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Spaghetti with Anchovies and Breadcrumbs


Her taste buds are about to embark on a journey to culinary bliss with this mouthwatering dish. Packed with umami-rich anchovies and crunchy breadcrumbs, this spaghetti dish will have her swooning over your culinary prowess.

Trust Me, She Loved It!


See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Spaghetti with Anchovies and Breadcrumbs

Prep Time20 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 3 People


  • 300 g Spaghetti
  • 16 Anchovies , drained from their oil
  • 150 g Breadcrumbs
  • 100 ml EVOO , extra virgin olive oil
  • 3 tbsp fresh Parsley , finely chopped
  • 4 Cloves Garlic
  • 2 tbsp Tomato Paste
  • 1 tsp Dry Coriander , ground
  • 1 tsp Chili Flakes
  • 50 g Parmigiano Reggiano , grated
  • 150 ml Water
  • 5 Litres Water , warm
  • ½ tsp Fine Sea Salt
  • ½ tsp freshly cracked Black Pepper


  • Take about 5 slices of white, preferably stale, bread (enough for 150g breadcrumbs) remove their outside rim and add into a bowl of a food processor with the metal blade attached. Pulse for the breadcrumbs to become almost fine.
  • Place a large and deep sauté pan over medium/low heat and add 50ml of oil and 3 cloves garlic smashed. Allow for the cloves to perfume the oil and when golden brown discard them.
  • Add the breadcrumbs to the pan, increase the heat to medium and fry while stirring constantly, about 5’, for the breadcrumbs to become golden brown. Remove from the pan and keep the aside.
  • In the same pan that you have wiped clean, add 20ml of oil along with 6 anchovy’s fillets that you have finely chopped. On low heat cook them until they become a paste with the oil, about 3-4’, while mashing them with a fork. Bring back to the pan the breadcrumbs, add the parsley and season with the salt and pepper. Toss to mix well and remove from the heat to a bowl.
  • In the meantime, in a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook al-dente. Reserve ½ cup of cooking water.
  • Once again the in the same pan that you have wiped clean, over medium heat, add the remaining 30ml of oil along with the remaining 1 clove of garlic that you have finely minced. Cook for just 30” and add the remaining 10 anchovy’s fillets, the tomato paste, the dry coriander and the 150ml of warm water. Mix well, bring to a boil and simmer for 10’ with the lid on.
  • Strain the pasta and return to the pan with the anchovy’s sauce, at low heat and toss for a minute. If needed add some of the reserved water. Add half of the breadcrumbs, toss well and remove from the fire.
  • Serve and sprinkle the remaining breadcrumbs along with the grated Parmigiano Reggiano and the chili flakes.
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