5 from 94 votes
Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro)
Anchovy Pasta from Naples, known as Spaghetti alla Gennaro, combines spaghetti with a savory sauce of anchovy fillets, garlic, oregano, and homemade croutons made from country bread. The pasta is cooked al dente, then tossed with a fragrant sauté of anchovies dissolving in olive oil and garlic. The dish is finished with crispy garlic-rubbed bread cubes for added texture and fresh basil for bright, aromatic notes.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
570 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 570
% 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.