Pasta with anchovies and toasted breadcrumbs is an easy and tasty recipe with few ingredients. I recently discovered this dish, and since long-preserved anchovies are always on hand in my house, it has become my go-to last-minute recipe, quick and always doable.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: Four
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz Pasta (Linguine type)
- 4 fillets Anchovies (Long-preserved)
- 5 tbsps Extra virgin olive oil
- 4 tbsps Breadcrumbs
- to taste Salt
Tools
- Pot
- Pan
Preparation
Put water in a pot to cook spaghetti-type pasta or, even better, linguine. Add salt when it boils.
In the meantime, prepare a pan with oil and add the anchovy fillets when it is heated. Wait a few seconds, mince the anchovies with a fork, and turn off the stove.
Then pour the breadcrumbs into a non-stick pan and toast. Stir often with a wooden spoon to prevent burning, for about three to four minutes but on low heat.
Drain the pasta al dente, cooked for about eight to nine minutes, and put it back in the pot.
Finally, add the oil with the anchovies, the toasted breadcrumbs, and mix. Serve on plates and enjoy the pasta with anchovies and breadcrumbs hot when everyone is already seated at the table.
With pasta with anchovies and breadcrumbs, I’ve finally found a way to quickly satisfy all the family members.
Pasta with Anchovies and Toasted Breadcrumbs
Advice for pasta with anchovies and breadcrumbs: Use salt sparingly for cooking the pasta since long-preserved anchovies already contain enough. Fresh anchovies can also be used for this recipe, browning them in the oil in the same way after deboning. Certainly, for this recipe, some toast the bread in hot oil. Personally, I prefer to toast the breadcrumbs in a pan, without oil, as I find it lighter and without fats. Otherwise, you would need to use more oil to dress the pasta, as it would be insufficient being absorbed. Also, come and peek at the Pinterest page of The Recovering Cook
