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Spaghetti with Anchovies and Breadcrumbs

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Spaghetti with Anchovies and Breadcrumbs

The perfect spaghetti with anchovies and breadcrumbs recipe with a picture and simple step-by-step instructions.

  • 250 g Spaghetti
  • 1 Clove of garlic
  • Some sprigs of parsley and basil
  • 4 Anchovy fillets in oil
  • 1 Tomato
  • 2 El Olive oil
  • 3 El Breadcrumbs
  • Salt pepper
  1. Bring salted water to a boil in a saucepan. Cook the pasta in it until al dente. Peel the garlic. Wash the parsley and basil, toss dry and check the leaves. Chop the garlic, parsley and basil with the anchovy fillets. Wash the tomato and cut it very small without the stalk. Heat the olive oil in a saucepan. Roast the breadcrumbs on all sides over a medium heat until brown. Stir in the herb mixture. Season to taste with salt and pepper. Drain and drain the spaghetti. Mix well with the herb breadcrumb mixture and serve.
Dinner
European
spaghetti with anchovies and breadcrumbs

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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