Basically a very simple traditional Italian pasta dish with anchovies with a crispy touch from breadcrumbs.

Today it is even considered gourmet, although in the old days breadcrumbs were used as a substitute for Parmigiano cheese, as the latter was way too expensive. That’s why it was called as ‘the poor man’s cheese’.

This dish is widely spread and used throughout Italy, especially in Southern Italy in regions like Puglia, Campania, Sicily just to name a few where it originated, and one can indulge in cooking it by creating many variations, depending on one’s taste.

Check it out one more Spaghetti dish from Puglia: spag-bowl-with-raw-tomato-sauce/


Serves 2, Preparation 5 mins, Cooking 15 mins

  • Spaghetti, 180 g
  • Anchovy in olive oil, 4-5 fillets
  • 1 chilli pepper or a teaspoon of chilli flakes
  • 2 peeled garlic cloves
  • A pinch of salt
  • Toasted Breadcrumbs, to taste
  • EVOO – Extra Virgin Olive Oil, 3 tablespoons




Bring lightly salted water to the boil and plunge the spaghetti into it.

Meantime, toast breadcrumbs in a small pan with a drizzle of EVOO, stir well until browned, then set aside.

Heat 3 tablespoons of EVOO, brown the garlic cloves together with the chilli pepper, add anchovy fillets and they will melt into the pan.

Add a tablespoon or two of pasta cooking water to make it creamy.

Drain spaghetti al dente, add to the pan with the anchovy, garlic and chilli seasoning.

Serve with toasted breadcrumbs on top.








1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.78 out of 5)