Of all the super simple traditional Southern Italian pasta recipes I know, this anchovy pasta recipe from Naples is one of the best! Known locally as spaghetti alla Gennaro, this recipe holds a special place in the hearts of the Neapolitans because it’s named after the city’s patron saint!
Easy and simple to do, all you need is spaghetti, anchovies, garlic, stale bread, oregano, and basil to make this version of midnight pasta, also known as Totò’s pasta.
The Southern Italians are masters at making easy pasta recipes with just a few local ingredients. Spaghetti with tomato sauce, aglio e olio, and puttanesca are some that come to mind! Spaghetti alla Gennaro falls into the same category.
History
Firstly, this recipe is named after the city’s principal patron saint. According to Wikipedia, St. Gennaro, also Janarius I of Benevento, was bishop of Benevento. He was a martyr and saint of the Catholic Church. Every year, the Neapolitans gather 3 times in Naples Cathedral to witness the liquefaction of what they believe is the saint’s blood inside an ampoule!
I wasn’t able to discover why Neapolitans named this anchovy pasta after their patron saint. However, this is the dish that they traditionally eat in Naples on St Gennaro's feast day, September 19th.
Interestingly, this recipe is also associated with one of the city’s most famous sons; the actor, comedian, screenwriter, singer and lyricist Totò. Totò, whose real name was Antonio Griffo Focas Flavio Angelo Ducas Comneno Porfirogenito Gagliardi de Curtis di Bisanzio, is considered one of the most brilliant comic actors of the 20th century.
Toto’s actress daughter Liliana de Curtis, who died in 2022, included the recipe for spaghetti alla Gennaro in her 2001 cookbook ‘Liver here, liver there, fried liver and salt cod’. This book is a collection of recipes from her father’s kitchen.
Apparently, the actor was also an excellent chef. He loved to cook the recipes that his mother had taught him. He had written down these recipes with notes, jokes and comic and serious advice in a notebook that is the basis of his daughter’s collection.
Anchovy pasta alla Gennaro or spaghetti alla Gennaro is a dish mentioned a number of times in several of Totò’s films. For most Neapolitans, it is THE recipe that comes to mind when they think of his favorite pasta recipe. In fact, if you search Italian sites for ‘Totò’s pasta’ the only search result is this recipe.
Apart from being named after the Naples' patron saint and associated with the comedian Totò, this spaghetti with anchovies is also a favorite late night ‘midnight’ pasta. Outside of Italy aglio, olio e peperoncino (garlic, oil, and red chilli spaghetti) is often labelled as THE midnight pasta. However, in Italy there isn’t really one recipe.
Ingredients
- Spaghetti: Spaghetti is the traditional pasta used in this recipe; its long, thin shape holds the light anchovy sauce well. Linguine or vermicelli are good substitutes if needed.
- Anchovy Fillets: Choose high-quality anchovies for the best taste, and cut them into small pieces to help them dissolve into the sauce.
- Garlic: Garlic is used in two ways in this recipe—to flavor the croutons and to infuse the olive oil for the sauce. Adjust the number of cloves based on your personal preference.
- Semi-Stale Bread: Country-style or farmhouse bread works best for homemade croutons. Store-bought breadcrumbs or ready-made croutons can be used as a time-saver.
- Extra Virgin Olive Oil: High-quality olive oil acts as the base of the sauce, bringing together the anchovies, garlic, and oregano for a deeply flavorful sauce.
- Dried Oregano: Oregano enhances the flavors of the dish, complementing the anchovies and garlic.
- Fresh Basil: Basil adds a fresh, herbaceous note to balance the richness of the anchovy sauce.
Expert Tips
Use High-Quality Extra Virgin Olive Oil: This recipe uses an oil-based sauce, so it's important to use a good quality, flavorful extra virgin olive oil. Don't use 'olive oil' which is a more neutral oil or olive pomace oil.
Making the Sauce: Cook the sauce over gentle to medium-low heat to avoid burning the garlic and anchovies. Burning can make the dish bitter and overpower the delicate flavors. As the anchovies heat, they will dissolve into the olive oil. Stir regularly to help the anchovies integrate fully into the sauce, which will give the sauce a rich, savory flavor.
