by Cynthia Salvato
This is used in place of grated cheese:
½ cup Italian breadcrumbs
3 tablespoons olive oil
¼ cup grated Romano cheese
Mix all the ingredients together and toast in a pan, over medium heat until lightly browned. Remove from pan and cool.
- 3/4-cup olive oil
- 5 cloves garlic, minced
- 3-4 inches anchovy filets
- 1/8 teaspoon crushed red pepper
- 2 cup walnuts, roughly chopped
- 1/3-cup pine nuts, lightly toasted
- 1/2-cup dark raisins
- 5 tablespoons fresh parsley, chopped
- 1-pound vermicelli or spaghetti
In a large sauté pan, heat the oil slowly. Add the garlic, anchovies and red pepper; sauté over low heat for 3 to 4 minutes; be careful not to burn the garlic.
Add the nuts, raisin and parsley.
Simmer on low heat for 4 to 5 minutes; cover and remove from the heat.
Cook the pasta until al dente. Reserve ½ cup pasta water, strain and transfer the pasta back to the pot.
Add the sauce and 2 tablespoons of pasta water.
Transfer to a pasta bowl or platter and top with remaining sauce. Serve with toasted breadcrumbs.