Pasta with breadcrumbs recipe from Basilicata
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
538 kcal
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Course
Main Course, Snacks
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Cuisine
Mediterranean, Italian
Pasta with breadcrumbs recipe from Basilicata
Description
The recipe starts by making breadcrumbs from semi-stale country bread, pulsed to rough crumbs and fried in olive oil until golden and crisp. Garlic can be added while frying to infuse the breadcrumbs with aromatic flavor. Meanwhile, anchovy fillets are sautéed with garlic to dissolve and create a savory base coating for the pasta.
Pasta like bucatini or spaghetti is cooked al dente and then mixed with the anchovy-garlic mixture. The crispy breadcrumbs add texture and rich flavor layered over the noodles, with optional parsley and crushed red pepper flakes adding freshness and heat.
This simple recipe showcases basic ingredients typical of Southern Italy and can be adapted by omitting anchovies for vegetarian or vegan versions. Leftovers can be reheated in a skillet, and the dish works well with various pasta shapes. It's a satisfying meal that balances crunch and savory qualities.
Freezing leftovers is not recommended as it may affect texture, but refrigerated portions keep well for 2-3 days.
Ingredients
- 14 oz bucatini pasta or spaghetti
- 2-3 lices country bread semi-stale
- 4 anchovy fillet in oil or salted (rinsed
- 2-3 garlic peeled and chopped, cloves
- 4-5 tablespoon extra virgin olive oil
- salt for pasta and to taste
- parsley chopped (optional, fresh
- 1 teaspoon crushed red pepper flakes optional, peperoncino flakes
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
- Omit anchovies for a vegetarian or vegan version and add parsley, peperoncino, or cheese as desired.
- Use preferred pasta shapes such as bucatini, spaghetti, or orecchiette.
- Leftovers keep refrigerated for 2-3 days and reheat well in a skillet with a little olive oil.
- Freezing leftovers is not recommended to preserve texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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