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    Home » Food

    Italian Pasta With Anchovies

    4.8 from 9 votes

    By Pina Bresciani ⁠— January 27, 2022 (updated February 14, 2025) — 6 Comments

    Jump to Recipe Jump to Video
    Italian pasta with anchovies in a plate, topped with breadcrumbs

    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.

    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:

    • Spinach Penne Pasta
    • Creamy Ricotta Pasta
    • Sun Dried Tomato Spaghetti
    • Tuna Spaghetti

    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

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    4.78 from 9 votes

    Italian Pasta With Anchovies

    Italian Pasta with Anchovies, a quick recipe with toasted breadcrumbs and a flavorful anchovy sauce. All you need is 30 minutes and simple ingredients.
    Course Main Course
    Cuisine Italian
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Servings 2 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

    • 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
    Nutrition Facts
    Italian Pasta With Anchovies
    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.

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    Comments

      4.78 from 9 votes (6 ratings without comment)

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      Recipe Rating




    1. Lisa says

      February 27, 2022 at 3:21 pm

      5 stars
      Your recipes are so easy to follow and I’ve never had an issue with the MANY I’ve made! Thank you for that. This is delicious and has become one of my families staples.

      Reply
      • Pina says

        February 27, 2022 at 6:49 pm

        Lisa thank you so much! I'm so happy you like this recipe and the others.
        All the best,
        Pina

        Reply
    2. Faustina says

      May 15, 2022 at 4:51 am

      Hi, can i substitute anchovies fillet with dried anchovies powder?

      Reply
    3. Maria-Theresa Kemp says

      September 20, 2022 at 12:08 pm

      5 stars
      I’m an island girl (Bahamas). Needed to use up the rest of a can of anchovies and I stumbled on this recipe. Very simple and cheap. You don’t mind the anchovies at all. Surprisingly delicious. I learned something today. Can’t wait to dazzle my “foody” friends. Absolutely five stars!! Lemon zest and a dash of oregano. Instead of parsley (didn’t have any when I decided to make this recipe

      Reply
      • Pina says

        October 14, 2022 at 9:20 pm

        Thank you Maria Theresa! I am so glad you liked this one!
        -Pina

        Reply
    4. Spike says

      January 15, 2023 at 7:24 pm

      5 stars
      I've been making variations of this dish for years but this was the first time I saw a recipe for it. Came out very well, tasty and looked good. I used salt-packed anchovies, so you do end up with some bits of the anchovies that don't dissolve and a stronger flavor. Otherwise, stayed fairly close to the recipe. Delicious. Made a gorgonzola dressing for a salad that worked perfectly.

      Reply

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