Pasta With Anchovies and Breadcrumbs Recipe
A straightforward Sicilian-style pasta dish highlights the savory depth of anchovies and pepper, complemented by crunchy garlic breadcrumbs.
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Instructions
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Start boiling a large pot of well-salted water for pasta.
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Process bread cubes, garlic, and 1/4 teaspoon kosher salt into coarse breadcrumbs.
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Heat 3 tablespoons of oil in a large pot, then cook breadcrumbs, stirring, until light brown and crisp (5-12 minutes). Transfer crumbs to a bowl, toss with lemon zest (if using), and set aside.
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Cook pasta al dente in the boiling water, reserving 1/2 cup of pasta water, then drain.
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Wipe the pot clean. Heat 3 tablespoons of oil over medium heat. Cook halved garlic cloves until lightly brown (about 2 minutes), then remove and discard them.
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Add anchovies and crushed red pepper to the garlic oil and cook for 1 minute. Stir in lemon juice (if using).
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Return pasta to the pot with the anchovy mixture. Toss until warmed through, adding reserved pasta water as needed to loosen. Season to taste.
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Serve pasta topped with generous garlic breadcrumbs, and garnish with parsley and Parmesan (if using) and lemon wedges (if desired).