Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro)

Name: Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 12.5 oz Spaghetti; 6-8 anchovy fillets; 4 lices semi-stale bread; 2-5 garlic cloves; 2 teaspoon dried oregano; 5 tablespoon extra virgin olive oil; fresh basil leaves

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5.0

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
570 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro)

Daisy Meyer

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This anchovy pasta recipe from Naples (spaghetti alla Gennaro) is easy and simple to make. All you need is spaghetti, anchovies, garlic, stale bread, oregano,and basil to make this version of midnight pasta, also known as Totò’s pasta.

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Ingredients

Servings

12.5 oz Spaghetti
6-8 anchovy fillets those preserved in oil.
4 lices semi-stale bread the best is country or farmhouse bread.
2-5 garlic cloves peeled.
2 teaspoon dried oregano
5 tablespoon extra virgin olive oil.
fresh basil leaves washed and dried.

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Instructions

Cut one peeled garlic clove in half for rubbing on the bread. Cut the anchovy fillets into small pieces. Rub the bread slices with the halved garlic clove. Cut the bread into small cubes, sizing them appropriately for croutons.
Fill a large pot with water and bring it to a boil. Add a generous amount of salt and bring the water back to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve about 2-3 tablespoons of pasta cooking water, then drain the pasta.
Heat the remaining garlic cloves in olive oil in a skillet. Add the cubed bread and sauté until golden on each side. Remove croutons from the skillet and set aside.
Add additional olive oil to the skillet. Sauté the remaining garlic cloves and anchovy pieces together until the anchovies begin to dissolve.
Stir in the dried oregano and remove from the heat promptly to prevent burning.
Add the drained spaghetti and the reserved pasta water to the sauce and mix well.
Incorporate some croutons, mix again, then garnish with the remaining croutons and fresh basil, torn or cut into pieces.
Serve immediately.

Notes

Spaghetti is the traditional pasta for this recipe but linguine or vermicelli could be used too.
Some Italians add peperoncino flakes to this recipe. If you'd like to do the same add them with the oregano.
You can use breadcrumbs (homemade or store bought) instead of the croutons or ready-made croutons.

Nutrition Information

Show Details

Calories 570kcal (29%) Carbohydrates 80g (27%) Protein 16g (32%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.01g Cholesterol 4mg (1%) Sodium 145mg (6%) Potassium 266mg (8%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 4IU (0%) Vitamin C 1mg (1%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 570 kcal

% Daily Value*

Calories	570kcal	29%
Carbohydrates	80g	27%
Protein	16g	32%
Fat	20g	31%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	0.01g	1%
Cholesterol	4mg	1%
Sodium	145mg	6%
Potassium	266mg	6%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	4IU	0%
Vitamin C	1mg	1%
Calcium	65mg	7%
Iron	2mg	11%