Italian Pasta with Anchovies, a quick pasta recipe featuring toasted breadcrumbs and a flavorful anchovy sauce. All you need is 30 minutes and a few simple ingredients. This recipe is perfect to prepare for a quick weeknight dinner or to pack for lunch!

Plate of Italian pasta with anchovies with a fork in it and chili peppers and parsley to the side

You'll love this delicious 30-minute past recipe - it's sort of similar to aglio e olio pasta, plus a simple anchovy sauce for pasta.

Otherwise known as "poor man's cheese", the breadcrumbs in this recipe replaced parmesan cheese as a topping, as is the case in many classic Italian pastas. They have the same crunchy texture when toasted, and I combined them with olive oil, garlic, and salt for even more flavor. Using breadcrumbs to replace cheese is common in southern Italian cooking.

Let's make it!

Bread crumbs being toasted in a pan with olive oil — Start by toasting the bread crumbs with olive oil in a pan - they add so much flavor to the dish!

Toasted bread crumbs in a pan — The bread crumbs are ready! Nice and toasted with a deep golden brown color.

Olive oil, parsley stems, garlic clove and anchovies in a pan — Next it's time to make the sauce - made with olive oil, garlic, parsley stems and anchovies of course!

Melted anchovies, parsley stems, garlic clove, olive oil, and chili pepper flakes in a pan — The anchovies melt right into the sauce - you would never know they were there! (But they add so much flavor)

Pasta in a pan with pasta water being added with a ladle — Add the spaghetti to the pan along with pasta water - this will help create the sauce.

Minced parsley in a pan with spaghetti — This dish wouldn't be complete without parsley. Give it one final mix!

Spaghetti in a plate being topped with anchovy sauce — Spoon the anchovy sauce over the spaghetti and enjoy!

Top tips

If you're not a fan of anchovies, don't worry - you won't be able to taste them in the final dish. They give a beautiful umami/robust flavor to the dish - so it's highly advised to add them in, don't skip them!
There's no need to finish this dish with parmigiano reggiano - the breadcrumbs are actually there to replace the cheese

Italian pasta with anchovies in a plate, topped with breadcrumbs

Recipe

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4.82 from 11 votes

Quick Spaghetti with Italian Anchovy Sauce

Italian Pasta with Anchovies, a quick pasta recipe featuring toasted breadcrumbs and a flavorful anchovy sauce. All you need is 30 minutes and a few simple ingredients. This recipe is perfect to prepare for a quick weeknight dinner or to pack for lunch!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 25

Servings people

Calories 629kcal

Author Pina Bresciani

Ingredients

For the toasted breadcrumbs

1 tablespoon olive oil extra virgin
¼ cup plain breadcrumbs
1 garlic clove
salt to taste

For the pasta

200 grams spaghetti
4 anchovy fillets
2 tablespoon olive oil extra virgin
2 garlic cloves
2 tablespoon parsley chopped finely, plus stems
chili pepper

Instructions

Toast the breadcrumbs

In a small pan over medium heat, add the olive oil and full garlic clove.
Add the breadcrumbs and salt. Heat the breadcrumbs until they change color, and toast, about 5 minutes. Remove the garlic clove.
Set aside.

Make the pasta

Bring a large pot of water to boil. Salt the water once it boils. Add the spaghetti in. Boil the spaghetti until before al dente. This is important because it will finish cooking in the pan with the anchovy sauce.
When the spaghetti has about 5-7 minutes left to cook, heat the olive oil in a large pan. Add the full garlic cloves and parsley stems.
Once garlic is fragrant, add the anchovies. Let them melt into the olive oil. Add the chili flakes.
Remove the garlic cloves and parsley stems.
Add the pasta in, along with a ladle of pasta water. Let the pasta finish cooking in the pan - let the pasta water reduce down until a creamy sauce forms. Add more pasta water if needed. Add the chopped parsley. Give everything one final mix.
Plate, and top with the anchovy sauce. Top the pasta with the toasted breadcrumbs.

Recipe Video

Recipe Notes

Storing and reheating: This anchovy pasta is best served fresh. It has the best flavor right after it is made! If you have leftovers, store them in an airtight container and keep in the refrigerator for up to 3 days. When ready to eat, heat a bit of olive oil in a nonstick pan and saute until warmed through.

Nutrition Facts

Quick Spaghetti with Italian Anchovy Sauce

Amount Per Serving

Calories 629 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 3g19%

Cholesterol 5mg2%

Sodium 117mg5%

Potassium 321mg9%

Carbohydrates 86g29%

Fiber 4g17%

Sugar 4g4%

Protein 17g34%

Vitamin A 341IU7%

Vitamin C 7mg8%

Calcium 71mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Pasta

Comments

4.82 from 11 votes (6 ratings without comment)

Quick Spaghetti with Italian Anchovy Sauce

Let's make it!

Top tips

Recipe