Ditalini Rigati With Anchovies And Sun-Dried Tomatoes

Ditalini Rigati With Anchovies And Sun-Dried Tomatoes

Ingredients:
1/3 cup (40 g) fresh breadcrumbs in a nonstick skillet, toast the breadcrumbs over medium heat.
12 oz. (350 g) ditalini rigati

Directions:
cook the pasta in the boiling water until it is al dente; drain.
3 1/2 tbsp. (50 ml) extra-virgin
olive oil heat the olive oil in a large skillet and cook the anchovies on low
3 oz. (80 g) anchovy fillets packed
heat until they dissolve, about 1 minute, using a wooden spoon
in oil, chopped
to help break them up.
8 sun-dried tomatoes packed in oil,
chopped add the sun-dried tomatoes to the anchovies and stir to com-