Pasta with Breadcrumbs & Anchovies
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
546 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Breadcrumbs & Anchovies
Description
The recipe begins by grinding stale bread into coarse breadcrumbs, which are then toasted in half the olive oil over medium-low heat until dark and crunchy. Meanwhile, pasta is boiled to al dente. In a separate pan, the remaining olive oil heats up to caramelize minced garlic and dissolve anchovies into a paste-like sauce enriched with chopped capers.
After cooking, the pasta is added directly to this flavorful mixture, combining with black pepper, red pepper flakes, parsley, and lemon zest. This layering of fresh herbs and citrus brightens the dish, balancing the salty depth of anchovies and capers. Toasted breadcrumbs sprinkled on top introduce a satisfying crunch, making the dish texturally interesting.
Serve this pasta immediately, garnished with freshly grated Parmesan, as a savory meal highlighting umami ingredients. It offers a simple yet bold flavor profile, centered around the anchovy-based sauce and crunchy breadcrumb topping.
Ingredients
- 2 cups breadcrumbs (homemade very much preferred!)
- 3/4 cup extra virgin olive oil (180ml, divided into ½ cup + ¼ cup or 120 ml +60 ml)
- 1 pound thin spaghetti 450g, dried, or angel hair
- 1 garlic minced, head
- 2 oz. anchovies (or to taste)
- ½ cup capers (roughly chopped, if you’re using more anchovies, you may want to use fewer capers, or the dish may be too salty)
- 1 teaspoon black pepper (or to taste)
- 2 teaspoons red pepper flakes or to taste, crushed
- 1 cup parsley finely chopped, fresh
- lemon zest of one
- Parmesan Cheese to serve, grated
Instructions
- Take some stale bread and grind it in a food processor until you have 2 cups of coarse breadcrumbs.
- Next, in a skillet, heat 1/2 cup of olive oil over medium low heat. Add the breadcrumbs, and stir to combine. Let them toast lightly, watching them carefully. They should get quite darkly toasted; you want them to be crunchy. Remove from the heat and set aside.
- Boil the pasta in salted water per package instructions until al dente.
- While that’s happening, heat another ¼ cup of olive oil over medium-high heat. Add 1 head of minced garlic, and let caramelize. Next, add 1 can of anchovies along with the oil (2 cans if you are an anchovy head) and use a wooden spoon to break them up until you have something resembling a coarse paste.
- Add ½ cup of capers and cook for 1 minute. Add the cooked pasta to the mixture along with the black pepper, red chili flakes, parsley, and lemon zest. (If you like a spicier pasta, add the chili flakes to the oil before you add the pasta and let it infuse the oil.) Toss the pasta together, and then quickly toss in the breadcrumbs.
- Serve immediately with grated parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 10mg | 3% |
| Sodium | 620mg | 26% |
| Potassium | 284mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 166mg | 17% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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