Pasta with Anchovies
Pasta with Anchovy sauce - This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs
Yield: 4 people
Calories: 1223kcal
Materials
- 1 lb pasta/spaghetti
- Kosher salt
- 4 oil-packed flat anchovy fillets
- 6 large garlic cloves thinly sliced
- 1/2 tsp crushed red pepper flakes
- 1 cup plus 3 tbsp olive oil divided
- 1/2 cup chopped fresh flat-leaf parsley
- 1 cup panko breadcrumbs
- 1 tsp chopped fresh basil
- Freshly ground black pepper
- Freshly grated Parmesan for serving
Instructions
- Cook pasta in a large pot of boiling salted water drain, reserving 3 Tbsp. of the pasta liquid.
- Heat 1 cup of oil
- Cook anchovies, garlic, red pepper flakes, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6–7 minutes
- Stir in parsley, then remove from heat.
- While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a skillet over medium heat
- Add panko and cook, stirring often, until golden, about 5 minutes.
- Season with salt and pepper, then transfer to paper towels to cool.
- Add al dente pasta to Anchovy Sauce and stir to coat.
- Stir in reserved pasta cooking liquid, then half of the panko mixture.
- Cook over medium, stirring constantly, until heated through, 1–2 minutes; season with salt and pepper.
- Serve topped with Parmesan, fresh basil and remaining panko mixture.
Video
Nutrition
Serving: 320g | Calories: 1223kcal | Carbohydrates: 101.9g | Protein: 37.3g | Fat: 73.3g | Saturated Fat: 11.1g | Polyunsaturated Fat: 8.5g | Monounsaturated Fat: 48.5g | Trans Fat: 0.1g | Cholesterol: 65.4mg | Sodium: 342.1mg | Potassium: 454.8mg | Fiber: 5.2g | Sugar: 1g | Vitamin A: 742IU | Vitamin C: 12.4mg | Calcium: 219.6mg | Iron: 4.1mg