The SPAGHETTI ALLA GENNARO are a simple but flavorful recipe inspired by Neapolitan peasant cooking. The peculiarity of this preparation is the use of a few basic ingredients that nevertheless manage to create a tasty and genuine dish.
The name of the dish is a tribute to the character played by Totò in the film “Miseria and Nobility”, where the Neapolitan comedian embodies the spirit of humble but tasty cooking typical of Neapolitan traditions. This recipe, which Prince De Curtis particularly loved, is a symbol of how a memorable meal can be created with just a few ingredients.
Spaghetti, stale bread, garlic, anchovies, oregano and basil, all generously seasoned with tasty extra virgin olive oil, manage to produce a small miracle, giving us unique aromas, flavors and interesting textures that the palate will appreciate.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13 oz spaghetti
- 4 slices bread (better if stale)
- 6 fillets anchovies in oil (of excellent quality)
- 2 cloves garlic
- 2 teaspoons dried oregano
- extra virgin olive oil
- to taste salt
- 6 leaves basil
YOU’LL NEED FOR SPAGHETTI ALLA GENNARO
- 2 Pans
- 1 Pot
- 1 Cutting board
- 1 Knife
PREPARATION: SPAGHETTI ALLA GENNARO
The preparation of SPAGHETTI ALLA GENNARO is very easy and just as quick.
Rub the slices of bread with one garlic clove. Remove the crusts and cut the bread into small cubes. Place them in a pan with plenty of oil and the garlic clove used for rubbing.
Toast them until they become nicely golden and crunchy. Turn off the heat and set aside.
In another pan put a generous drizzle of oil, the anchovies in oil, the garlic clove and the oregano. Turn the heat to low and let the anchovies melt into the oil.
Meanwhile, cook the spaghetti in plenty of boiling salted water.
Drain them al dente directly into the sauce, add a few ladles of the starchy cooking water and finish cooking. Finally add the toasted bread (if you like, leave some for garnish) and the torn basil leaves.
Toss your Spaghetti alla Gennaro until you obtain a creamy consistency, then plate and serve hot.
