Active Time

　　45 min

　　Total Time

　　45 min

　　Even if anchovies aren't part of your culinary heritage, the way the sweetness of the onions and the saltiness of the fish interact, combined with the tactile pleasure of the crunchy bread crumbs, will have you missing your nonna no matter what your nationality.

　　

Ingredients

Makes 6 servings

　　3/4 cup extra-virgin olive oil, divided

　　2 cups fresh bread crumbs (preferably from a baguette)

　　1/4 cup chopped dill

　　1 pound red onions, thinly sliced (3 cups)

　　1 (2-ounce) can flat anchovy fillets, drained and chopped

　　1 pound bucatini or perciatelli pasta (long tubular strands)

　　1/2 teaspoon dried hot red-pepper flakes

　　

Step 1

Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook bread crumbs, stirring constantly, until deep golden and crisp, 6 to 8 minutes.

　　

Step 2

Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoon each of salt and black pepper.

　　

Step 3

Wipe out skillet, then cook onions with 1/4 teaspoon salt in remaining 1/2 cup oil over medium heat, stirring frequently, until very soft, 12 to 15 minutes. Add anchovies and cook, mashing anchovies into onions, until dissolved.

　　

Step 4

Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

　　

Step 5

Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine. Add about half of bread crumbs and toss to coat. Serve sprinkled with remaining bread crumbs.