Cooking the Pasta: Use a large pot with plenty of water to help the pasta cook evenly. Bring the water to a rolling boil, add salt, and let it return to the boil before adding the spaghetti. Stir the pasta every 2-3 minutes to prevent clumping and ensure even cooking. Drain when the pasta is al dente (firm in the center but not hard or mushy), and reserve a few tablespoons of pasta water for the sauce.
Step by Step Instructions
1) Cut one peeled garlic clove in half for rubbing on the bread. Cut the anchovy fillets into small pieces. Rub the bread slices with the halved garlic clove. Cut the bread into small cubes, sizing them appropriately for croutons.
2) Fill a large pot with water and bring it to a boil. Add a generous amount of salt and bring the water back to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve about 2-3 tablespoons of pasta cooking water, then drain the pasta.
3) Heat the remaining garlic cloves in olive oil in a skillet. Add the cubed bread and sauté until golden on each side. Remove croutons from the skillet and set aside.
4) Add additional olive oil to the skillet. Sauté the remaining garlic cloves and anchovy pieces together until the anchovies begin to dissolve.
5) Stir in the dried oregano and remove from the heat promptly to prevent burning.
6) Add the drained spaghetti and the reserved pasta water to the sauce and mix well.
7) Incorporate some croutons, mix again, then garnish with the remaining croutons and fresh basil, torn or cut into pieces.
8) Serve immediately.
Storage and Leftovers
Refrigerator: Allow the pasta to cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days.
Croutons: Store leftover croutons separately in an airtight container at room temperature for 5 to 7 days.
Reheating: Place the pasta in a microwave-safe dish and cover it. Heat on high for 2 minutes, then continue in 30-60 second intervals, stirring in between to ensure even heating until hot through.
FAQs
In Italy, anchovies are known as alici (fresh or preserved in olive oil) or acciughe (preserved in salt). Both come from the same fish. For pasta, the most popular types are fillets preserved in olive oil or salted anchovies that have been rinsed thoroughly to remove excess salt.
Anchovies dissolve beautifully into olive oil when sautéed, creating a savory sauce. While high-quality Italian anchovies are excellent, I used anchovies from Cantabria, Spain, which are considered some of the best in the world. Choose what you prefer, but those preserved in olive oil are my favorite for pasta.
Not at all! When cooked, anchovies melt into the olive oil, creating a savory, umami-rich sauce without a strong fishy taste. They act more as a flavor enhancer, adding depth to the dish rather than overwhelming it.
Yes, you can add crushed red chili flakes (peperoncino) to the sauce along with the oregano for a kick of heat.
More Recipes You May Like:
As you can imagine, this anchovy pasta is not only super simple but also super delicious. It’s a perfect fast weeknight recipe as well as a late-night dish or midnight pasta if you ever want to feed unexpected guests or friends and family who came for lunch and are still there at dinner time!
If you give this recipe a try, do let me know how it turns out, either by commenting below or on the Pasta Project Facebook page. And if you feel it’s worth sharing with friends please do.
All your feedback and support is much appreciated!
Buon Appetito!
Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro)
Ingredients
- 12.5 oz spaghetti
- 6-8 anchovy fillets those preserved in oil.
- 4 slices semi-stale bread the best is country or farmhouse bread.
- 2-5 garlic cloves peeled.
- 2 teaspoon dried oregano
- 5 tablespoon extra virgin olive oil.
- fresh basil leaves washed and dried.
Instructions
- Cut one peeled garlic clove in half for rubbing on the bread. Cut the anchovy fillets into small pieces. Rub the bread slices with the halved garlic clove. Cut the bread into small cubes, sizing them appropriately for croutons.
- Fill a large pot with water and bring it to a boil. Add a generous amount of salt and bring the water back to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve about 2-3 tablespoons of pasta cooking water, then drain the pasta.
- Heat the remaining garlic cloves in olive oil in a skillet. Add the cubed bread and sauté until golden on each side. Remove croutons from the skillet and set aside.
- Add additional olive oil to the skillet. Sauté the remaining garlic cloves and anchovy pieces together until the anchovies begin to dissolve.
- Stir in the dried oregano and remove from the heat promptly to prevent burning.
- Add the drained spaghetti and the reserved pasta water to the sauce and mix well.
