Start to finish: 35 minutes
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
1/2 cup panko breadcrumbs
1 teaspoon red pepper flakes
Kosher salt and ground black pepper
12 ounces dried pappardelle pasta
2-ounce tin oil-packed anchovy fillets, drained (12 fillets)
3 medium garlic cloves, smashed and peeled
2 cups lightly packed fresh basil
In a 10-inch skillet over medium, heat 2 tablespoons oil until shimmering. Add the panko, pepper flakes and ⅛ teaspoon salt, then cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel–lined plate.
In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ¼ cup of the cooking water, then drain and return the pasta to the pot.
Meanwhile, in a food processor, process the anchovies, garlic, and a pinch each of salt and black pepper to form a chunky paste, about 5 seconds. Scrape the bowl. Add the basil and pulse until finely chopped, 8 to 10 pulses, then scrape the bowl. With the machine running, drizzle in 1/2 cup oil, then process until well combined, 8 to 10 seconds.
Add the anchovy-basil puree to the pasta and toss to combine, adding reserved pasta water as needed so the sauce coats the noodles. Serve sprinkled with the toasted breadcrumbs.