Sicilian Spaghetti

    Sicilian Spaghetti

    (121)
    Save this recipe
    25min


    117 people made this

    About this recipe: If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.

    Ingredients
    Serves: 8 

    • 450g spaghetti
    • 4 tablespoons olive oil
    • 3 cloves garlic, crushed
    • 1 (60g) can anchovy fillets, chopped
    • 1 cup (100g) fine bread crumbs
    • 1 cup chopped fresh parsley
    • ground black pepper to taste
    • 4 tablespoons freshly grated Parmesan cheese

    Directions
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
    3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
    4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (121)

    Reviews in English (122)

    by
    124

    I've made this about a dozen times in the last few months, so it's about time I posted a review! Markypost was right: You won't be wiping up oodles of sauce with your garlic bread when you make this dish--it's just not THAT kind of pasta. I agree with other reviewers that you'll need to add some more olive oil than the recipe calls for, or else it will tend to be "dry." I throw in a few red chili pepper flakes with the anchovy and garlic saute, for a bit of zing. Not everyone will agree with me, but I prefer to use panko (Japanese) bread crumbs, because they're a bit coarser, and then I like to fry them in the hot oil for a minute before turning off the heat and adding the parsley. I enjoy the slight crunchy texture this adds to the final product. Parmesan might make this dish too salty for some folks, but I can't imagine pasta without it, and that's why a huge handful of fresh parsley is so important--it cuts right through the salt and sort of lightens up the overall flavour. This tastes strong, but not fishy, makes an excellent side dish, cheap and easy to prepare, be brave and give it a try!  -  24 Apr 2007  (Review from Allrecipes US | Canada)

    by
    107

    Very nice, tastes just like home (I'm Italian) What alot people don't realize is that the pasta is SUPPOSED to be DRY! Italians don't always like thick soupy sauces all the timeThats the style of pasta it is. I usually add a squeeze of lemon for some zing and not so much parsely. Bellisimo!  -  25 Mar 2008  (Review from Allrecipes US | Canada)

    by
    63

    I've made variations of this tasty dish before. The anchovies melt right into the garlic oil so there are no fish pieces left in the pasta. I suggest using WAY more garlic in the sauce and adding cilantro rather than parsley in the end. Also, I marinate and then saute some shrimp in lime, garlic, red pepper, and olive oil to add to the dish. Just a suggestion!  -  26 May 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate