Sicilian Anchovy Pasta
Sicilian Anchovy Pasta combines pasta with a savory anchovy and garlic sauce.Anchovies melt into olive oil and create rich umami flavor.Capers add a salty and tangy Mediterranean accent.Fresh lemon juice provides brightness and balance.Toasted breadcrumbs create a delicious crunchy topping.Fresh parsley completes this quick and flavorful pasta.
Ingredients
- 12 ounces spaghetti or linguine
- 6–8 anchovy fillets packed in olive oil
- 4 garlic cloves, thinly sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoons capers, drained
- ½ teaspoon red pepper flakes
- ½ cup fresh breadcrumbs
- 1 lemon
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon black pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.Add the spaghetti and cook until just al dente.Reserve approximately one cup of pasta water before draining
Toast the Breadcrumbs
- Heat one tablespoon of olive oil in a skillet.Add the breadcrumbs and cook over medium heat.Stir frequently until they become golden and crisp.Transfer them to a small bowl and set aside
Prepare the Anchovy Sauce
- Heat the remaining olive oil in a large skillet.Add sliced garlic and cook gently until fragrant.Avoid browning the garlic because it can become bitter.Add anchovies and stir until they dissolve into the oil.Then add capers and red pepper flakes.
Add Lemon
- Zest the lemon directly into the skillet.Add approximately one tablespoon of fresh lemon juice.Stir gently to combine the flavors.
Combine the Pasta
- Add the drained pasta directly to the skillet.Pour in a small amount of reserved pasta water.Toss continuously until the sauce coats the pasta.
Add the Breadcrumbs
- Divide the pasta among serving bowls.Generously sprinkle toasted breadcrumbs over each portion.Finish with additional lemon zest and parsley if desired.Serve immediately while the breadcrumbs remain crisp.
Notes
- Anchovies dissolve beautifully into warm olive oil.
- Use high-quality anchovies for the best flavor.
- Do not brown the garlic excessively.
- Capers provide useful salty acidity.
- Fresh lemon balances the savory sauce.
- Pasta water helps emulsify the sauce.
- Toasted breadcrumbs provide essential texture.
- Parmesan is traditionally unnecessary for this style of pasta.