Spaghetti with anchovy simple easy and quick sea taste recipe with minimum ingredients.

 

Ingredients for 4 people:

  • 1 pound spaghetti
  • 4 tablespoons olive oil
  • 3 cloves of garlic
  • 12 anchovy filets in oil chopped
  • 2 tablespoons black olives sliced
  • 2 tablespoons capers
  • 4 tablespoons breadcrumbs
  • 3 tablespoons fresh parsley chopped

 

Directions:

First put water for boiling spaghetti on stove.

Use a large pan good to toss pasta later and put 2 tablespoons oil at low heat with garlic cloves first, then anchovies. Dissolve those adding capers and olives.  Remove garlic.

In a separate small pan, warm remaining 2 tablespoons oil and add breadcrumbs. They will color in a few seconds. Then add parsley. Stir to mix a few seconds more and turn heat off.

Have pan with anchovies at low heat, when pasta almost ready and add some water from the pasta to loosen up sauce, then pour spaghetti into pan and mix gently, adding more water to keep spaghetti wet.

Last, add breadcrumbs parsley mixture. Combine with pasta. Turn off heat and serve.

 

Note: no salt necessary except the salt in the water for the pasta as anchovies are salty.

More Italian pasta recipes from Italy’s regions

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