Italian Pasta With Anchovies

Name: Italian Pasta With Anchovies
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 tbsp olive oil (extra virgin); 1/4 cup plain breadcrumbs; 1 garlic clove; salt to taste; 200 grams spaghetti; 4 anchovy fillets; 2 tbsp olive oil (extra virgin); 2 garlic cloves; 2 tbsp parsley (chopped finely, plus stems); chili pepper

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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!

You'll love this delicious Italian pasta--it's sort of similar to aglio e olio pasta, with anchovies and toasted breadcrumbs for a flavor-filled dish.

Otherwise known as "poor man's cheese", the breadcrumbs in this recipe replaced parmesan cheese as a topping. They have the same crunchy texture when toasted, and we combined them with olive oil, garlic, and salt for even more flavor. Using breadcrumbs to replace cheese is common in southern cooking, such as in Calabria, Sicily, Puglia, and Basilicata.

Here are a few reasons why you should make pasta with anchovies and breadcrumbs:

It's easy to make. This recipe is perfect for when you're in a time crunch. It doesn't take a lot of time to make, so you can add it to your weeknight meal menu!
It's tasty. The anchovies add so much flavor to this dish that you will love, even if you don't like anchovies! They add a burst of umami flavor (and they don't taste fishy, I promise!).
The ingredients are simple. Spaghetti, olive oil, seasonings, breadcrumbs...I guarantee that you most likely already have these pantry staples on hand. And if you don't, you can easily find them at most grocery stores.

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

🌶 Ingredients you'll need

Spaghetti: The type of noodle used in this dish.
Anchovy fillets: these are key to this recipe's flavor. You'll need 4 anchovy fillets (but you can add more or less depending on your preference).
Olive oil: An Italian kitchen staple! Adds flavor to pasta dishes.
Garlic cloves: Enhances the flavor.
Parsley: A flavorful herb that adds freshness.
Chili pepper: just a little chili pepper is all you need to add heat to this dish.
Breadcrumbs: brings crunch to the anchovy pasta! You'll combine ¼ cup breadcrumbs with some olive oil, garlic, and salt for flavor.

📋 How to make Anchovy Pasta: Step by Step

Toast the breadcrumbs: In a small pan over medium heat, add the olive oil and full garlic clove. Add the breadcrumbs and salt, and heat them until toasted and golden brown (about 5 minutes). Remove the garlic clove from the pan and set aside the toasted breadcrumbs.

Cook the pasta: Bring a large pot of water to a boil. Salt the water once it boils. Add the spaghetti to the pot and boil until before al dente. This is important because it will finish cooking in the pan with the anchovy sauce.

Make 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 the garlic is fragrant, add the anchovies. Let them melt into the olive oil, then add the chili flakes. Remove the garlic cloves and parsley stems from the pan.

Mix the pasta with sauce. Add the spaghetti to the pan, along with a ladle of pasta water. Let the pasta finish cooking in the pan--allow it to reduce down until a creamy sauce forms. Add more pasta water if needed. Add the chopped parsley, and give the ingredients on final mix.

Serve! Plate the spaghetti and top with more anchovy sauce and toasted breadcrumbs.

📖 FAQ

What is the difference between sardines and anchovies?

Sardines and anchovies are different types of fish. While sardines have white flesh and can be up to 8 inches in length, anchovies have dark, reddish-gray flesh and are typically less than 6 inches long. Additionally, their flavors are different. Sardines are known for being "fishy" tasting and anchovies have a strong umami flavor, which results from the curing process. Anchovies are commonly added to savory dishes, like pasta and pizza. On the other hand, sardines are a great addition to recipes that require a less intense flavor. Both of them can be grilled, fried, filleted, or prepared using a variety of other fish cooking methods.

Are anchovies good or bad for you?

Anchovies are a good source of omega-3 fatty acids, which may help reduce inflammation and promote brain and heart health. They also provide a variety of vitamins and minerals. Since most anchovies are cured, they can be very high in sodium. Eating too much sodium can increase your risk of high blood pressure. For this reason, it is a good idea to eat anchovies in moderation and in appropriate portions.

Why are anchovies so salty?

Anchovies are typically cured, which means that they are preserved with salt. You can reduce the amount of salt that they contain by rinsing them off before eating.

♨️ How to store and reheat

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.

Italian pasta with anchovies in a plate, topped with breadcrumbs

💭 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

🍝 More easy Italian pasta recipes

Looking for more Italian pasta recipes? Give my other pasta dishes a try:

If you tried making this Italian pasta with anchovies, or any other recipe on the blog, please let me know what you thought of it in the comments below. I love hearing from you! You can follow me on Instagram, Facebook, Twitter, and Pinterest to see more delicious food and what I’ve been up to.

Recipe

4.82 from 11 votes