Spaghetti with Anchovies and Crispy Breadcrumbs | Southern Italian Pasta

A quick, rustic pasta dish full of bold southern Italian flavors. The anchovy-infused tomato sauce pairs beautifully with crunchy golden breadcrumbs, adding texture and depth to every bite. Simple, satisfying, and ready in under 30 minutes!

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About This Dish

This dish is rooted in the cucina povera traditions of southern Italy, where simple pantry ingredients create bold, unforgettable flavors. Anchovies melt into the sauce, giving it a deep umami punch, while the crispy breadcrumb topping adds a rustic crunch — a humble yet exquisite combination.

Ingredients (Serves 2)

Spaghetti:	200 g
Tomato Passata:	1 bottle
Anchovy Fillets:	4 total (2 for sauce, 2 for breadcrumbs)
Garlic:	2 cloves
Breadcrumbs:	5 tbsp
Olive Oil:	To taste
Chili (Optional):	To taste
Fresh Parsley:	To garnish
Salt:	To taste

How to Make It

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins

Step 1: Cook spaghetti in salted boiling water until al dente. Reserve some pasta water before draining.
Step 2: In a pan, heat olive oil and sauté garlic with 2 anchovies (and chili if using) until anchovies dissolve.
Step 3: Add tomato passata and cook for 10–12 minutes. Adjust salt to taste.
Step 4: For breadcrumbs: In a separate pan, heat olive oil, add 2 anchovies, and let them melt. Toss breadcrumbs until golden and crisp. Set aside.
Step 5: Toss spaghetti with the sauce, adding a splash of pasta water if needed for creaminess.
Step 6: Plate, sprinkle crispy breadcrumbs and parsley on top, and serve immediately.

Tucci’s Tips

Use high-quality anchovies packed in olive oil for the best depth of flavor.

Toast breadcrumbs slowly so they become golden without burning.

Add a pinch of chili for a true southern Italian kick.

Variations

No Tomato: Skip passata and use olive oil, garlic, and anchovies for a classic spaghetti alla Gennaro style.
Herb Upgrade: Add oregano or thyme to the sauce for extra aroma.
Nutty Twist: Mix toasted pine nuts with breadcrumbs for more texture.

Did You Know?

Historical Fact: Breadcrumbs were traditionally used in southern Italy as a substitute for expensive cheese, giving dishes both crunch and flavor.

Fun Fact: Anchovies are a powerhouse of umami — they completely melt in cooking, leaving only rich, savory flavor behind!

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Storage & Thank You

Best enjoyed immediately for the perfect crunch. If needed, refrigerate leftovers for up to 1 day and reheat gently.

Can it be frozen? Not recommended — the breadcrumb texture will be lost.

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