I love the taste of anchovies and in this recipe, I present my version of Spaghetti with Anchovy Sauce, which I find tantalizing and incredibly tasty. If you prefer, you can add a clove of garlic and a sprinkle of chili pepper, depending on your taste. I recommend preparing a bit more, as they are unlikely to be leftover.

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 5/6 people
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

17.6 oz spaghetti
4 slices white bread (4 slices)
15 anchovies in oil
2 tbsps olive oil
2 tsps coarse salt
to taste chopped parsley

Preparation

Break the white bread (4 slices) and place it in a mixer.
Blend it coarsely, the pieces should not be too small.
In a pan, place the two tablespoons of oil and brown the chopped bread until golden.
Let it dry on a towel placed on a rack so it doesn’t get moist and becomes crispy.
In the same pan, put the anchovies with a bit of oil from their jar, cook them over medium heat, and mash them with a wooden spoon until they turn into a paste.
In a large pot, bring plenty of water to a boil, salt it, and add the spaghetti.
Drain the pasta with a spaghetti strainer and place it directly in the pan with the anchovies.
Add a bit of chopped parsley and toss the pasta.
Finally, sprinkle with the toasted breadcrumbs.
Serve hot with a bowl of remaining breadcrumbs to sprinkle once the spaghetti is plated.