Pasta With Crunchy Crumb Topping

• 14 oz fusilli pasta
• 4 tbsp extra-virgin olive oil, plus extra for drizzling
• 1/3 cup chunky breadcrumbs freshly made from sourdough bread (include some crust)
• 1/2 cup pine nuts
• 1 tbsp chopped fresh rosemary leaves
• 2 cloves garlic, finely chopped
• 3 None anchovies, mashed with a little oil
• 1 pinch chili flakes
• 1/2 None lemon, zested
• 2 tbsp chopped fresh flat-leaf parsley leaves
• None None freshly grated Parmesan or Grano Padano cheese, to serve

1. Cook pasta in boiling salted water until al dente. Drain.
2. Meanwhile, heat oil in a large, heavy-bottomed frying pan over medium heat. Add breadcrumbs and cook until golden brown, stirring often. Add pine nuts and rosemary and toss to combine. When pine nuts are light golden brown, remove from heat and stir in garlic and anchovies. Season. Add chili flakes, lemon zest and parsley.
3. Add pasta to breadcrumb mixture and toss to combine. Serve immediately, sprinkled with cheese.

pasta, extravirgin olive oil, chunky breadcrumbs, pine nuts, rosemary, garlic, anchovies, chili flakes, lemon, parsley, cheese

Taken from recipes-plus.com/api/v2.0/recipes/37224 (may not work)