Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce
A savory Italian pasta dish featuring a quick but flavorful sauce made with anchovies, garlic, and olive oil, topped with crispy panko breadcrumbs and fresh parsley. The perfect combination of classic Mediterranean flavors.
Ingredients
- •1 pound spaghettini or spaghetti
- •1 to taste Kosher salt
- •4 fillets oil-packed flat anchovy fillets
- •6 cloves large garlic cloves
- •½ teaspoon crushed red pepper flakes
- •1.19 cup olive oil
- •½ cup fresh flat-leaf parsley
- •1 cup panko
- •1 to taste black pepper
- •¼ cup Parmesan
Cooking Instructions
- 1.
Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
10 min
- 2.
Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
7 min
- 3.
While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
5 min
- 4.
Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
2 min