- Incorporate some croutons, mix again, then garnish with the remaining croutons and fresh basil, torn or cut into pieces.
- Serve immediately.
Notes
Nutrition
Pin for Later:
michele says
We had this at short notice tonight. I had to quickly dry out some fresh ciabbata to make bread crumbs/croutons. (My mini processor died in the process, so we had a mix of both). This is a very satisfying pasta indeed. I might even bump up the anchovy quotient a little bit (I adore anchovies). I added a good dollop of pepperoncini, which I think adds an extra dimension to the taste. Along with some quickly boiled and cooled rappini, doused well with olive oil, and lemon on the side, a very nice and very satisfying dinner.
Jacqui, I really appreciate how your recipes ALWAYS work. I can only imagine how much behind-the-scenes work goes on before you post them. Thank you.
Shadi says
Thank you so much! The flavors are perfect and I can’t wait to try this recipe!
Jacqui says
Hi Shadi, you are most welcome. I hope you enjoy it as much as we do!
Jody says
Wow! Looks so darn good! I'm making this!
Jacqui says
That's amazing to hear, Jody. Let us know how it goes!
Ann says
I have never had a pasta dish like this before. It sounds delicious! Thanks for the recipe share. Excited to give it a try!
Jacqui says
You're welcome!
Veronika says
This recipe is amazing! I made it yesterday and my whole family loved it! Easy to make and great flavors 😉
Jacqui says
This is great to hear! I'm glad you and your family loved it.
Tammy says
A beautiful pasta toss. My family loves anchovies so I know they will love this...beautiful Sunday night meal.
Jacqui says
Thank you, Tammy. I hope it becomes a staple in your home.
Enri Lemoine says
Your recipe is at the Olympus of the midnight pasta. We had it for lunch, and I can not wait to make it again and again. Well done!
Jacqui says
Thank you kindly, Enri! I'm thrilled you loved it.
Dennis says
What a delicious pasta dish! Everyone raved about it. I know I can always depend on your recipes.
Jacqui says
Thank you for your kind comment, Dennis and being a reader. I'm happy to know everyone loved it!
Mindy says
OMG this is so delicious! The anchovies give it such amazing flavors. One of my favorite pasta dishes
Jacqui says
We think so too, Mindy! Thanks for being here.
Jessica says
I love recipes with unique flavors, and who could resist after hearing that full name (lol!). Salty and satisfying, with a glass of wine, I can see why this is a favorite late-night fave 🙂
Jacqui says
Thank you for your comment, Jessica. Indeed, it is definitely a favourite here too!
Ashley says
I've never had anchovies, but this pasta recipe looks like the perfect way to eat them!
Jacqui says
Hi Ashley- make sure you give it a try! (and let us know how you like it)
Amanda Wren-Grimwood says
A small amount of anchovies add so much flavour and they are one of my favourite ingredients, so this pasta dish is on my list for the weekend.
Jacqui says
Anchovies certainly add bold flavour and is perfect when paired with pasta. I hope you love it, Amanda!
Savita says
What a great twist to add anchovy to the pasta. SO delicious and tasty.
Jacqui says
Hi Savita, yes- this anchovy pasta recipe is a delicious classic!
Dana says
I love love love anchovies in pasta! They add so much flavor so you can keep things really simple. This is a great recipe!
Jacqui says
Thank you, Dana! Stick around and see if you can find other simple pasta recipes you might love.
Jen Vinuya says
I love how flavorful this meal is!! My family loved it!
Jacqui says
Jen, I'm happy to hear your family loved this recipe!
Toni says
This quickly became a favorite at my house!! It is so good!
Jacqui says
Thank you, Toni! It's so easy to make this recipe isn't it?! It's one of the reasons I love it so much as well.
Kathryn says
Anchovies are my absolute favorite and this pasta was outstanding! It has so much flavor, it was light, and hearty. Definitely making this again for us soon!
Jacqui says
Glad to hear this, Kathryn. Thanks for reading!
Marta says
I love anchovies, but never thought to make a pasta that featured them. This recipe was a hit with my entire family and I'm adding it to my regular meal rotation.
Jacqui says
Wonderful news, Marta! This recipe is great choice to add to family meals.