Spaghetti with anchovies is an easy and quick dish to prepare. While the pasta is cooking, prepare the sauce; perfect for any occasion.
Spaghetti with anchovies is also ideal for a late-night spaghetti party with friends as an alternative to the classic spaghetti with oil and chili pepper.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Spaghetti with Anchovies:
- 10 anchovy fillets (in oil)
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 11 oz spaghetti
- 0.5 cup breadcrumbs
- to taste chili pepper
- to taste parsley
- to taste fine salt
Tools for the Spaghetti:
- 2 Pans
- 1 Spatula
- 1 Knife
Steps for Preparing and Cooking Spaghetti with Anchovies:
Bring water to a boil in a large saucepan and cook the spaghetti. We recommend not salting the water or only salting it lightly because the anchovies are already very flavorful.
In a small pan, add a tablespoon of extra virgin olive oil, add the breadcrumbs and toast them well, stirring with a spatula.
Once toasted, turn off the heat.
In another large pan, add the garlic clove, the remaining extra virgin olive oil, anchovy fillets, and a small piece of chili pepper. Cook over low heat until the anchovy has melted well, then remove the garlic clove.
Drain the pasta, remembering to keep a couple of ladles of water. Add the spaghetti to the sauce, add a ladle of cooking water, and mix well to absorb the flavors.
Add the toasted breadcrumbs and stir well. If it seems too dry, add a little more cooking water.
Serve on individual plates, adding a sprinkle of toasted breadcrumbs and chopped parsley.
It is recommended to eat it immediately while it’s hot.
Tips:
For convenience, we used anchovy fillets in oil, but you can also use those preserved in salt after washing them well and drying them on a cotton cloth or paper towels.
