Recipe for pasta with anchovies and breadcrumbs

Recipe for pasta with anchovies and breadcrumbs

Recipe for pasta with anchovies and breadcrumbs
nutritional information (per serving)

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nutritional information
Servings: 4
amount per serving
% Daily Value*
Saturated Fat 3g17%
3 mg1 %
518 mg23%
dietary fiber 4g15%
total sugar 5g
Vitamin C 6 mg28%
Calcium 110 mg8th %
iron 5 mg29%
Potassium 310 mg7%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

A few oil-pickled anchovies, fresh breadcrumbs, garlic, spices, and olive oil combine to make this Sicilian-style pasta dish a delicious weeknight meal that takes under 30 minutes to prepare and prepare. This version includes spaghetti, but bucatini, linguine, or other long pasta will do just fine.

Anchovies are fish and taste like fish when eaten on their own, but the saltiness and umami flavor stand out when incorporated into a pasta sauce. This recipe takes advantage of that unusual saltiness to create a simple sauce with a complex flavor.

The breadcrumbs add flavor and texture to the dish and are quick and easy to prepare with a few slices of sourdough or another savory bread from the day before. Cut off the crusts, put them in the food processor with some chopped garlic and grind into coarse breadcrumbs. Then cook the breadcrumbs in olive oil until lightly browned and crispy – the perfect garlic topping for a pasta dish!

Sauteed anchovy fillets and crushed red pepper flakes in olive oil give the dish an easy flavor profile. It couldn't be easier!

“Incredibly delicious! I love recipes like this that have few ingredients and a big flavor. I used the sourdough boules from the day before and left the crusts on. Be sure to use the lemon and serve with a lemon wedge as well. This makes the whole dish brighter. – Diana Andrews

For the breadcrumbs:

  • Kosher salttaste good

  • 7 ounces one day old breadabout 4 slices

  • 5 Middle Garlic cloveschopped

  • 3 tablespoon Extra virgin olive oil

  • 1 teaspoon Lemon peelOptional

For the pasta:

  • 12 ounces spaghettior lingine or bucatini

  • 3 tablespoon Extra virgin olive oil

  • 2 large Garlic cloveshalved lengthwise

  • 3 Middle anchovy fillets in oil, mashed

  • 1/2 teaspoon crushed red pepper flakesor to taste

  • 1 tablespoon lemon juiceOptional

  • Kosher salttaste good

To serve:

  • 3 tablespoon roughly chopped fresh Italian flat-leaf parsley

  • 1/4 Cup fresh grated parmesan cheeseOptional

  • lemon slices, Optional

  1. Gather the ingredients.

    The spruce eats / Maxwell Cozzi

  2. Bring a large pot of well-salted water to a boil. While the water is heating, remove the crust from the bread and tear or dice the bread, if desired.

    The spruce eats / Maxwell Cozzi

  3. Place the bread cubes, garlic, and 1/4 teaspoon Kosher salt in a food processor and process into coarse breadcrumbs. You should have about 2 cups of crumbs, slightly more if crust is not removed.

    The spruce eats / Maxwell Cozzi

  4. Heat the 3 tablespoons oil in a large Dutch oven or other heavy-duty saucepan over medium-high heat. When the oil shimmers, add the breadcrumbs. Cook, stirring frequently, until the crumbs are lightly brown and crispy, about 5 to 12 minutes depending on the moisture in the bread.

    The spruce eats / Maxwell Cozzi

  5. Put the breadcrumbs in a bowl, mix with lemon zest if necessary and set aside.

    The spruce eats / Maxwell Cozzi

  6. Meanwhile, cook the pasta al dente according to package directions, reserving 1/2 cup pasta water. Drain the noodles and set aside.

    The spruce eats / Maxwell Cozzi

  7. Wipe out the pan for the breadcrumbs. Add 3 tablespoons oil over medium-high heat until shimmering. Add the halved garlic cloves and cook until lightly browned, about 2 minutes.

    The spruce eats / Maxwell Cozzi

  8. Remove and discard the garlic pieces. Add the anchovies and crushed red pepper to the garlic flavored oil and cook for a further 1 minute. Add the lemon juice if using.

    The spruce eats / Maxwell Cozzi

  9. Add the noodles to the saucepan and toss, stirring, until heated through. Add some cooking water as needed to fluff the mixture. Taste and season with salt and more crushed red pepper flakes to taste.

    The spruce eats / Maxwell Cozzi

  10. Arrange the pasta in wide, shallow pasta bowls and top generously with garlic breadcrumbs. Garnish with chopped parsley and Parmesan cheese, if desired. Serve with lemon wedges, if you like.

    The spruce eats / Maxwell Cozzi

recipe variations

  • Instead of dried, crushed red pepper flakes, add about 2 to 3 teaspoons of crushed Calabrian chiles in oil.
  • Add 1 tablespoon of rinsed and drained capers to the oil mixture along with the red pepper flakes.
  • Although not as coarse, you can use store-bought breadcrumbs instead of fresh breadcrumbs. Skip steps 3 and 4. In step 5, sauté the minced garlic in 2 tablespoons of oil until tender, about 2 minutes. Add the dry breadcrumbs and mix in the oil mixture. Add lemon zest (if using) and 1/4 teaspoon kosher salt. Place the crumbs in a bowl and set aside.

How to store it

  • Store leftover pasta and breadcrumbs in separate, covered containers in the refrigerator for up to 4 days.
  • Heat the noodles with a little water in a saucepan or skillet over medium-high heat, stirring frequently, until hot. Alternatively, place the pasta in a microwave-safe bowl and microwave on full power for about 45 seconds. Stir and continue heating in 30-second intervals until hot.
  • To reheat the breadcrumbs, heat a small amount of olive oil in a heavy skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until hot, about 2 minutes.

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