Spaghetti with Anchovies and Chilli

Ah, spaghetti with anchovies and chili—it’s one of those dishes that just wraps you in warmth, you know? Imagine twirling golden pasta around your fork with a bit of that salty-sweet anchovy goodness mixed with the spicy kick of dried chilies… So comforting, yet so fancy in its simplicity! This was one of my grandma’s go-to recipes, something we’d whip up on busy weeknights, and honestly, it always felt special to us. Trust me, once you try it, it’ll be a staple in your home too!

Why You’ll Crave It

• So quick to make; it’s like a weekday superhero saving dinner time.
• Anchovies give a rich umami flavor that plays beautifully with the heat of chilies.
• The crispy pangrattato adds this heavenly crunch, making every bite delightful.
• Super easy to customize—add more veggies, switch up the spices, whatever you like!

The first time I made this, my friends kept asking for seconds—and thirds!

What You’ll Need

• Spaghetti: 400g; go for the good stuff, it makes a difference!
• Anchovies in oil: 8 fillets; look for those nice little tins.
• Dried chili flakes: 1 teaspoon (or more, if you’re feeling spicy).
• Garlic: 2 cloves, sliced; because garlic makes everything better.
• Fresh parsley: a handful, chopped; for that fresh finish.
• Breadcrumbs: 100g (for the pangrattato); a little leftover bread works here.
• Extra virgin olive oil: 4 tablespoons; quality counts, so don’t skimp!
• Salt: to taste; just a pinch will do.
• Black pepper: to taste; freshly cracked is the way to go.
• Parmesan cheese: to serve (optional); because cheese, right?!

Easy How-To

Cook the Pasta First

Okay, so start by bringing a large pot of water to a boil and, um, don’t forget to salt it! Like, really salt it. Add your spaghetti and cook it according to the package directions until it’s al dente—firm but not hard, you know? This usually takes about 8 to 10 minutes, so keep an eye on it!

Prepare the Crunchy Pangrattato

While that pasta is cooking, heat up a pan over medium heat… grab some olive oil and toss in your breadcrumbs. Stir them around, giving them a little love until they turn golden brown and crispy; takes about, what, 3 to 5 minutes? Set those aside; they’ll become the crown for your dish!

Cook the Flavor Base

Now, in that same pan (let’s not waste good flavor!), add a drizzle of olive oil if it looks dry. Toss in your sliced garlic, the dried chili flakes, and those lovely anchovies. Cook gently—so they melt into the oil—and until the garlic gets slightly golden. This part is where the magic happens…

Mix It All Together

When your spaghetti’s ready, remember to save a cup of that pasta water before draining it. Then, add the pasta right into the pan with the anchovy mix. Here’s where you should toss everything together, and if it looks dry, splash in a little reserved pasta water to get the sauce just right. Don’t be shy… stir it up!

Finish and Serve

Turn off the heat and toss in your crispy pangrattato. Just mix it all through, let those crunchy bits stick to the pasta. Plate it up and don’t forget to garnish with a little more pangrattato on top… maybe even a sprinkle of parsley for color, if you’re feeling fancy!

Good to Know

• Adjust those chili flakes based on how spicy you like things—have fun with it!
• This dish is best served hot, but if you have leftovers, they’re still pretty tasty the next day.
• If you can, use fresh breadcrumbs; they really do create a wonderful texture for the pangrattato.

Serving Ideas

• Serve it with a side salad fresh greens, or maybe some roasted veggies for a complete meal.

Top Tricks

• To make your pangrattato extra special, you can add a little grated garlic into the breadcrumbs while they toast.

Frequently Asked Questions

Can I substitute anchovies with another ingredient?

Yep! If anchovies aren’t your thing, you can swap them for capers; they’ll still give you that salty umami vibe without the fishiness!

What type of bread is best for pangrattato?

I really love using stale rustic bread—it’s got the right texture—but, honestly, any stale bread will do just fine!

Is it necessary to use dried chili?

Not at all! If you prefer a milder dish, feel free to skip it or use less… It’s totally adaptable to your taste.

How can I make this dish vegetarian?

If you want to go veggie, just leave out the anchovies and add in some sun-dried tomatoes or more veggies—maybe some sautéed zucchini or bell peppers!

Can I prepare pangrattato in advance?

Definitely! Just keep it in an airtight container and reheat before serving to keep that crunchiness intact.

Conclusion

Spaghetti with anchovies, dried chili, and pangrattato… just thinking about it makes me crave it! The way all these flavors come together, it’s like a hug on a plate. The salty anchovies, that little kick from the chili, and that satisfying crunch on top—pure bliss. Trust me, once you’ve made this once, it’ll become a regular in your rotation… you won’t want to miss out on this deliciousness!

More Recipe Suggestions and Combinations

• Spaghetti Aglio e Olio: A classic, it’s just garlic, olive oil, and chili flakes—divine!
• Pasta alla Puttanesca: Robust, with tomatoes, olives, and anchovies, it’s packed with flavor.
• Pasta with Garlic and Broccoli: Sautéed garlic, fresh broccoli, and some chili flakes make for a colorful dish.
• Linguine with Clams: Fresh clams, garlic, and parsley… perfect for a light, coastal vibe.
• Penne Arrabbiata: A spicy tomato sauce that’ll make your taste buds dance!
• Fettuccine Alfredo: Creamy, dreamy, and pairs perfectly with grilled veggies for heartiness.