Anchovy Pasta

5 from 1 vote

My Anchovy Pasta recipe (aka pasta e alici) will ensure you overcome your dislike for anchovies. Featuring Calabrian toasted breadcrumbs, fresh parsley, olive oil, garlic, red pepper flakes and anchovies.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, pasta

Cuisine: Italian

Keyword: Anchovy Pasta, Anchovy Pasta Recipe

Servings: people

Author: Sammy Montgoms

Ingredients

Pasta:

200 grams spaghetti
3 tbsp olive oil extra virgin
2 garlic cloves chopped fine
3 anchovy fillets
1/4 cup fresh parsley chopped fine
3 parsley stems
1/2 tsp red pepper flakes
parmesan cheese for topping, optional

Breadcrumbs:

1 tbsp olive oil extra virgin
1 tsp Calabrian chili pepppers chopped, in the oil
1/4 cup Italian seasoned breadcrumbs

Instructions

Begin by preparing the breadcrumbs.
In a small pan, set to medium heat add the olive oil and Calabrian chili peppers.
Next, add the breadcrumbs and begin to toast for about 5 minutes, stirring often.
Once golden in color, remove from the heat and set aside until ready to use.
Bring a large pot of salted water to boil and add the spaghetti. Boil the spaghetti just before it becomes al dente, as it will continue cooking once you add it to the anchovy sauce.
While the spaghetti cooks, heat a large frying pan over medium heat.
Add the olive oil and once heated, add the anchovy fillets, garlic, parsley stems and red pepper flakes.
Using the back of your wooden spoon, break up the anchovies so they melt into the olive oil. About 2 minutes.
Remove the parsley stems.
Reduce the heat to low/medium and add the al dente spaghetti along with a ladle of pasta water.
Allow the spaghetti to finish cooking in the pan, stirring often so the sauce becomes slightly creamy. Add more pasta water if necessary.
Remove from the heat, add the toasted breadcrumbs, and fresh parsley and mix one last time.
Top with parmesan cheese, and serve right away.

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