Anchovy Breadcrumb Pasta is a classic Italian recipe made with canned anchovies, toasted breadcrumbs, garlic, and lemon. Toasted breadcrumbs give this pasta an irresistible crunch and the whole dish is ready in less than 30 minutes!
Place the bread cubes in a food processor and process until finely ground. In a large skillet, heat ⅓ cup of olive oil over medium heat. When hot, add in breadcrumbs and cook until golden in color, about 3 minutes, stirring to make sure they don't burn. Remove breadcrumbs from skillet and set aside.
Bring a large pot of salted water to boil. Boil spaghetti until just al dente, according to package instructions. Save a cup of the cooking liquid for the sauce. Drain spaghetti and set aside.
While the pasta boils, prepare the sauce. In the large skillet, heat the remaining ⅓ cup of olive oil over medium heat. Add the garlic, anchovies, and chili flakes. Cook until fragrant and the anchovies dissolve; about 3 minutes. Add in one cup of pasta water, lemon juice and zest, and bring mixture to a simmer. Cook until sauce has reduced slightly; about 4 minutes.
To the saucepan add in the cooked spaghetti, chopped parsley, parmesan cheese, and breadcrumbs. Toss until well combined. Serve immediately.
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Notes
Breadcrumbs: Day-old bread loaves are great for making breadcrumbs. Note that store-bought canned breadcrumbs won't work here. Pasta Noodles: I like to use spaghetti for this dish. However, use whatever long noodles you prefer. Thick bucatini are great for soaking up sauce, and thinner noodles like angel hair cook up super fast. Anchovies: The anchovies in this recipe cook off to give incredible umami flavor without the fishy taste. If you are hesitant to use both cans of anchovies, just start with one. Parmesan: If you are looking to make a dairy-free dinner, skip the parmesan altogether. Make-Ahead Option: Once prepared, this dish should be eaten immediately. If you are looking to make ahead, set aside the breadcrumbs and toss with the warm pasta right before serving.