5 from 92 votes
Pasta with breadcrumbs recipe from Basilicata
This rustic Pasta with Breadcrumbs recipe from Basilicata pairs al dente bucatini or spaghetti with crisp, golden breadcrumbs flavored with garlic and olive oil. Anchovy fillets melt into the garlic oil, adding savory depth, while optional parsley and red pepper flakes bring fresh and spicy accents. The dish offers a crunchy texture contrast and umami notes without heavy sauce, ideal for a simple yet flavorful pasta course.
Prep Time
10 mins
Cook Time
20 mins
Servings:
4
Calories:
538 kcal
Course:
Main Course, Snacks
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 538
% 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.