Alex's Anchovy Bucatini

• 3 cups cubed stale Italian bread
• Salt
• 1 pound bucatini pasta
• 8 tablespoons olive oil, divided
• 2 (2-ounce) cans anchovy fillets, in olive oil, minced
• 1 cup (2 large) roasted red bell peppers, seeded and finely minced
• 1 cup sweet onion, finely minced
• 7 garlic cloves, thinly sliced
• 1/2 teaspoon red chili flakes
• 1/2 cup grated Parmigiano-Reggiano, divided
• 1/3 cup minced Italian parsley leaves

1. Preheat the oven to 300 degrees F.
2. Put about 3 cups stale Italian bread on a baking sheet and put in hot oven.
3. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade.
4. Pulse into crumbs.
5. Bring a large pot of water to a boil over medium heat.
6. Salt the water and add the pasta.
7. Cook until al dente.
8. Remove 1 cup of the cooking water and reserve.
9. Drain the pasta and set aside.
10. In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated.
11. Remove from the pan to a plate.
12. Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes.
13. Add the onions and cook for 6 to 8 minutes, stirring frequently.
14. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes.
15. Add 1/2 to 1 cup of the bread crumbs and half of the cheese.
16. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
17. Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley.
18. Serve immediately.

cubed stale italian bread, salt, bucatini pasta, olive oil, anchovy fillets, red bell peppers, sweet onion, garlic, red chili flakes, italian parsley

Taken from www.foodnetwork.com/recipes/guy-fieri/alexs-anchovy-buccatini-recipe.html (may not work)