Introduction
Spaghetti with Anchovies, Dried Chilli, and Pangrattato is a delightful Italian dish that captures the essence of simplicity and flavor. This recipe brings together the unique taste of anchovies and the fragrant heat of dried chili flakes, topped with crispy pangrattato for an irresistible crunch. It’s perfect for a quick weeknight dinner or an impressive meal to share with friends.
Detailed Ingredients with measures
Spaghetti – 400g
Anchovies in oil – 8 fillets
Dried chili flakes – 1 teaspoon (adjust to taste)
Garlic – 2 cloves, sliced
Fresh parsley – a handful, chopped
Breadcrumbs – 100g (for pangrattato)
Extra virgin olive oil – 4 tablespoons
Salt – to taste
Black pepper – to taste
Parmesan cheese – to serve (optional)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Detailed Directions and Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
Prepare the Pangrattato
While the pasta is cooking, heat a frying pan over medium heat. Add a drizzle of olive oil and the breadcrumbs. Stir and cook until golden brown and crispy, then set aside.
Cook the Anchovies
In the same frying pan, add another drizzle of olive oil if needed. Add the chopped garlic, dried chili flakes, and anchovies. Cook gently until the anchovies have melted and the garlic is lightly golden.
Combine the Ingredients
Once the spaghetti is cooked, reserve some pasta water and drain the rest. Add the spaghetti directly into the frying pan with the anchovy mixture. Toss everything together, adding a little reserved pasta water if needed to loosen the sauce.
Finish and Serve
Remove the pan from the heat. Toss in the pangrattato, mixing through. Serve hot, garnished with more pangrattato on top.
Notes
Adjusting Flavors
Feel free to adjust the number of chili flakes based on your spice preference.
Storage
This dish is best enjoyed immediately, but leftovers can be stored in the refrigerator and reheated gently.
Breadcrumbs
Using fresh breadcrumbs will yield a better texture for the pangrattato compared to dried.
Cook techniques
Preparation of Pangrattato
Use stale bread to create pangrattato, a crispy breadcrumb topping. Toast it in a pan with olive oil until golden and crunchy.
Infusing Oil
Heat olive oil gently to infuse the flavors of anchovies and dried chili, enhancing the dish’s depth.
Cooking Pasta
Boil spaghetti in salted water until al dente, ensuring it’s firm to the bite, which helps it hold up when mixed with the sauce.
Combining Flavors
Mix the spaghetti with the infused oil, anchovies, and chili, ensuring the ingredients are well combined for a balanced flavor.
Serving Technique
Serve the spaghetti topped with the crispy pangrattato for added texture, creating an appealing contrast to the soft pasta.
FAQ
Can I substitute anchovies with another ingredient?
Yes, if you prefer not to use anchovies, you can try using capers for a similar umami flavor.
What type of bread is best for pangrattato?
Stale rustic bread works best for pangrattato, but any stale bread can be used to achieve the crunchy texture.
How can I make this dish vegetarian?
To make the dish vegetarian, skip the anchovies and consider adding extra vegetables or sun-dried tomatoes for flavor.
Is it necessary to use dried chili?
Dried chili adds heat to the dish, but you can adjust the amount or skip it entirely if you prefer a milder flavor.
Can I prepare pangrattato in advance?
Yes, you can prepare pangrattato in advance and store it in an airtight container to maintain its crunch.
Conclusion
Spaghetti with anchovies, dried chili, and pangrattato is a delightful dish that perfectly balances flavors and textures. The saltiness of the anchovies combined with the heat from the chili and the crunchiness of the pangrattato creates a satisfying meal that is both simple and impressive. This recipe is a great way to elevate your pasta dishes, making it a fantastic option for weeknight dinners or special occasions.
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