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Ingredients
Pasta pot
6 cloves garlic thinly sliced- 2 oil-packed anchovy fillets
⅓ cup olive oil- ½ cup Kalamata olives coarsely chopped
- 6 tbsp double-concentrated tomato paste
- 3 tbsp capers drained
½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt, plus more to taste
¼ tsp crushed red pepper flakes
4 cups water- 8 oz small pasta ditalini, orzo or mini shells
5 oz baby spinach
Crumbs
- 2 oil-packed anchovy fillets
- 2 tbsp olive oil
- ½ cup panko breadcrumbs
- crushed red pepper flakes and kosher salt a pinch, to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the garlic, pasta-pot anchovies and their oil measure in a heavy saucepan over medium heat. Stir and mash the anchovies with a spoon for about 3 minutes, until the garlic starts to brown at the edges.
- Add the olives, tomato paste, capers, measured salt and pepper flakes. Cook and stir for about 3 minutes, until the tomato paste darkens slightly.
- Pour in the water and bring to a boil over high heat. Add the pasta and spinach, tearing large leaves as you go. Stir, lower to medium heat and simmer for 10–12 minutes, stirring often, until the pasta is cooked.
- Meanwhile, warm the crumb anchovies and crumb oil in a skillet over medium heat. Add the panko and a pinch of salt and pepper flakes. Stir and break up the anchovies for about 2 minutes, until the crumbs are golden.
- Divide the pasta and broth among bowls and add the toasted crumbs just before serving.
Notes
This recipe contains anchovies in both the pasta base and crumb topping.
Pasta shapes vary in cooking time. Stir regularly and check the pasta before the end of the range.
