Sicilian Pasta with Anchovies and Breadcrumbs
This Sicilian Pasta with Anchovies and Breadcrumbs is a quick and flavorful dish that brings together simple ingredients in a delightful way.
Toasted breadcrumbs add a satisfying crunch, while anchovies melt into a savory sauce, complemented by garlic, parsley, and a hint of red pepper flakes.
It’s a comforting and easy-to-make meal that’s perfect for a weeknight dinner.
Why You’ll Love This Recipe:
Flavorful Simplicity: This recipe beautifully exemplifies how a few simple ingredients can create an explosion of flavor. The anchovies dissolve into the olive oil, imparting a savory depth that pairs perfectly with the subtle heat from the garlic and optional red pepper flakes. This combination results in a robust, umami-rich sauce that enhances the pasta without overpowering it.
Textural Contrast: One of the standout features of this dish is its delightful textural contrast. The crispy, toasted breadcrumbs provide a satisfying crunch against the tender pasta, adding an unexpected yet welcome layer of complexity to each bite. This contrast not only enhances the eating experience but also elevates the dish to something truly special.
Versatile and Adaptable: Whether you’re a purist who loves the classic combination of anchovies and breadcrumbs or someone who enjoys experimenting with flavors, this recipe offers plenty of room for customization. With the option to add ingredients like capers, olives, or pine nuts, you can tailor the dish to suit your personal taste preferences, making it a versatile addition to your recipe repertoire.
Quick and Easy Preparation: With a total preparation time of around 20-25 minutes, this dish is perfect for those busy weeknights when you crave something delicious and satisfying but don’t have hours to spend in the kitchen. Its straightforward steps and minimal cooking time make it accessible to cooks of all skill levels.
A Taste of Sicily at Home: For those who dream of dining on the picturesque Sicilian coast, this recipe offers a taste of authentic Italian cuisine right at home. Its traditional roots and timeless flavors make it a delightful way to explore the culinary heritage of Sicily without leaving your kitchen.
Overall, Sicilian Pasta with Anchovies and Breadcrumbs is a dish that combines rich flavors, delightful textures, and quick preparation, ensuring it becomes a favorite for anyone who tries it.
Key Ingredients:
Spaghetti or Bucatini: These long pasta varieties serve as the perfect canvas for soaking up the savory anchovy sauce. Their firm yet tender texture ensures a delightful chewiness that pairs beautifully with the dish’s rich flavors.
Breadcrumbs from Day-Old Bread: Toasted to perfection, these breadcrumbs add an essential crunchy contrast to the dish. They not only provide a textural delight but also absorb the flavors of garlic and olive oil, enhancing the overall taste experience.
Anchovies: These small, oil-packed fillets are the flavor backbone of the recipe. As they melt into the oil, they create a deeply savory and umami-rich base that defines the dish, without overpowering it with a fishy taste.
Olive Oil: This staple of Mediterranean cooking acts as the primary cooking medium, bringing richness and depth to both the breadcrumbs and anchovy sauce. The quality of olive oil can significantly influence the dish’s final flavor.
Garlic: Minced garlic infuses the olive oil with its aromatic essence, providing a pungent and slightly sweet undertone that complements the anchovies beautifully.
Parsley: Freshly chopped parsley offers a vibrant burst of color and a refreshing herbal note that balances the richness of the anchovy sauce, bringing a touch of brightness to the dish.
Red Pepper Flakes (Optional): For those who enjoy a hint of heat, red pepper flakes add a subtle kick that elevates the savory components and adds complexity to the overall flavor profile.
Sicilian Pasta with Anchovies and Breadcrumbs
Ingredients
320 grams spaghetti or bucatini
50 grams breadcrumbs (about 1 ½ cups), from day-old bread, crusts removed
6 tbsp. olive oil, divided, plus extra for drizzling
2-3 cloves garlic, minced
7-8 anchovy fillets, canned or jarred, in oil
¼ cup parsley, freshly chopped, divided
Pinch of red pepper flakes (optional)
Salt and pepper to taste
Instructions
Prepare the Breadcrumbs
Fill a large pot with water, season generously with salt, and bring it to a boil.
Meanwhile, warm a large skillet over medium heat.
Add the breadcrumbs and stir frequently until golden brown and aromatic, about 2 minutes.
Pour in 2 tbsp. olive oil, stirring constantly until the crumbs turn crisp and evenly toasted, around 2 more minutes. Add freshly ground black pepper, if desired.
Transfer the breadcrumbs to a small dish and set aside.
Make the Anchovy Sauce
Once the water is boiling, add the pasta and cook until it reaches a firm yet tender texture (al dente).
In the same skillet used for the breadcrumbs, heat the remaining olive oil over medium-low heat.
Add the minced garlic and anchovies, using the back of a spoon to break the anchovies down as they cook. Stir continuously until they dissolve into the oil.
Sprinkle in red pepper flakes (if using) and half of the chopped parsley. Pour in a ladle of pasta water to create a smooth, emulsified sauce. Let simmer for about 5 minutes.
Drain the pasta and add it to the skillet with the anchovy sauce. Toss well, ensuring the pasta is evenly coated. If necessary, add a little more reserved pasta water to adjust the consistency.
Remove from heat and mix in the remaining chopped parsley along with half of the toasted breadcrumbs. Drizzle extra olive oil over the top for extra richness.
Serve & Enjoy
Divide into individual bowls and top generously with the reserved toasted breadcrumbs. Serve immediately.
Notes & Tips
Flavor Enhancements: After melting the anchovies, you can stir in capers, a spoonful of tomato paste, chopped olives, or pine nuts for extra texture and depth of flavor.
