Anchovy and Breadcrumb Aglio e Olio
Traditional Southern Italian style using anchovies for umami and toasted breadcrumbs for crunch.
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Ingredients
- 1 pound Spaghetti or Linguine
- 1/2 cup Extra virgin olive oil
- 6 pieces Garlic cloves, thinly sliced
- 6 pieces Anchovy fillets in oil, drained
- 3/4 cup Coarse breadcrumbs (Panko or fresh)
- 1/2 teaspoon Red pepper flakes
- 1/4 cup Fresh parsley, finely chopped
- 1 teaspoon Lemon zest(optional)
- 2 tablespoons Kosher salt
- 1/2 cup Pasta cooking water
Instructions
- 1
Bring a large pot of water to a boil and add the kosher salt; it should taste like the sea.
- 2
In a small skillet, heat two tablespoons of the olive oil over medium heat and add the breadcrumbs, stirring constantly until golden brown and toasted.
- 3
Remove the toasted breadcrumbs from the heat and stir in the lemon zest and a pinch of parsley, then set aside.
- 4
Cook the pasta in the boiling water until it is 2 minutes shy of al dente.
- 5
While pasta cooks, heat the remaining olive oil in a large wide skillet over medium-low heat; add sliced garlic and red pepper flakes.
- 6
Once the garlic is fragrant and just beginning to turn golden, add the anchovies and mash them with a wooden spoon until they dissolve into the oil.
- 7
Transfer the undercooked pasta directly into the garlic oil skillet along with half a cup of the starchy pasta water.
- 8
Increase heat to medium and toss vigorously for 2 minutes until the sauce emulsifies and coats the pasta, then top with parsley and the toasted breadcrumbs right before serving.
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