Alex’s Anchovy Bucatini Recipe | Kitchen Infinity Recipes

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To make the perfect Alex's Anchovy Bucatini we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 1 hr 10 min. You will need a prep time of approximately 10 min and a cook time of 1 hr. This Alex's Anchovy Bucatini will produce enough food for 4 servings.

Depending on your culture or family tradition there can be multiple variations for making this Alex's Anchovy Bucatini recipe. Once you've read through and familiarize yourself with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We've included a list of potential cookware or bakeware items below that might be necessary for this Alex's Anchovy Bucatini recipe.

Alex's Anchovy Bucatini Ingredients

  • 3 cups cubed stale Italian bread
  • Salt
  • 1 pound bucatini pasta
  • 8 tablespoons olive oil, divided
  • 2 (2-ounce) cans anchovy fillets, in olive oil, minced
  • 1 cup (2 large) roasted red bell peppers, seeded and finely minced
  • 1 cup sweet onion, finely minced
  • 7 garlic cloves, thinly sliced
  • 1/2 teaspoon red chili flakes
  • 1/2 cup grated Parmigiano-Reggiano, divided
  • 1/3 cup minced Italian parsley leaves

Alex's Anchovy Bucatini Directions

  1. Preheat the oven to 300 degrees F.
  2. Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs.
  3. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside.
  4. In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate.
  5. Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
  6. Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately.

Recipe Categories

  • Pasta Recipes
  • Anchovy : An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
    More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish.
  • Fish : Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.
    The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.
    Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.
    Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.
    Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.
    Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.

Potential cookware or bakeware items for your recipe

Below are cookware or bakeware items that might be needed for this Alex's Anchovy Bucatini recipe or similar recipes. If certain kitchen tools don't apply, then simply skip to the next one.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
Chef Antonio

Chef Antonio

Chef Antonio has deep family roots in Italy. He spent summers living in Rome with his nona which developed his passion for cooking and expertise in preparing traditional Italian dishes. Antonio has two girls, one boy and a dog that he loves to cook for daily!

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