A delicious and easy pasta dish that combines the saltiness of anchovies with the crunchiness of breadcrumbs.
Spaghetti with anchovies and breadcrumbs
Course: MainCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
470
kcalCost
10-15
$Net Carbs
62
gTotal time
30
minutesIngredients
1 pound spaghetti
4 tablespoons olive oil
4 anchovy fillets, finely chopped
1/2 cup breadcrumbs
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup chopped parsley
Salt and pepper to taste
Directions
- Cook spaghetti according to package instructions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the anchovy fillets, breadcrumbs, garlic, and red pepper flakes to the skillet and cook for about 5 minutes, stirring frequently, until the breadcrumbs are golden brown and crisp.
- Drain the pasta and reserve 1 cup of the cooking water.
- Add the cooked pasta to the skillet with the anchovy and breadcrumb sauce, along with a few tablespoons of the reserved cooking water.
- Toss everything together until the pasta is well coated in the sauce and heated through.
- Stir in the chopped parsley and season with salt and pepper to taste.
- Serve hot.