Pasta Choices: While spaghetti is classic, bucatini or any long pasta variety works well.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If reheating, keep some breadcrumbs separate and sprinkle them over just before serving for maximum crunch.
Pasta Water Trick: Don’t forget to save a cup of pasta water before draining—this helps bind the sauce to the pasta beautifully.
Notes:
Flavor Enhancements: Consider adding capers, chopped olives, or a spoonful of tomato paste to the anchovy sauce for extra depth and complexity. These additions can introduce new layers of flavor and texture that complement the dish’s savory profile.
Pasta Choices: While spaghetti is traditional, bucatini’s hollow center can capture more sauce, intensifying each bite. Feel free to experiment with other long pasta varieties, such as linguine or fettuccine, to suit your preference.
Breadcrumb Preparation: Using day-old bread for the breadcrumbs is key to achieving the desired crunch. Remove the crusts before processing to ensure a uniform texture. Toast them until golden brown for the best flavor and texture contrast.
Anchovy Adjustment: If you’re new to cooking with anchovies, start with a smaller quantity and adjust to taste. Their umami-rich flavor is potent and can be tailored to your liking.
Pasta Water Trick: Remember to reserve a cup of pasta water before draining. This starchy liquid helps emulsify the sauce, allowing it to adhere beautifully to the pasta, and can be used to adjust the sauce consistency if needed.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to three days. To retain the breadcrumbs’ crispy texture, keep them separate and sprinkle them over the pasta just before serving.
Reheating Suggestions: When reheating, add a splash of water or olive oil to moisten the pasta. Heat gently to prevent overcooking and maintain the dish’s texture and flavor.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 450 kcal
Total Fat: 20g | * Saturated Fat: 3-5g * Monounsaturated Fat: 12-15g * Polyunsaturated Fat: 3-5g
Cholesterol:20mg
Sodium: 600mg
Total Carbohydrates:55 g | Dietary Fiber: 3g * Sugars: 3g * Protein:** 15g
Frequently Asked Questions:
Can I make this recipe vegetarian?
Yes, you can adapt this recipe for a vegetarian diet by substituting the anchovies with ingredients that provide a savory, umami flavor.
Some great alternatives include sun-dried tomatoes, capers, or sautéed mushrooms.
These ingredients will add depth to the sauce without using fish.
What can I use if I don’t have day-old bread for the breadcrumbs?
If you don’t have day-old bread, you can use store-bought breadcrumbs as a substitute.
However, if you prefer a homemade touch, you can lightly toast fresh bread slices in the oven until they are dry and crisp, then pulse them in a food processor to make crumbs.
Remove crusts for a finer texture.
How do I prevent the garlic from burning in the anchovy sauce?
To prevent garlic from burning, cook it over medium-low heat and continuously stir it while it’s in the olive oil.
Once the garlic becomes fragrant and begins to turn golden, add the anchovies and other ingredients to help regulate the temperature of the oil.
Can I use a different type of pasta besides spaghetti or bucatini?
Certainly! While spaghetti and bucatini are traditional choices, you can use any long pasta variety such as linguine, fettuccine, or tagliatelle.
Even short pasta like penne or rigatoni can work if you prefer a different texture.
How can I enhance the flavor if I want a more robust dish?
To enhance the flavor of this dish, consider adding ingredients that complement the base flavors.
You might include a spoonful of tomato paste to the sauce for richness, or toss in some chopped olives or capers for added brininess.
A sprinkle of lemon zest at the end can also add a fresh, bright note.
How do I prevent the garlic from burning while cooking the sauce?
Garlic can quickly burn if not handled properly, which can impart a bitter taste. Here’s how to avoid this:
Heat Control: Use medium-low heat when adding garlic to the oil.
Timing: Add garlic after the oil is warmed but not too hot, allowing it to infuse gently.
Stirring: Continuously stir the garlic to ensure even cooking.
Monitor: Watch closely, as garlic should turn golden but not brown.
My breadcrumbs are not crispy. What went wrong?
Achieving crispy breadcrumbs involves a few key techniques:
Even Toasting: Stir constantly to ensure even browning.
Heat Management: Use medium heat to avoid burning while allowing them to dry out.
Oil Addition: Add olive oil after an initial toasting to enhance crispiness.
Cooling: Let the breadcrumbs cool on a plate, which helps them crisp further.
How can I make the sauce less oily?
If you find the sauce too oily, consider these adjustments:
Use Less Oil: Reduce the olive oil by 1-2 tablespoons without compromising flavor.
Emulsification: Stir in more pasta water gradually to create a smoother, less oily sauce.
Additional Ingredients: Incorporate more parsley or vegetables to absorb excess oil.
Proper Tossing: Ensure thorough mixing so the oil evenly coats the pasta rather than pooling.
How do I ensure the pasta is perfectly cooked to al dente?
Cooking pasta to al dente involves careful timing and tasting:
Boiling Water: Start with a large pot of generously salted boiling water.
Follow Timing: Check pasta 2 minutes before the package’s suggested time.
Taste Test: Bite into a strand; it should be firm yet tender with a slight resistance.
Immediate Draining: Drain promptly to stop cooking, reserving pasta water first.
Why is my anchovy sauce not emulsifying properly?
For a well-emulsified sauce, follow these tips:
Pasta Water: Reserve and gradually add hot pasta water while stirring vigorously.
Anchovy Breakdown: Ensure anchovies are completely melted and integrated into the oil.
Heat Adjustment: Keep the heat low during emulsification to prevent separation.
Final Toss: Mix pasta and sauce off the heat, adding small amounts of water and oil as needed for a silky finish.