Sicilian Anchovy Spaghetti

    (124)
    15 min

    If you like anchovies, this dish is for you. It's quick, easy and very tasty.


    123 people made this

    Ingredients
    Serves: 8 

    • 1 (500g) pack spaghetti
    • 4 tablespoons olive oil
    • 3 cloves garlic, crushed
    • 1 tin anchovy fillets, drained and chopped
    • 100g (4 oz) dried breadcrumbs
    • handful chopped fresh parsley
    • ground black pepper to taste
    • 4 tablespoons freshly grated Parmesan cheese (optional)

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Cook spaghetti according to packet instructions; drain.
    2. Meanwhile, in a medium frying pan, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
    3. Stir in breadcrumbs and turn off heat. Add parsley and pepper; mix.
    4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

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    Reviews & ratings
    Average global rating:
    (124)

    Reviews in English (94)

    3

    Used different ingredients. I added crushed cherry tomatoes to the oil/anchovy/garlic mix and sautéed gently until it became a delicious sauce. Didn't have bread crumbs and skipped the parmesan. Delicious and incredibly easy. Essential to use a good spaghetti.  -  19 Jan 2011

    2

    Very easy and delicious.  -  19 Jan 2011

    by
    124

    I've made this about a dozen times in the last few months, so it's about time I posted a review! Markypost was right: You won't be wiping up oodles of sauce with your garlic bread when you make this dish--it's just not THAT kind of pasta. I agree with other reviewers that you'll need to add some more olive oil than the recipe calls for, or else it will tend to be "dry." I throw in a few red chili pepper flakes with the anchovy and garlic saute, for a bit of zing. Not everyone will agree with me, but I prefer to use panko (Japanese) bread crumbs, because they're a bit coarser, and then I like to fry them in the hot oil for a minute before turning off the heat and adding the parsley. I enjoy the slight crunchy texture this adds to the final product. Parmesan might make this dish too salty for some folks, but I can't imagine pasta without it, and that's why a huge handful of fresh parsley is so important--it cuts right through the salt and sort of lightens up the overall flavour. This tastes strong, but not fishy, makes an excellent side dish, cheap and easy to prepare, be brave and give it a try!  -  24 Apr 2007  (Review from Allrecipes US | Canada)

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