Sicilian Anchovy Spaghetti with Crunchy Breadcrumbs

Recipe Collection: Dinner

Sicilian Anchovy Spaghetti with Crunchy Breadcrumbs elevates your dinner with a pescatarian-friendly dish that bursts with umami flavor. This Italian classic combines the rich taste of anchovies with crispy toasted breadcrumbs and fresh parsley, creating a satisfying meal in just 25 minutes. Perfect for weeknight dinners or impressing guests, this pasta is versatile enough to pair with a side salad or crusty bread.

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Overview

These quick and easy air-fried stuffed mini peppers are perfect for a delightful appetizer. With just three ingredients, they are ready in less than 15 minutes, making them an ideal choice for a last-minute snack or party dish.

Diet Type

Pescatarian

Allergies

Gluten, Fish, Dairy

Cuisine

Italian

Serving Size: 8

Cooking Time: 25 minutes

Ingredients

• 1 Pound (lb) spaghetti
• 4 Tablespoons (tbsp) olive oil, divided
• 1 2 Ounces (oz) can anchovy fillets
• 3 Cloves garlic, minced
• 2/3 Cup fine bread crumbs
• 1 Cup fresh parsley, minced
• 0.5 Teaspoon (tsp) red pepper flakes
• 1 Tablespoon (tbsp) fresh lemon juice
• 1 Pinch ground black pepper, to taste
• 4 Tablespoons (tbsp) freshly grated Parmesan cheese
• 1 Tablespoon (tbsp) capers, drained (optional)

Steps

1. Cook the Spaghetti: Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. Drain and reserve 1/2 cup of the pasta water.
2. Prepare the Anchovy Sauce: In a medium skillet, heat 3 tablespoons of olive oil over medium heat. Add the anchovies and minced garlic. Cook and stir continuously until the anchovies sizzle and the garlic is fragrant, about 2 minutes.
3. Toast the Breadcrumbs: Add the bread crumbs to the skillet and stir until they are golden brown and crispy. Turn off the heat.
4. Combine Ingredients: Stir in the minced parsley, red pepper flakes, lemon juice, and a generous pinch of ground black pepper. If using, add the capers for an extra burst of flavor.
5. Toss the Pasta: Add the cooked spaghetti to the skillet with the anchovy mixture. Toss well to coat, adding reserved pasta water a little at a time if the mixture seems dry.
6. Serve: Transfer the pasta to a serving dish. Drizzle with the remaining tablespoon of olive oil and sprinkle with freshly grated Parmesan cheese. Serve immediately with crusty Italian bread, if desired.

Enjoy your homemade Sicilian Anchovy Spaghetti with Crunchy Breadcrumbs!