Spaghetti with Anchovies and Breadcrumbs

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta is a quick dish, and the anchovy sauce perfectly fits that description. The breadcrumbs provide texture—and several anchovies are roughly chopped to prevent them from completely dissolving. It's best to choose a high-quality olive oil: it primarily serves to bring all the elements of the sauce together, but its flavor is also important here.

Ingredients

Spaghetti - 15.9 oz
Anchovy fillet - 12 pieces
Olive Oil - 4 fl oz
Garlic - 6 cloves
Mild Chili Spice - 1 piece
Parsley - 1.1 oz
Breadcrumbs - 1.1 oz

Step by Step guide

Step 1

Remove the anchovy fillets from the jar and let excess oil drain. Then, finely chop six of the fillets with a sharp knife until they reach a puree consistency, while cutting the remaining six into 4-5 pieces; set aside.

Step 2

Remove the seeds from the chili pepper and chop it finely.

Step 3

In a large skillet, heat the olive oil, then add the minced garlic, finely chopped anchovies, and chili pepper. Sauté everything together over low heat until the anchovies almost completely dissolve. Then, add the chopped parsley and the remaining anchovies, stir well, and turn off the heat.

Step 4

Cook the spaghetti in a large pot of salted water until al dente. Once the pasta is ready, fill a cup with the cooking water and set it aside.

Step 5

Drain the spaghetti in a colander, then dry it and add it to the skillet with the anchovies. Toss everything together, adding a little pasta water if the sauce seems too thick. Next, add the bread crumbs, reserving about two tablespoons for serving, and mix gently to maintain the texture of the crumbs.