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Spaghetti with anchovies and breadcrumbs

Spaghetti with anchovies and breadcrumbs

Spaghetti with anchovies and breadcrumbs is part of that group of recipes that I call “the Midnight recipes”. What I indicate when I use this expression are those last-minute meals you prepare by night, those impromptu meals when you are with friends after a night out, when everybody is so hungry and it’s always too early to go home! It’s comfort and social food, easy to prepare, with a few ingredients, good to share with others…how could you possibly resist?

spaghetti with anchovies and breadcrumbs

Together with classics like cacio e pepe, and aglio e olio, these spaghetti are also a poor and simple recipe that will conquer your heart after you try it 🙂 There are many variations of pasta with anchovies. You can add tuna and cherry tomatoes, capers, olives…it is up to you! The version I want to propose you today is one of the simplest and  most inexpensive, so good when you don’t have time to cook but you still crave a tasty, hearty pasta. It takes more time for me to right this post that for you to prepare it! I am also realizing this is another Sicilian dish, in the last weeks I just can’t stop choosing recipes from that amazing region, BUT what ‘s better than an island to represent summer, if not the beautiful place my mom comes from ? 🙂 Moreover it is so easy, quick and inexpensive that I really shouldn’t convince you, you should already be in the kitchen, ready to toast your breadcrumbs, right ?

spaghetti with anchovies and breadcrumbs

Spaghetti with anchovies and breadcrumbs

Ingredients (for 2 people)

7 oz (200 gr.) spaghetti

1,05 oz (30 gr.)  anchovies in olive oil

1 clove garlic

3 tbsp olive oil

Optional : some capers (I found capers directly in the anchovies so I left them in the dish, but it is not mandatory)

spaghetti with anchovies and breadcrumbs

Method

In a large pot, bring abundant water to a boil. I don’t add much salt, just 1 tsp kosher salt, because the anchovies are very salty.
Meanwhile, heat 2 tbsp extra-virgin olive oil in a frying pan, then add the cloves of garlic and cook at medium- low heat for 2 minutes. Add the anchovies – after draining their oil – and optionally the capers. Pour a ladleful of cooking water in the pan to melt the anchovies. Cook for approximately 10/12 minutes, stirring often.

spaghetti with anchovies and breadcrumbs

 

In the meantime, heat 1 tbsp olive oil in another frying pan, then add the breadcrumbs and toast them for some minutes until golden. Remove from heat and set aside.

Now you can add spaghetti in the boiling water your prepared earlier.
Remove the garlic from the pan where the anchovies are. Cook spaghetti until al dente and then transfer them in the same pan with a slotted spoon.

Pour 2 or 3 ladlefuls of the cooking water of spaghetti into the pan to finish cooking them. Stir well to mingle the ingredients.

spaghetti with anchovies and breadcrumbs

When spaghetti are ready, usually after a couple of minutes (but taste all the time to be sure), remove from heat and add part of the breadcrumbs. Stir energetically and if necessary, add some additional cooking water.

spaghetti with anchovies and breadcrumbs
Transfer into a serving plate and sprinkle the rest of the breadcrumbs on top.

spaghetti with anchovies and breadcrumbs

Mad about pasta? Check my spaghetti alla carbonara, or this pasta alla norma, or an original red beet pesto pasta!

And if you want more Italian treats, you can subscribe to my blog or get to know me better on Pinterest, Facebook or Instagram!

 

Spaghetti with anchovies and breadcrumbs

2017-06-29
: 2
: 5 min
: 15 min
: 20 min
: easy

Spaghetti with anchovies and toasted breadcrumbs, a classic, easy pasta, so tasty and quick to make!

By:

Ingredients
  • 7 oz (200 gr.) spaghetti
  • 1,05 oz (30 gr.) anchovies in olive oil
  • 2 cloves garlic, peeled
  • 3 tbsp olive oil
  • 4 tbsp breadcrumbs
  • optional : some capers (I found capers directly in the anchovies so I left them in the dish, but it is not mandatory)
Directions
  • Step 1 In a large pot, bring abundant water to a boil. I don’t add much salt, just 1 tsp kosher salt, because the anchovies are very salty.
  • Step 2 Meanwhile, heat 2 tbsp extra-virgin olive oil in a frying pan, then add the cloves of garlic and cook at medium- low heat for 2 minutes.
  • Step 3 Add the anchovies – after draining their oil – and optionally the capers.
  • Step 4 Pour a ladleful of cooking water in the pan to melt the anchovies.
  • Step 5 Cook for approximately 10/12 minutes, stirring often.
  • Step 6 In the meantime, heat 1 tbsp olive oil in another frying pan, then add the breadcrumbs and toast them for some minutes until golden.
  • Step 7 Remove from heat and set aside.
  • Step 8 Now you can add spaghetti in the boiling water your prepared earlier.
  • Step 9 Remove the garlic from the pan where the anchovies are.
  • Step 10 Cook spaghetti until al dente and then transfer them in the same pan with a slotted spoon.
  • Step 11 Pour 2 or 3 ladlefuls of the cooking water of spaghetti into the pan to finish cooking them.
  • Step 12 Stir well to mingle the ingredients.
  • Step 13 When spaghetti are ready, usually after a couple of minutes (but taste all the time to be sure), remove from heat and add part of the breadcrumbs.
  • Step 14 Stir energetically and if necessary, add some additional cooking water.
  • Step 15 Transfer into a serving plate and sprinkle the rest of the breadcrumbs on top.

 


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4 thoughts on “Spaghetti with anchovies and breadcrumbs”

  • I love this pasta! I’ve made it often (without the breadcrumbs, which I’ll have to try next time) but for whatever reason it’s been quite a while … I’ll need to fix that soon.

    • Ciao Frank! Breadcrumbs – even if not necessary – adds that crunchy consistency that I love so much in this pasta! I really advise to make use of it 🙂 and yes, it’s always a good choice eating these spaghetti 🙂

  • I happen to think that this is about the best blog on Italian cooking on the internet. The reason is that most of us who search out blogs about food like this are looking to cook in our home kitchens. We are not, or should not be, attempting to reproduce restaurant versions of recipes at home. There are two reasons for this. One, reproducing those recipes in a home kitchen is nearly impossible (I know this because a lot of my career was running restaurants). Two, real nourishing food (as opposed to “show food”) is made in home kitchens every day of the week and its purpose is to sustain and enhance the lives of the humans there. This approach and attitude, it seems to me is what drives this blog. And I can attest to the authenticity of what it attempts and to the success of the results of following it. (I have absolutely no connection to this blog or anyone involved in it. I stumbled on it and love it.) So all that I can say is: Brava, brava, signorina!

    • Jack, this is by far the best comment I received since when I started writing, and it really means a lot to me. You understood the spirit of this cooking space to perfection, it is exactly what I want to give to my readers, the sensation to be in an Italian home…I cook these meals on a daily basis and everybody should be able to do the same and enjoy with family and friends. I really appreciate your words, thank you so much! I really want to show how easy can be to cook real Italian food at home without spending too much money and stay faithful to simplicity and authenticity. And understanding that there are people like you who get this, it gives me the right energy for keeping doing it! You made my day Jack 🙂

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