Pasta with breadcrumbs recipe from Basilicata

5 from 46 votes

Pasta with breadcrumbs recipe from Basilicata

Pasta with breadcrumbs is a Southern Italian classic that can be on the table in 20-30 minutes and is so easy to make! Leave out the anchovies for a vegan/vegetarian version and add parsley, peperoncino or grated cheese if desired. Perfect for weeknight meals and as a midnight pasta choice!

Prep Time10

Cook Time20

Course: Main Course, Snack

Cuisine: Basilicata, Italian, Mediterranean, Southern Italian

Keyword: anchovy pasta, bucatini recipe, pasta with breadcrumbs

Servings:

Calories: 538kcal

Author: Jacqui

Ingredients

14 oz Bucatini or spaghetti (400g)
2-3 slices country bread semi-stale
4 anchovy fillets in oil or salted (rinsed)
2-3 garlic cloves peeled and chopped
4-5 tablespoon extra virgin olive oil.
salt for pasta and to taste
fresh parsley chopped (optional)
1 teaspoon peperoncino flakes (optional)

Instructions

Prepare the ingredients

Peel and chop the garlic. Rinse and chop the anchovy fillets. Break the inside of the bread slices into small pieces.

Make the breadcrumbs

Blend the bread pieces in a food processor until you have rough breadcrumbs (not too fine). Fry the breadcrumbs in heated olive oil until they become golden and crispy. Remove the breadcrumbs from the pan. You can add garlic while frying the breadcrumbs to make them more garlicky.

Cook pasta

Put a pot of water onto boil for the pasta. Add salt once it starts to boil and then cook the pasta al dente according to the instructions on the packet. When the pasta is cooked, save some cooking water and drain it.

Finish and serve

While the water is boiling, sauté the garlic and anchovies in a skillet large enough to hold the pasta until the anchovies have melted. Add the drained pasta to the skillet and mix well with the anchovies and garlic. If it seems dry, add some pasta cooking water and mix over a low heat for a few seconds. The starch in the cooking water will help to make the sauce creamier.
Add some of the breadcrumbs and mix them into the pasta. Then serve immediately sprinkled with a generous amount of more fried breadcrumbs.

Notes

Leave out the anchovies for a vegan/vegetarian version and add parsley, peperoncino or grated cheese if desired.

You can make this recipe with bucatini, spaghetti, orecchiette or your favourite pasta type.

Leftovers can be kept sealed in the fridge for 2-3 days and reheated in a skillet with a little more olive oil. You can also use them to make a frittata! Freezing leftovers isn't recommended.

Nutrition