St. Joseph's Pasta - Mafaldine di San Giuseppe

Put a high-sided large sauté pan over medium heat. Add the bread crumbs and 3 tablespoons (45 ml) of the olive oil to the pan together, stirring constantly with a wooden spoon until the bread crumbs just begin to turn lightly golden, 5 to 7 minutes. Remove from the heat and immediately transfer them to a medium mixing bowl to prevent burning. (Bread crumbs will continue to cook if left in the pan.)

Bring a large pot of generously salted water to a boil. Drop in the pasta and return to a boil.

When the pasta has 2 to 3 minutes to go before it is al dente, heat the remaining ½ cup (120 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil is very hot, add the anchovies and stir carefully with a wooden spoon for about 5 seconds. There may be some spatter, but it will calm down when you add the water in the next step.

Scoop out about 1 cup (235 ml) of the pasta water and add it to the sauté pan, stirring until the anchovies have dissolved.

Drain the pasta and transfer it to a large serving bowl. Add the anchovy mixture and toss well to coat the pasta. Sprinkle with the toasted bread crumbs, reserving some for garnish. Serve the pasta in warm bowls and garnish with some extra bread crumbs on top.