Spaghetti with Anchovies and Breadcrumbs
8 servings
50 minutes
Pasta is a fast-paced dish, and anchovy sauce is a perfect match. The breadcrumbs provide texture - and for that, a few anchovies are chopped coarsely, not allowed to dissolve completely. It's best to choose a very high-quality olive oil: it's mainly needed to bind all the elements of the sauce together, but its flavor is also important here.
1
Remove the anchovy fillets from the can, drain excess oil, then chop six of them with a sharp knife into a puree, and cut the remaining six into 4-5 pieces; set aside.
- Canned Anchovy Fillets: 12 pieces
2
Remove seeds from the chili pepper and chop it.
- Red chili pepper: 1 piece
3
In a large skillet, heat olive oil, add minced garlic, finely chopped anchovies, and chili pepper. Sauté everything on low heat until the anchovies almost completely dissolve. Then add chopped parsley and the remaining anchovies, mix and turn off the burner.
- Extra virgin olive oil: 125 ml
- Garlic: 6 cloves
- Canned Anchovy Fillets: 12 pieces
- Red chili pepper: 1 piece
- Parsley: 30 g
4
Boil the spaghetti in a large amount of salted water until cooked. Once the pasta is ready, fill a glass with the water it was cooked in and set it aside.
- Spaghetti: 450 g
5
Drain the spaghetti in a colander, dry it and add it to the pan with the anchovies. Mix in a bit of pasta water if the sauce seems too thick. Then add the breadcrumbs, reserving about two tablespoons for serving, and mix gently to preserve the texture of the crumbs.
- Spaghetti: 450 g
- Breadcrumbs: 30 g
6
Place the spaghetti on plates and sprinkle each portion with the remaining bread crumbs.
- Breadcrumbs: 30 g