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Italian · Main
Sicilian Anchovy Pasta
Umami-rich anchovies dissolve into silky olive oil with garlic to create a deeply savory sauce that coats every strand of spaghetti. Golden breadcrumbs add irresistible crunch and nuttiness, while fresh parsley and Parmesan brighten the whole dish into something elegant yet approachable. Perfect for a quick weeknight dinner that feels restaurant-worthy without the fuss.
Prep time
10 minutes
Cook time
15 minutes
Total time
25 minutes
Servings
8
Ingredients
- 1 lb spaghetti
- 4 tbsp olive oil
- 1 (2 oz) can anchovy fillets, chopped
- 3 cloves garlic, crushed
- 2/3 cup fine bread crumbs, or to taste
- 1 cup chopped fresh parsley
- Ground black pepper to taste
- 4 tbsp freshly grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat olive oil in a medium skillet over medium heat. Add anchovies and garlic; cook and stir continuously until anchovies sizzle and garlic is fragrant, about 2 minutes.
- Stir in bread crumbs and turn off heat. Stir in parsley and pepper.
- Toss anchovy sauce with hot pasta and sprinkle with Parmesan cheese; serve.
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