3/4 cup Extra virgin Olive Oil, divided
2 Cups Fresh Bread Crumbs (preferably from a baguette)
1/4 cup chopped dill
1 lb. red onions, thinly sliced (3 cups)
Anchovies - small jar
1 lb. bucatini or perciatelli pasta ( long Tubular strands)
1/2 teaspoon dried hot red pepper flakes

• Heat 1/4 cup oil in a 12 inch heavy skillet over medium heat until it shimmers
• then cook breadcrumbs,stirring constantly,until deep golden and crisp, 6 to 8 minutes
• Transfer breadcrumbs to bowl and toss with dill and 1/4 teaspoon of salt and black pepper.
• Wipe out skillet, then cook onions and 1/4 teaspoon of salt in remaining 1/2 cup of oil over medium heat , stirring frequently, until very soft, 12 to 15 minutes.
• Add Anchovies and cook, mashing anchovies into onions, until dissolved.
• Meanwhile, cook Pasta in a Pot of boiling salted water (2 tablespoons salt for 5 quarts of water) until al dente. Reserve 1/4 cup cooking water, then drain pasta.
• Stir red pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine. Add about half of breadcrumbs and toss to coat. Serve sprinkled with remaining bread crumbs.