SPAGHETTI WITH ANCHOVIES AND CRUMBS – Recipe by Piero Benigni & Mama’s Italian cooking – This simple but very satisfying Sicilian dish smells of sun and sea and immediately conquers those who love seafood pasta. Remember this when you see beautiful fresh anchovies in the fish shop. It is easily prepared in half an hour.

Spaghetti with fresh anchovies tomatoes and crumbs
  • DifficultyVery easy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time15 Minutes
  • Serving2
  • Cooking methodStove
  • CuisineItalian

Ingredients for 2 people

  • 170 gspaghetti (or linguini, 6 oz)
  • 400 ganchovies (14 oz)
  • 280 gtomatoes (10 oz)
  • 1 sprigparsley
  • 1 spooncapers (pickled or salted)
  • 2 clovesgarlic
  • 3 spoonsbreadcrumbs
  • 2 spoonsolive oil
  • chili pepper (at pleasure)
  • salt (as needed)

For this spaghetti with anchovies and crumbs you need

  • Cooker
  • Pot
  • 2 Pans
  • Chopping Board
  • Knife
  • Wooden fork
  • Scale
  • Colander

The recipe is simple and typical of Italian popular tradition, so you only have to follow directions and quantities. The surprising taste comes from the quality of the ingredients, so use fresh anchovies and juicy, ripe tomatoes. If out of tomato season, use pelati after removing the accompanying sauce. Capers – pickled or in salt – should be washed in water for a few minutes, then dried and coarsely chopped.
  1. Clean and bone anchovies. Cut tomatoes into small pieces, roughly chop garlic and capers, finely chop parsley. Brown breadcrumbs in small pan with a Tsp olive oil. Stir often until slight brown color.

  2. Spaghetti with anchovies and crumbs

    Pour 2 tablespoons olive oil into pan, add garlic and brown until pale brown. Add tomato, chilli, capers and half of parsley. Add a little salt and cook over low-to-medium flame for 7-8 minutes or until tomato is tender. Add anchovies.

  3. Spaghetti with anchovies and crumbs

    Stir and blanch for 2 minutes or until beige, don’t overcook! Turn off flame, taste and adjust salting, wait for spaghetti to be added. When pasta is still very al dente, turn flame on under pan. Drain spaghetti and add into pan. Save a large cup of boiling water. Stir and/or sauté with small amounts of this water until al dente. Spread parsley and crumbs both in pan and as topping. Add some pepper if you like.

    The dish should be eaten as soon as ready and it makes no sense to keep it in the fridge.

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