This Anchovy Breadcrumb Pasta is a classic Southern Italian dish that proves simple pantry ingredients can create extraordinary flavor. Salty anchovies melt into olive oil with garlic and chili flakes, while lemon adds brightness and toasted breadcrumbs bring an irresistible crunch. The result is a comforting yet elegant pasta that comes together quickly and tastes far more complex than the effort involved.
Why You’ll Love This Recipe
This recipe delivers bold, savory flavor with minimal work, making it perfect for busy weeknights or impromptu dinners. The anchovies dissolve into the sauce, adding deep umami without a strong fishy taste. Toasted breadcrumbs provide a satisfying texture contrast to the silky pasta, and the lemon zest and juice keep the dish fresh and balanced. It’s a timeless Italian recipe that feels both rustic and refined.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound spaghetti
2 cups cubed stale French or Italian bread
⅔ cup olive oil, divided
6 cloves garlic, minced (about 2 tablespoons)
2 cans anchovies in oil (2 ounces each)
½ teaspoon red chili flakes
1 lemon, zested and juiced
½ cup fresh parsley, finely chopped
½ cup grated parmesan cheese
Salt, for pasta water
Directions
Place the cubed bread into a food processor and pulse until fine crumbs form. Set aside.
Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat ⅓ cup of olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, until golden brown and crisp, about 3 minutes. Transfer the breadcrumbs to a bowl and set aside.
In the same skillet, heat the remaining ⅓ cup of olive oil over medium heat. Add the minced garlic, anchovies, and red chili flakes. Cook for about 2–3 minutes, stirring, until the anchovies dissolve into the oil and the mixture is fragrant.
Pour in the reserved pasta water along with the lemon zest and lemon juice. Bring to a gentle simmer and cook for about 4–5 minutes, allowing the sauce to reduce slightly.
Add the cooked spaghetti to the skillet, followed by the parsley, parmesan cheese, and toasted breadcrumbs. Toss everything together until the pasta is evenly coated with the sauce. Serve immediately while warm.
Use bucatini, linguine, or angel hair instead of spaghetti for a different texture.
Add sautéed cherry tomatoes for a touch of sweetness.
Increase or reduce the red chili flakes to adjust the heat level.
Omit the parmesan cheese for a dairy-free version that is still rich and flavorful.
Add a splash of extra lemon juice at the end for a brighter finish.
Storage/Reheating
This pasta is best enjoyed fresh, as the breadcrumbs lose their crunch over time. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small splash of water or olive oil. For best results, add freshly toasted breadcrumbs just before serving.
FAQs
What do anchovies taste like in this pasta?
They melt into the sauce and provide a savory, salty depth without a strong fishy flavor.
Can I use store-bought breadcrumbs?
Freshly made breadcrumbs are strongly recommended, as canned breadcrumbs do not provide the same texture or flavor.
Is this dish very spicy?
It has a mild heat from the chili flakes, which can be adjusted to your preference.
Can I make this pasta dairy-free?
Yes, simply omit the parmesan cheese and the dish will still be delicious.
What type of bread works best for the breadcrumbs?
Day-old French or Italian bread works best because it creates light, crisp crumbs.
Can I prepare any part of this recipe ahead of time?
You can make and toast the breadcrumbs in advance and store them in an airtight container.
How do I keep the pasta from drying out?
Reserve pasta water and add a little if needed when tossing the pasta with the sauce.
Can I use only one can of anchovies?
Yes, using one can will result in a milder flavor if you prefer.
Is lemon essential in this recipe?
Yes, lemon zest and juice balance the richness of the anchovies and olive oil.
Can I freeze this pasta?
Freezing is not recommended, as the texture of the pasta and breadcrumbs will suffer.
Conclusion
Anchovy Breadcrumb Pasta is a perfect example of how simple ingredients can create bold, memorable flavor. With its savory sauce, bright lemon notes, and crunchy topping, this dish delivers comfort and elegance in every bite. Whether you’re new to cooking with anchovies or already a fan, this recipe is sure to become a favorite in your kitchen.
A classic Southern Italian pasta dish featuring anchovies, garlic, chili flakes, lemon, and crispy breadcrumbs. This quick and flavorful recipe delivers bold umami richness with a refreshing citrus lift and satisfying crunch.
Ingredients
1 pound spaghetti
2 cups cubed stale French or Italian bread
⅔ cup olive oil, divided
6 cloves garlic, minced (about 2 tablespoons)
2 cans anchovies in oil (2 ounces each)
½ teaspoon red chili flakes
1 lemon, zested and juiced
½ cup fresh parsley, finely chopped
½ cup grated parmesan cheese
Salt, for pasta water
Instructions
Place cubed bread in a food processor and pulse until fine crumbs form. Set aside.
Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
In a large skillet, heat ⅓ cup olive oil over medium heat. Add breadcrumbs and cook, stirring constantly, until golden and crisp, about 3 minutes. Transfer to a bowl and set aside.
In the same skillet, heat remaining ⅓ cup olive oil over medium heat. Add garlic, anchovies, and chili flakes. Cook for 2–3 minutes, stirring, until anchovies melt into the oil and mixture is fragrant.
Pour in reserved pasta water, lemon zest, and lemon juice. Simmer for 4–5 minutes to reduce slightly.
Add cooked spaghetti, parsley, parmesan cheese, and toasted breadcrumbs to the skillet. Toss until pasta is well coated. Serve immediately.
Notes
Use bucatini or linguine for variation in texture.
Omit parmesan for a dairy-free version.
Add sautéed cherry tomatoes for sweetness.
Breadcrumbs can be toasted in advance and stored in an airtight container.
