This Anchovy Pasta with Breadcrumbs is umami-rich, with crunch in every bite. You can make it in less than 30 minutes with mostly pantry staples!
You may also like Spaghetti Carbonara, another quick and easy pasta.
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Ingredients you’ll need
Notes and substitutions
- Panko breadcrumbs: These are Japanese-style breadcrumbs that are coarse and flaky. You can make your own using stale or dry bread and crush them into tiny crumbs.
- Capers: These are green flower buds that are tangy and salty. The smaller ones, labeled "non-pareil," have a delicate texture and are less acidic than the bigger ones.
- Anchovy fillets: These umami-rich fillets are available in cans or jars, salt-cured, and stored in olive oil. Wild Planet or Roland are inexpensive brands you can use. If your anchovies are too salty, use less.
- Olives: Choose olives you enjoy eating. If you are unsure what to get, use an assortment. If you don't like olives, use more capers instead.
How to make this recipe
(1)Finely chop 1 tin (2 ounces) anchovy fillets.
(2)Toast 1 cup of panko breadcrumbs in a skillet with a tablespoon of olive oil over medium-high heat. Keep tossing until golden brown and crunchy. Set aside.
(3)Cook 8 ounces of spaghetti according to package instructions in a pot of salted boiling water until al dente.
(4)Sauté 6 garlic cloves, 1 tablespoon capers, ¼ teaspoon crushed red pepper, and anchovies with the remaining olive oil for a minute over medium heat. Press anchovies against the pan until they disintegrate and blend with the sauce.
(5)Add ½ cup olives, lemon zest, and ¼ cup lemon juice. (6)Drain the spaghetti and combine it with the sauce.
(7)Add ½ cup of pasta water or more as needed. Toss them together until the pasta absorbs most of the sauce. Season with salt and pepper, as desired. (8)Turn off the heat, then add half of the breadcrumbs.
(9)Toss in some fresh parsley, if using.
Serve immediately to keep the breadcrumbs crunchy. Add more breadcrumbs and parsley as garnish.
Frequently asked questions
Anchovies are fishy, salty, and umami-rich. They disintegrate into the sauce as you cook them, providing a strong umami flavor to the pasta.
The pasta water brings the pasta and sauce together. It adds flavor and thickens the sauce. Without the starchy water, the pasta will be oily and dry.
Anchovy Pasta with Breadcrumbs is a meal in itself, but a salad would pair well with it. You can also serve it as a side dish to a protein dinner like steak or chicken.
Watch how I make it here
Other noodles and pasta recipes you may like
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📖 Recipe
Anchovy Pasta with Breadcrumbs
Equipment
- Large skillet or sauté pan
- Large pot or saucepan
Ingredients
- 1 cup panko breadcrumbs divided (see note)
- ½ cup extra-virgin olive oil divided
- 8 ounces spaghetti sub:bucatini or linguine
- 6 cloves garlic minced
- 1 tablespoon capers drained and chopped (see note)
- ¼ teaspoon crushed red pepper
- 1 tin (2 ounces) anchovy fillets in oil finely chopped; use less if too salty (see note)
- ½ cup pitted olives drained and chopped (see note)
- ½ lemon zest and juice
- ¼ cup fresh parsley chopped (optional)
- Salt and pepper to taste
Instructions
- Toast the breadcrumbs in a skillet with a tablespoon of olive oil over medium-high heat. Keep tossing until golden brown and crunchy. Set aside.
- Cook the spaghetti according to package instructions in a pot of salted boiling water until al dente.
- Sauté garlic, capers, crushed red pepper, and anchovies with the remaining olive oil for a minute over medium heat. Press anchovies against the pan until they disintegrate and blend with the sauce.
- Add olives, lemon zest, and lemon juice.
- Drain the spaghetti and combine it with the sauce.
- Add about ½ cup of pasta water or more as needed. Toss them together until the pasta absorbs most of the sauce. Season with salt and pepper, as desired.
- Turn off the heat, then add half of the breadcrumbs.
- Toss in some fresh parsley, if using.
- Serve immediately to keep the breadcrumbs crunchy. Add more breadcrumbs and parsley as garnish.
Video
Notes
- Panko breadcrumbs: Japanese-style breadcrumbs that are flaky and coarse. You can make your own using stale or dry bread and crush them into tiny crumbs.
- Capers: Green flower buds that are tangy and salty. The smaller ones, labeled "non-pareil," have a delicate texture and are less acidic than the bigger ones.
- Anchovy fillets: These umami-rich fillets are available in cans or jars, salt-cured, and stored in olive oil. Wild Planet or Roland are inexpensive brands you can use. If your anchovies are too salty, use less.
- Olives: Choose olives you enjoy eating. If you are unsure what to get, use an assortment. If you don't like olives, use more capers instead.
Jomelyn
This is very delicious. we enjoyed it and will make it again. thanks for the recipe.