This is an excellent dish to have in one's repertory, not only because it is delicious but because it is made with what most consider pantry staples. It can be put together without planning, should a pasta urge strike at midnight or should a friend drop by unexpectedly and need to be fed. That being said, it is good enough to serve for family supper. Angel hair pasta is not a necessity but it does contribute to the end result; the thin noodles work with the crunchy breadcrumbs better than other pasta types.
This is a rough recipe for one, as opposed to the usual more measured recipes for 4 that I write. Since people's idea of what a portion of pasta is varies, and since how people feel about anchovies differs greatly, you will have to play around with proportions to get this to work to your taste. Below is mine from which to start.
1 portion angel hair pasta; size of portion according to appetite
5 anchovies
1/2 cup panko or Italian breadcrumbs
1 Tbsp capers
Zest from one lemon
1 Tbsp olive oil (this is a rough estimate since I usually just "glug" it in, especially of this is a midnight snack)
Red pepper flakes to taste
Cook the angel hair pasta in salted water according to taste. Since this only takes a few minutes, you need to rush a bit to prepare the rest of the dish so that timing works out.
While the pasta is cooking, heat the oil in a skillet, along with the anchovies. Cook over medium heat, stirring constantly, until the anchovies break down. Add the breadcrumbs to the pan, lower the heat and cook, stirring often, until the breadcrumbs are golden brown and crispy.
Drain the pasta and return to the pan. Toss with the lemon zest, the capers and the red pepper flakes.
Place in your serving dish and top with the breadcrumbs. Mix roughly and eat at once. Weirdly, were I serving this to a friend or as supper, I would probably add some chopped Italian parsley to the dish but finely chopping should not be part of the world of midnight snacks.
