dinner · dairy-free
Anchovy pasta with toasted breadcrumbs
Spaghetti coated in a savory sauce of melted anchovies and garlic, with golden toasted breadcrumbs and parsley on top. Built from pantry staples.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the spaghetti until al dente. Before draining, scoop out half a cup of the pasta water.
-
2
Toast the breadcrumbs in half the oil until golden and tip them into a bowl. Chop the parsley and slice the garlic thinly.
-
3
Heat the remaining oil over medium-low heat. Stir in the garlic and anchovies until the anchovies melt away.
-
4
Toss the spaghetti with the sauce, adding enough pasta water to coat it. Top with the crumbs and parsley.
