Spaghetti with Anchovies and Breadcrumbs

The recipe for spaghetti with anchovies and breadcrumbs is a simple yet very tasty dish from Italian cuisine. Here’s how to prepare it:

Ingredients

• 320 g of spaghetti
• 6 anchovy fillets in oil
• 2 cloves of garlic
• Breadcrumbs, as needed
• Extra virgin olive oil, as needed
• Red chili pepper (optional)
• Chopped parsley (for garnish, optional)

Preparation

1. Bring a large pot of salted water to a boil for the spaghetti.
2. Meanwhile, in a wide pan, add some oil and the peeled garlic cloves. Add the anchovy fillets and let them dissolve over low heat, stirring occasionally.
3. If you desire some spice, also add a chopped red chili pepper or chili pepper flakes.
4. In a second pan, toast the breadcrumbs in a drizzle of oil until they become crispy and golden. Be careful not to burn them.
5. Once the water boils, cook the spaghetti until al dente. Drain them while preserving some of the cooking water.
6. Add the spaghetti to the pan with the anchovies, mixing well and adding a bit of the cooking water if the mixture seems too dry.
7. Serve the spaghetti on plates, sprinkling with the toasted breadcrumbs and, if you like, some fresh chopped parsley.

This dish has roots in the cuisine of southern Italy and is particularly appreciated for its combination of intense flavors. The creaminess of the anchovies blending with olive oil, the crunchiness of the breadcrumbs, and the fresh aromatic touch of parsley create a perfect union for a quick dish that’s full of character.