5.0 from 141 votes
Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro)
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 570 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 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.
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 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
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
% 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.