Ingredients
- 4 tablespoon extra virgin olive oil
- 1 tablespoon red onion, finely chopped
- 4 tablespoon garlic cloves, thinly sliced
- 6 tablespoon salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed and drained
- 1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 pound barilla fettuccine
- 1/4 cup flat-leaf parsley, finely chopped
- 1/2 cup fresh bread crumbs, toasted
Preparation
Baking Directions:
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
In a 12- to 14-inch sauté pan, heat 2 tablespoons of the olive oil over medium heat.
Add the onion, garlic and anchovies.
Cook over medium heat, stirring occasionally, until the onion and garlic are softened and the anchovies have begun to break up.
Turn the heat up to high and add the squash cubes.
Cook over high heat for 5 minutes or until the cubes are tender and browned at the edges.
Season with the salt and pepper and remove from the heat.
Cook the Barilla fettuccine in the boiling water for 1 minute less than according to the package directions.
While the pasta is cooking, warm the squash mixture.
Drain the pasta and add it to the pan with the squash.
Add the parsley and remaining 2 tablespoons of olive oil and toss over high heat for 1 minute.
Divide the pasta and squash evenly among four warmed pasta bowls, top with bread crumbs and serve immediately.
