Comments on: Pasta with Spicy Anchovy Sauce and Thyme Bread Crumbs

By: Bryony

Bryony — Sat, 26 Sep 2009 12:59:30 +0000

Try adding orange rind and orange juices to this, and maybe just a bit of parsley instead of the stronger herbs. I just munched my way through a lovely dish: heat garlic, chilli flakes, chopped anchovies and orange rind till sizzling and use a wooden spoon to crush it all into an oily mush, then add in the orange juices and parsley and toss over the spaghetti/linguini. Amazing stuff!

By: Ngoc

Ngoc — Tue, 13 May 2008 23:16:18 +0000

I made this the other night and loved it. Went ahead and doubled the anchovies, though – maybe that’s what helped. :)

By: Susanna

Susanna — Tue, 13 May 2008 22:18:26 +0000

Wow! We almost made this same meal for Mother’s Day! I too never had this hollow pasta before and it was a nice surprise with our puttanesca sauce. The anchovies taste was slight but yummy! I actually liked the way our sauce came and would definitely try it again with your Thyme Bread Crumbs – thanks for the share!

By: patsyk

patsyk — Tue, 13 May 2008 16:30:33 +0000

I’m sure the parmesan would have helped it out quite a lot… and I can’t imagine that the thyme would have been the culprit when it comes to the lack of flavor. I like dill, but I tend to think of traditional fish or egg salad or even soups when I use it.

I am intriqued by the pasta shape… and will have to go searching for it! I do adore pasta, so a new shape must make an appearance on my table soon as I find it! :)

By: Claudia (cook eat FRET)

Claudia (cook eat FRET) — Tue, 13 May 2008 15:40:47 +0000

i think the cheese factor is big here
it was needed
and garlic
i’d choose thyme over dill anyday…

but man, i love this combo
and yes, very pretty pic