This Anchovy Breadcrumb Pasta is a quick and flavorful Italian classic that transforms pantry staples into a satisfying, nutrient-rich meal.
Packed with protein from anchovies, fiber from whole-grain breadcrumbs, and heart-healthy fats from olive oil, it’s both wholesome and delicious.
Ready in under 30 minutes, this dish is perfect for weeknight dinners or effortless meal prep without compromising on taste or texture.
Anchovy Breadcrumb Pasta
Equipment
- Large skillet – 1
- Large pot – 1
- Food processor (1)
Ingredients
- 2 cups cubed stale bread French or Italian loaf
- ⅔ cup olive oil divided
- 1 pound spaghetti
- 6 cloves garlic minced (≈2 tablespoons)
- 2 cans 2 oz each anchovies in oil
- ½ teaspoon red chili flakes
- 1 lemon zested and juiced
- ½ cup parsley chopped
- ½ cup grated Parmesan cheese
Instructions
- Prepare the Breadcrumbs: Start by cubing your day-old bread into small, uniform pieces. Transfer the bread cubes into a food processor and pulse until they become fine, even crumbs. Heat a large skillet over medium heat and pour in half of the olive oil (⅓ cup). Once the oil is shimmering, add the breadcrumbs and stir constantly for about 3 minutes until they turn a beautiful golden brown. Make sure to keep an eye on them, as breadcrumbs can burn quickly. Once toasted, transfer the breadcrumbs to a bowl and set aside.
- Boil the Pasta: Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil. Add the spaghetti and cook according to the package directions until just al dente, ensuring the pasta has a slight firmness to the bite. Reserve 1 cup of the starchy pasta water before draining—it will be essential for creating a silky sauce later. Drain the pasta and set aside in a large bowl or colander.
- Prepare the Anchovy Garlic Sauce: While the pasta cooks, return the large skillet to medium heat and add the remaining ⅓ cup of olive oil. Once warm, add the minced garlic and cook for 1–2 minutes until fragrant, making sure it does not brown. Next, add the canned anchovies, breaking them apart with a wooden spoon. Stir continuously until the anchovies dissolve into the oil and garlic, creating a smooth, savory base. Sprinkle in the red chili flakes for a gentle kick and cook for another minute.
- Incorporate Lemon and Pasta Water: Add the lemon juice and zest to the skillet, followed by one cup of the reserved pasta water. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for 3–4 minutes, allowing the sauce to reduce slightly and thicken. This will create a luscious, flavor-packed coating for the pasta. Taste the sauce and adjust seasoning with a pinch of salt if needed, remembering that anchovies already add a salty umami punch.
- Combine Pasta with Sauce: Add the drained spaghetti directly into the skillet with the sauce. Toss thoroughly using tongs or a pasta fork to ensure each strand is evenly coated with the garlicky anchovy mixture. Add the chopped parsley and grated Parmesan, tossing again to incorporate all the flavors. If the pasta feels dry, gradually add more reserved pasta water until the desired consistency is reached.
- Add Toasted Breadcrumbs: Finally, sprinkle the toasted breadcrumbs over the pasta and gently toss to distribute them evenly. The breadcrumbs add a satisfying crunch and contrast to the silky pasta and savory sauce. Taste again and adjust with extra lemon juice, parsley, or Parmesan if desired.
- Serve Immediately: Transfer the pasta to a serving dish or individual plates. Garnish with a few additional breadcrumbs and parsley for presentation. Serve hot to fully enjoy the crunchy texture and rich umami flavor of the anchovy garlic sauce. This dish is best enjoyed immediately, as the breadcrumbs lose their crispiness over time.
Notes
- Breadcrumbs: Use day-old bread for the best texture. Fresh bread may become too soft when toasted. A food processor helps create even, fine crumbs that toast uniformly. Avoid pre-packaged canned breadcrumbs as they won’t achieve the same crunch.
- Pasta Choice: Spaghetti is ideal, but other long pasta such as bucatini or linguine also work beautifully. Thinner pasta, like angel hair, cooks very quickly and can absorb the sauce rapidly.
- Anchovies: Anchovies melt into the sauce, providing rich umami without a fishy taste. If you’re new to using anchovies, start with one can and adjust to taste.
- Cheese Options: Parmesan adds a creamy, nutty depth. For a dairy-free alternative, simply omit the cheese or substitute with nutritional yeast.
- Timing: This pasta is best served immediately after combining all ingredients to maintain the crisp texture of the breadcrumbs. If making ahead, store the sauce separately and toss with warm pasta just before serving.
Chef’s Secrets: Mastering Anchovy Pasta Flavor
The secret to this dish lies in balancing textures and flavors.
Toasting breadcrumbs until golden gives a crunchy contrast to the silky pasta, while the anchovies dissolve completely to form a deeply savory base.
Using fresh garlic ensures aromatic intensity, and finishing with lemon zest and juice brightens the flavors.
Don’t rush the sauce—letting it simmer slightly allows the oil, garlic, and anchovies to meld perfectly.
Tasting and adjusting the seasoning along the way is key to achieving a harmonious, restaurant-quality pasta at home.
Serving Suggestions: Perfect Accompaniments Ideas
This pasta pairs beautifully with simple side dishes that complement its bold flavors.
A fresh green salad with a light vinaigrette balances the richness of the sauce.
Roasted or grilled vegetables, like asparagus or zucchini, make for a wholesome, colorful addition.
For a more indulgent meal, serve with a crisp glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc.
Garnish with extra parsley, lemon zest, or a sprinkle of Parmesan to elevate presentation and flavor.
Storage Tips: Keeping Pasta Fresh Longer
Anchovy Breadcrumb Pasta is best enjoyed fresh, but leftovers can be stored carefully.
Store the pasta, sauce, and toasted breadcrumbs separately in airtight containers in the refrigerator for up to 2 days.
When reheating, gently warm the sauce on the stovetop and toss with freshly boiled pasta.
Add the breadcrumbs just before serving to preserve their crunch.
Avoid microwaving the pasta with breadcrumbs already mixed, as they will lose their texture and become soggy.
Frequently Asked Questions
1. Can I use fresh anchovies instead of canned?
Yes, fresh anchovies can work, but they are stronger in flavor. Use sparingly and cook them briefly in olive oil with garlic to avoid overpowering the dish.
2. What type of bread works best for the breadcrumbs?
Stale French, Italian, or sourdough bread gives the best texture. Avoid soft, pre-packaged breadcrumbs, as they won’t crisp properly when toasted.
3. Is this pasta very salty because of the anchovies?
Anchovies do add salt, but the flavor melds with the other ingredients. To control saltiness, taste the sauce before adding extra salt, and start with one can if concerned.
4. Can I make this gluten-free?
Absolutely! Substitute the spaghetti with your preferred gluten-free pasta. Ensure the breadcrumbs are also made from gluten-free bread to maintain texture.
5. How can I make this dish more meal-prep friendly?
Cook the pasta and sauce separately, storing in airtight containers. Toast the breadcrumbs just before serving to maintain their crunch, and add fresh parsley and lemon zest when ready to eat.
