Here’s a quick trick for glamming up chicken for a weeknight or entertaining! Use pre-made pesto or create some yourself! Use the time to prepare the sides while you add some tasty prosciutto and some smoked provolone.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
Ingredients
- 1 pound spaghetti
- 4 tablespoons olive oil
- 1 (2 ounce) 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 tablespoons 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.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 516 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Skip the bread crumbs. There’s no need to add carbs to the carbs, and it doesn’t do much for the dish. Finely chop the anchovies for better distribution in the dish. Adjust garlic to taste (we adjusted down). Skip the parsley, use oregano instead. Also, put the parmesan cheese on the side and ‘lightly’ sprinkle on at the table. Avoid loading up before service, you’re guests will have a better experience with anchovies an appreciate this excellent ingredient.
Very quick to make and delicious – but of course you need to like Anchovies.
I thought this was delicious but only after I added lemon juice and crushed red pepper. I thought the lemon juice was absolutely necessary for keeping the dish from being too dry, I practically choked on breadcrumbs with the first serving. I love it though with a little more olive oil and lemon juice and will make it again. Also anyone who felt their anchovy sauce was too thick need to add some pasta water to the sauce, all Italians do this and this recipe is flawed for not telling American people to add a little pasta water to the anchovy sauce to keep it from being a gelatinous blob.
This was soooo good!! I followed the recipe except adding the pepper flakes and lemon as others suggested. I had wolfed down half of a huge bowl before I remembered the Parmesan. I almost skipped it, but it does add another level. I will be making this a lot. I’m pretty sure I could eat it every day.
So fast & easy to make… tasty too! Spot on for a classic Italian dish. My picky eaters loved it! Will definitely be making again.
Delicious, it has become a favourite and a regular. I add some pasta water to keep it moist.
For everyone complaining about there being no “sauce” to this, you should know that this creates its own creamy base if done properly. When you mix the pasta with the sauce or base, no matter what it is (tomato, aglio e olio, anchovy) you always need to add a bit of the pasta water to the sauce/pasta when mixing together. Start small, like a quarter cup, or just lift your pasta out of the pot and directly into the sauce/fry pan. The pasta water mixes with the base and the starch creates a lovely creamy flavorful “sauce” that clings to the pasta. I usually add about 1/3 to 1/2 cup pasta water to all my pasta dishes. Also, never serve your pasta plain on a plate with the sauce on top; this causes the sauce to run/weep. Always mix it into the pasta first (add more on top later, if needed) so you get the starch mixed in causing the sauce to cling to the noodles. Since this recipe didn’t mention this, I’m knocking off 2 stars.
looks awsome and i bet it tastes asowme too
I’ve made this many times and we love it. Especially during Lent. Saw the issues some of you are having regarding the amount of sauce. Just before I drain the pasta water I save about 1 cup (depending on how much pasta you are cooking) of it. I then add a little at a time in the anchovy sauce till I get the amount of sauce I want. The pasta water also helps the sauce to stick better to the pasta.
Very much enjoyed by my anchovy lovers. Good recipe. Reminded me of a pasta made at Christmas time in our Italian family but made with breadcrumbs, raisins.
looked super delecious
This is very good! I’ll admit that I haven’t made it with the crumbs, though—I generally simply don’t have those to hand. So I can’t review properly on texture. But the flavor combination is excellent, and I’ve come back to make this recipe a couple of times now.
I didn’t have bread crumbs or parsley and I added red pepper flakes and it was delicious! Can’t wait to try it again with all the ingredients plus the red pepper flakes.
This was nice, but I must be the type that prefers my pasta with a sauce rather than oil. I made some homemade Alfredo sauce for something else so I ended up throwing the extras into the sauce and it was a pretty good combination (who can go wrong with garlic right?) so served it with the sauce and it was loved by all. I’m not sure my kids would have enjoyed it as much with just the oil. Probably won’t make again as written just because of the lack of sauce, but this recipe gives another twist of flavours to my standard tomato or Alfredo sauce that I enjoyed and will use again.
I will make it again and I would add even more anchovies and maybe even a light cream sauce. Delicious!!!
This was excellent. I followed the recipe as written, except for taking the advice of a few other reviews: I used Panko bread crumbs, and fried them slightly with the oil before removing from heat; I used Italian parsley; I included the oil from the anchovies; and I used slightly less than a pound of spaghetti. I had it as a main dish with bruschetta and crostini. This was delicious. I will definitely be making this again.
I ate it, my husband would not. I would rather have my pasta without the bread crumbs. Just a personal preference.
This is a delicious dinner The only problem is not enough olive oil I am in South Africa so I used a full jar of anchovies, and about half a cup of olive oil if not more as I used more spaghetti and more parsley to bulk it up my home smelt like a seafood restaurant my family asked if I could make it again but to add some prawns absolutely flavorful
Turned out nice. Would probably make it again
Probably one of my favourite pasta dishes from Sicily. This is a classic. Thank you for sharing.
we made this also with olives, sun-dried tomatoes and extra garlic.