinch of black pepper, and continue tossing until the pasta is well coated and creamy.
- Serve the pasta topped with the crispy breadcrumb mixture.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
