Spaghettoni with fresh anchovies is a flavorful first course, made even more delicious by the presence of seasoned breadcrumbs, which not only make them crunchy but also add aroma and taste.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 5/6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.4 oz stale bread (very dry bread)
- 1 clove garlic
- 1 pinch dried oregano
- 1 tbsp olive oil
- as needed chopped parsley
- as needed fine salt
- 10.6 oz spaghettoni
- 10.6 oz anchovies (fresh, already cleaned)
- 1 fresh spring onion
- as needed olive oil
- as needed fine salt
- 10 pickled capers
Steps
Place the dry bread, garlic, parsley, and oregano in a food processor and start chopping everything. Add the oil and a pinch of salt if needed.
Chop everything until you get a fairly fine mixture.
Put a little oil in a non-stick pan, pour in the seasoned breadcrumbs, and toast them well. They should be crunchy. Then pour them onto a plate.
Start by cleaning the anchovies. Mine just had the inner bone to remove.
Rinse them under water, place them on a plate on top of a towel, and pat them with another towel to remove excess water.
Cut the anchovies in half lengthwise and then into three vertical pieces.
In a pan, put a little oil and a finely chopped spring onion. Add the previously cut anchovies.
Salt, add the chopped capers, and complete the cooking. It will take about fifteen minutes.
Meanwhile, cook the spaghettoni in plenty of salted water. They should be quite al dente, so using a pasta scoop, transfer them directly from the pot to the pan with the sauce. Add a little cooking water and toss the pasta to season it well.
Plate and sprinkle with plenty of seasoned bread.
Suggestions, Tips
If you liked the Spaghettoni with fresh anchovies, try other spaghetti dishes:
