INGREDIENTS

¾ cup extra-virgin olive oil
2 cups fresh bread crumbs (preferably from a baguette)
¼ cup dill, chopped
½ tsp. salt
¼ tsp. black pepper
1 lb. (3 cups) red onions, thinly sliced
1 2-oz. can flat anchovy fillets, drained and chopped
16 oz. dry bucatini or spaghetti pasta
½ tsp. 7 Chili Blend Hot Pepper Seasoning

INSTRUCTIONS

1.Heat ¼ cup oil in heavy skillet over medium heat until it shimmers.

2.Cook bread crumbs, stirring constantly, until deep golden and crisp, 6-8 minutes.

3. Transfer bread crumbs to a bowl and toss with dill, salt, and black pepper.

4.Wipe out skillet and cook onions with ¼ tsp. salt in remaining ½ cup oil over medium heat. Stir frequently, until very soft, 12-15 minutes.

5.Add anchovies and cook, mashing anchovies into onions until dissolved.

6.Meanwhile, cook pasta in boiling salt water until al dente. Reserve ½ cup cooking water and then drain.

7.Stir Chili Pepper Seasoning and reserved water into anchovy sauce.

8.Add pasta and toss to combine.

9.Add about half of bread crumbs and toss to coat.

10.Garnish with remaining bread crumbs.