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pasta con acciughe e pangrattato

Pasta con Acciughe e Pangrattato (Spaghetti with Anchovies and Toasted Breadcrumbs)

A simple Italian pasta that tastes like the sea. Anchovies melt into olive oil with garlic for a silky sauce, topped with golden toasted breadcrumbs for crunch. Comforting, fast, and deeply flavorful.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course (Dinner / Lunch)
Cuisine: Italian, Italian (Southern / Coastal style)
Calories: 480
Ingredients Method Notes

Ingredients
  

For 2 servings
  • 200 g 7 oz spaghetti, bronze-cut if possible
  • 1 –2 garlic cloves whole
  • 4 –5 anchovy fillets in olive oil or 2 salted alici, rinsed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons dry breadcrumbs or day-old bread pulsed fine
  • Hot pasta cooking water as needed
  • Small handful chopped parsley optional
  • Pinch of crushed red chili flakes optional
  • Salt only if needed

Method
 

Melt the anchovies
  1. Warm olive oil in a wide pan over low heat. Add whole garlic and let it soften without browning. Add anchovy fillets and a small splash of hot pasta water. Stir gently for 8–10 minutes until the fish melts into a glossy sauce.
Toast the breadcrumbs
  1. In a separate small pan, heat a drizzle of olive oil. Add breadcrumbs and toast over medium heat, stirring until golden and crisp (about 3–5 minutes). Transfer to a small bowl and set aside.
Cook the pasta
  1. Boil spaghetti in lightly salted water until firm al dente. Save a cup of the starchy pasta water before draining.
Finish in the pan
  1. Remove garlic from the anchovy sauce. Add the drained spaghetti straight into the pan with the anchovy oil. Toss over low heat, adding splashes of hot pasta water until the sauce clings to the noodles and looks silky (about 1–2 minutes).
Final touch
  1. Turn off the heat. Fold in half of the toasted breadcrumbs to coat the pasta. Plate and sprinkle the rest of the crumbs on top. Add chopped parsley or chili flakes if desired. Serve immediately.

Notes

  • Use good-quality olive oil—it makes a big difference in flavor.
  • Keep the heat gentle when melting anchovies to avoid bitterness.
  • Always toast breadcrumbs separately; that’s how they stay crunchy.
  • For less salt, use sardines instead of anchovies.
  • Save a little pasta water—it’s the secret to a silky sauce.
  • This dish is best served right away, while the crumbs are crisp.