Pasta with spicy anchovy sauce and thyme bread crumbs
Pasta and macaroni
Italian cuisine
Perciatelli. A kind of pasta I never even knew existed. It's almost like if macaroni and spaghetti had a kid.... it'd be perciatelli. A hallow, thick spaghetti, basically. We were about to substitute spaghetti, but one last look in the pasta aisle and I found it! Really! At our often times scarce when it comes to gourmet/specialty/ethnic foods grocery store! I know... I almost couldn't believe it either. This recipe, however, didn't quite live up to the excitement of finding the fancy pasta. It had a good flavor, but felt lacking. I can't even pinpoint what about it was off or how we could improve upon it. Maybe it was because we ran out of Parmesan. Or maybe the dill really makes the dish (the original recipe calls for dill breadcrumbs - but both Taylor and I have a strong hatred of dill. Ok, hatred might be too harsh a word... but we both really don't like it. So we used thyme instead.) The name of the recipe is deceiving. I don't know if Taylor maybe forgot to add the red pepper
Share:
0
43
0
Comments