Spaghetti Marinara with Anchovies
1 serving
25 minutes
Spaghetti Marinara with anchovies is a classic Italian dish embodying the flavors of the Mediterranean. Its origins trace back to fishing villages where anchovies were used to add depth to Marinara sauce. The rich tomato sauce infused with garlic, chili pepper, and capers gains a savory note from the anchovies that gently dissolve in olive oil. Crispy bread crumbs add textural variety while oregano and black pepper enhance the flavor profile. This dish pairs perfectly with red wine and is served hot, warming the soul and creating an atmosphere of a cozy Italian dinner. Spaghetti Marinara with anchovies is not just pasta; it's a journey to Italy's sun-kissed shores filled with aromas and tastes.
1
Dry the bread in the oven at 100 degrees for an hour. Break the bread by hand to create large crumbs.
- French baguette: 2 pieces
2
Boil spaghetti in salted water for 8-9 minutes.
- Spaghetti: 100 g
- Salt: to taste
3
Make the sauce. Sauté chopped garlic, chili, and anchovy fillet in olive oil.
- Olive oil: 20 ml
- Garlic: 10 g
- Chili pepper: 2 g
- Salted anchovies in oil: 5 g
4
When the anchovy fillet starts to dissolve in the oil, add 10 g of breadcrumbs, tomatoes in their own juice, capers, salt, pepper, and oregano.
- French baguette: 2 pieces
- Tomatoes in their own juice: 100 g
- Capers: 10 g
- Salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
5
Leave the sauce on low heat for 7-8 minutes.
6
When the spaghetti is ready, place it on a plate with the sauce, sprinkle with oregano, and season with pepper.
- Oregano: to taste
- Ground black pepper: to taste