Pasta with breadcrumbs recipe from Basilicata

Name: Pasta with breadcrumbs recipe from Basilicata
Prep time: 10 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 14 oz Bucatini or spaghetti (400g); 2-3 slices country bread; 4 anchovy fillets; 2-3 garlic cloves; 4-5 tablespoon extra virgin olive oil; salt; fresh parsley; 1 teaspoon peperoncino flakes

User Reviews

5.0

138 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
538 kcal
Course
Main Course, Snacks
Cuisine
Mediterranean, Italian

Pasta with breadcrumbs recipe from Basilicata

Daisy Meyer

Report

Pasta with breadcrumbs is a Southern Italian classic that can be on the table in 20-30 minutes and is so easy to make! Leave out the anchovies for a vegan/vegetarian version and add parsley, peperoncino or grated cheese if desired. Perfect for weeknight meals and as a midnight pasta choice!

Share:

I Made This!

103 people made this

Print

27 people printed this

Save this

82 people saved this

Ingredients

Servings

14 oz Bucatini or spaghetti (400g)
2-3 slices country bread semi-stale
4 anchovy fillets in oil or salted (rinsed)
2-3 garlic cloves peeled and chopped
4-5 tablespoon extra virgin olive oil.
salt for pasta and to taste
fresh parsley chopped (optional)
1 teaspoon peperoncino flakes (optional)

Add to Shopping List

Instructions

Prepare the ingredients

Peel and chop the garlic. Rinse and chop the anchovy fillets. Break the inside of the bread slices into small pieces.

Make the breadcrumbs

Blend the bread pieces in a food processor until you have rough breadcrumbs (not too fine). Fry the breadcrumbs in heated olive oil until they become golden and crispy. Remove the breadcrumbs from the pan. You can add garlic while frying the breadcrumbs to make them more garlicky.

Cook pasta

Put a pot of water onto boil for the pasta. Add salt once it starts to boil and then cook the pasta al dente according to the instructions on the packet. When the pasta is cooked, save some cooking water and drain it.

Finish and serve

While the water is boiling, sauté the garlic and anchovies in a skillet large enough to hold the pasta until the anchovies have melted. Add the drained pasta to the skillet and mix well with the anchovies and garlic. If it seems dry, add some pasta cooking water and mix over a low heat for a few seconds. The starch in the cooking water will help to make the sauce creamier.
Add some of the breadcrumbs and mix them into the pasta. Then serve immediately sprinkled with a generous amount of more fried breadcrumbs.

Notes

Leave out the anchovies for a vegan/vegetarian version and add parsley, peperoncino or grated cheese if desired.
You can make this recipe with bucatini, spaghetti, orecchiette or your favourite pasta type.
Leftovers can be kept sealed in the fridge for 2-3 days and reheated in a skillet with a little more olive oil. You can also use them to make a frittata! Freezing leftovers isn't recommended.

Nutrition Information

Show Details

Calories 538kcal (27%) Carbohydrates 81g (27%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.01g Cholesterol 2mg (1%) Sodium 77mg (3%) Potassium 262mg (7%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 2IU (0%) Vitamin C 0.5mg (1%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 538 kcal

% Daily Value*

Calories	538kcal	27%
Carbohydrates	81g	27%
Protein	15g	30%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	0.01g	1%
Cholesterol	2mg	1%
Sodium	77mg	3%
Potassium	262mg	6%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	2IU	0%
Vitamin C	0.5mg	1%
Calcium	47mg	5%
Iron	2mg	11%