Pasta with Breadcrumbs & Anchovies
A bold and satisfying pasta dish combining crunchy, toasted breadcrumbs, savory anchovies, garlic, capers, and a hint of lemon zest. Packed with protein, fiber, and healthy fats, this dish comes together quickly, making it an ideal option for flavorful everyday cooking.
Equipment
- Large Pot (for boiling pasta)
- Skillet or frying pan (medium size)
- Food processor or blender (for breadcrumbs)
- Wooden spoon
- Strainer or colander
- Measuring Cups and Spoons
- Chef's Knife and Cutting Board
Ingredients
- 2 cups stale bread for breadcrumbs
- ¾ cup extra virgin olive oil 180 ml, divided: ½ cup + ¼ cup
- 1 lb 450 g thin spaghetti or angel hair pasta
- 1 head garlic minced
- 2 oz about 4-5 fillets anchovies
- ½ cup capers roughly chopped
- 1 tsp black pepper or to taste
- 2 tsp crushed red pepper flakes or to taste
- 1 cup fresh parsley finely chopped
- Zest of 1 lemon
- Grated parmesan cheese for serving
Instructions
- Preparing the Breadcrumbs: Start by gathering stale bread or leftover crusty bread. Place it in a food processor and pulse until it transforms into coarse breadcrumbs, about 2 cups worth. Homemade breadcrumbs give a richer texture and flavor compared to store-bought ones. Set these aside — they will become the crunchy highlight of the dish.
- Toasting the Breadcrumbs: Place a medium skillet over medium-low heat and pour in ½ cup of extra virgin olive oil. Allow the oil to warm slightly, ensuring it doesn’t smoke. Add the prepared breadcrumbs and gently stir them to coat evenly in the oil. Toast the breadcrumbs carefully, stirring frequently for about 5–7 minutes, until they turn a deep golden brown and develop a fragrant, nutty aroma. Be attentive — they can burn quickly. Once toasted, transfer them to a bowl and set aside.
- Boiling the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Add the pasta — thin spaghetti or angel hair works best for this dish. Cook according to package instructions until al dente, typically about 7–9 minutes, depending on thickness. Stir occasionally to prevent sticking. Once cooked, drain the pasta using a colander, reserving a small cup of pasta water for later use if needed.
- Preparing the Garlic and Anchovy Paste: In the same skillet used for the breadcrumbs, pour in the remaining ¼ cup of extra virgin olive oil and heat over medium-high heat. Add the minced garlic and allow it to cook slowly, stirring often to prevent burning. Cook until golden and caramelized, releasing a fragrant aroma. Then add the anchovy fillets along with their oil. Using a wooden spoon, mash and stir the anchovies until they dissolve into the oil, forming a rich, savory paste. This process should take about 2–3 minutes.
- Adding Capers and Seasoning: Once the anchovy paste is well combined, stir in ½ cup of roughly chopped capers. Cook for an additional minute, allowing the flavors to blend. Then add 1 teaspoon of freshly cracked black pepper and 2 teaspoons of crushed red pepper flakes (adjust to your preferred spice level). This combination will infuse the pasta with a bold, well-rounded flavor profile.
- Combining Pasta with Flavors: Add the cooked pasta directly into the skillet with the anchovy, garlic, and caper mixture. Toss gently but thoroughly to coat every strand in the flavorful paste. If the mixture seems dry, add a small amount of the reserved pasta water to loosen it. Add the finely chopped parsley and lemon zest, tossing again to combine all flavors evenly.
- Adding the Breadcrumbs: Turn off the heat and quickly fold in the toasted breadcrumbs. This step ensures the breadcrumbs remain crisp and crunchy, adding texture contrast to the silky pasta. Toss gently to combine without breaking up the crunchy crumbs.
- Plating and Serving: Divide the pasta among serving plates or a large serving bowl. Top generously with freshly grated parmesan cheese. Serve immediately while warm, accompanied by a fresh green salad or a side of roasted vegetables for a complete meal.
Notes
- Homemade breadcrumbs provide the best flavor and crunch, though store-bought can be used if needed.
- Toast breadcrumbs slowly over medium-low heat to avoid burning and achieve a deep golden color.
- Anchovies melt into the oil, creating a savory base — adjust the amount depending on your preference for saltiness.
- Capers add brightness but can increase saltiness, so balance them carefully with anchovies.
- Add red pepper flakes early to infuse the oil for a spicier kick, or later for a milder touch.
- Lemon zest and parsley should be added at the end for freshness and color.
- Reserve pasta water before draining — it can help adjust the sauce’s consistency.
- Fold in breadcrumbs only at the very end to keep them crispy.
- The dish tastes best fresh, as breadcrumbs soften if stored.
- Parmesan cheese is optional but highly recommended for an extra layer of richness.
