St. Joseph’s Day Pasta Spaghetti di San Giuseppe
St. Joseph’s Day Pasta Spaghetti di San Giuseppe
St. Joseph’s Day Pasta is also called Sawdust Pasta or Carpenter’s Pasta, and a great way to honor St. Joseph, the foster-father of Baby Jesus. Since Joseph was a carpenter by trade, it is fitting to serve a pasta that resembles sawdust the sawdust on his carpenter’s workshop floor. — but tastes much better!
Spaghetti in an anchovy sauce with breadcrumbs
Ingredients
Prep time
Cook time
Total time
Serves: 6
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9 anchovy fillets in olive oil, drained
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sea salt
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1 pound spaghetti
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½ cup olive oil
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6 large garlic cloves, minced
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Large pinch of red pepper flakes
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2 tablespoons chopped fresh parsley
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⅔ cup toasted fresh breadcrumbs
Instructions
Making Breadcrumbs skillet or oven
Skillet
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Warm 2 tablespoon olive oil in a 10-inch skillet over medium heat.
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Add ¾ cup of fresh breadcrumbs and stir to coat with oil.
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Cook, stirring constantly, until the crumbs are golden brown and crunchy, about 5 minutes.
Oven
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Place ¾ cup of fresh bread crumbs in a bowl with 2 tablespoons olive oil.
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Using your hands or a fork, gently combine the ingredients.
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Spread the breadcrumbs on a baking sheet and place in a 350 degree F. oven.
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Bake about 8 minutes, stirring a couple of times, until golden brown and crisp.
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Set the breadcrumbs aside.
Directions
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Put a large pot of well-salted water (about 5 quarts) over high heat and bring to a boil. Add 2 tablespoons of sea salt when the water comes to a boil.
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Add the spaghetti to the boiling water.
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While the spaghetti is cooking to al dente, make the anchovy sauce.
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Finely chop 6 anchovy fillets; cut the remaining 3 into ½-inch pieces; set aside.
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Heat the olive oil in a large skillet over medium-low heat.
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Add the garlic, red pepper, and finely chopped anchovies.
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Cook, stirring until the anchovies dissolve.
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Add ¼ cup of the pasta water and bring the sauce to a rapid simmer for about a minute.
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Remove the skillet from the heat.
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Stir in the parsley and remaining anchovies.
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Reserve 1 cup of the pasta water and drain the pasta.
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Add the pasta and ¼ cup of the pasta water to the skillet with the anchovy sauce.
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Toss until the strands are well coated.
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Add some of the reserved pasta water if the mixture seems too dry.
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Set aside 2 tablespoons of the toasted bread crumbs.
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Add the remaining crumbs to the skillet and toss the pasta again.
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Transfer the pasta to individual serving bowls.
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Top each serving with a sprinkling of the reserved bread crumbs.
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