Italians eat a lot of pasta, but every plate of pasta I have had is different. It seems they have infinite pasta recipes. Here’s a simple one that another WWOOFer taught me how to make the other day. She calls it pasta crik crok because with every bite there is a delightful crunch of bread crumbs.
Pasta Crik Crok
Recipe from Laura, an Italian WWOOFer
Use your best judgment for quantities, depending on how many you are serving and your personal taste
- Olive oil
- Garlic, minced
- Anchovies in oil
- Fresh or dried red pepper
- Bread crumbs
- Fresh parsley
- Heat some olive oil in a large pan and toss in the garlic, red pepper and anchovies, with some of the oil from the anchovies. There should be enough oil to coat all the pasta. Fry until fragrant, then remove from heat.
- Cook pasta in salted water al dente.
- Place the anchovy mixture back on the stove and add a generous amount of bread crumbs. Fry a few minutes to make the bread crumbs crunchy, then throw in the pasta and mix well to coat with oil. By hand, roughly break up some fresh parsley and spread over top.