Anchovy Breadcrumb Pasta Recipe

Anchovy Breadcrumbs, a classic Italian dish Lemon, garlic, toasted breadcrumbs, and tinned anchovies are in pasta. 30-minute pasta with toasted breadcrumbs is crunchy!

– 2 cups cubed stale bread (French or Italian loaf) – ⅔ cup olive oil, divided – 1 pound spaghetti – 6 cloves garlic, minced (about two tablespoons) – 2 2 ounce cans anchovies in oil – ½ teaspoon red chili flake – 1 lemon, zested and juiced – ½ cup parsley, chopped – ½ cup grated parmesan



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The food processor grinds bread cubes finely. In a large skillet, heat ⅓ cup olive oil over medium heat. 

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Cook breadcrumbs for 3 minutes until golden, stirring to avoid burning, when heated. Set away skillet breadcrumbs.

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Boil a large pot of salted water. As directed on the package, boil spaghetti until al dente. Save a cup of cooking liquid for sauce. Drain pasta and set aside.

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Make the sauce while the pasta boils. Heat the remaining ⅓ cup of olive oil in a large skillet on medium heat. 

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Add garlic, anchovies, and chili flakes. Cook for 3 minutes until aromatic and anchovies dissolve. Pour in one cup of pasta water, lemon juice, and zest. Simmer. 

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Heat sauce till slightly reduced, 4 minutes. Add cooked spaghetti, minced parsley, parmesan, and breadcrumbs to the saucepan. Mix well. Serve now.

Calories: 445kcal | Carbohydrates: 49g | Protein: 11g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 139mg | Potassium: 202mg | Fiber: 3g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 1mg 


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