Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
570 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro)
Description
This traditional Neapolitan pasta involves preparing several components starting with garlic-rubbed bread cut into small cubes, then toasted in olive oil until crisp. Spaghetti is cooked in salted water until al dente, with some pasta water reserved to help bind the sauce.
Anchovy fillets are chopped and sautéed gently with garlic and dried oregano in olive oil until the anchovies melt, creating a rich and umami sauce. The drained pasta is combined with this sauce and some reserved pasta water to achieve a smooth coating.
The toasted croutons are then added to provide a crunchy contrast to the tender noodles. Fresh basil leaves are incorporated for herbal freshness. This dish offers a savory balance of salty anchovy flavor, garlic aroma, textural contrast, and a hint of spice when peperoncino flakes are included optionally.
While spaghetti is the classic choice, linguine or vermicelli can also be used without losing the essence of the dish.
Ingredients
- 12.5 oz spaghetti
- 6-8 anchovy fillet those preserved in oil
- 4 lices bread the best is country or farmhouse bread, semi-stale
- 2-5 garlic peeled, cloves
- 2 teaspoon oregano dried
- 5 tablespoon extra virgin olive oil
- basil washed and dried, fresh leaves
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 traditional, but linguine or vermicelli can be used as alternatives.
- Add peperoncino flakes with oregano if a touch of heat is desired.
- You can substitute homemade or store-bought breadcrumbs for croutons or use ready-made croutons.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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