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

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.

Video

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