Spaghetti With Anchovy Spiked Olive Oil & Parmesan Breadcrumbs – a delicious recipe with spaghetti, extra virgin olive oil, anchovy filets, garlic, bread crumbs, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat a dry cast iron skillet over medium heat. Add the breadcrumbs and toast them for a couple of minutes until dark golden and fragrant. Remove the breadcrumbs from the skillet and let them cool completely. When the breadcrumbs are completely cool mix them with parmesan.
2
In a food processor, process the anchovies, garlic and olive oil into emulsion. Season with a pinch of pepper. (Leave the emulsion in the processor, one more ingredient yet to come.)
3
Bring a large pot of salted water to a boil. Add the pasta and cook to desired tenderness. Drain the pasta and reserve about 1/2 cup of the cooking water.
4
Add the cooking water to the anchovy emulsion and give it another pulse or two to combine.
5
In a large skillet mix the pasta with the anchovy oil and cook shaking the pan for another minute. Transfer the pasta to plates, sprinkle generously with the parmesan breadcrumb mixture and serve immediately.
3461
kcal
Calories
382
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound spaghetti, 1/2 cup extra virgin olive oil, 14 large anchovy filets in oil, drained and dried (about 1.25 oz), 2-3 garlic cloves, and more.
Yes, Spaghetti With Anchovy Spiked Olive Oil & Parmesan Breadcrumbs falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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