Spaghetti con Alici e Mollica Tostata
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Spaghetti con Alici e Mollica Tostata
A traditional Neapolitan pasta dish born from the cucina povera tradition. Salted anchovies provide a rich, savory flavor, while toasted breadcrumbs add texture and a satisfying crunch. Simple ingredients come together to create a surprisingly elegant meal.
Calories480kcal
Ingredienti
- 400 g spaghetti
- 8 salted anchovy fillets rinsed and chopped
- 4 tbsp extra virgin olive oil
- 2 cloves garlic thinly sliced
- 80 g breadcrumbs
- 1 tbsp fresh parsley finely chopped
- 1 small dried chili pepper crushed (optional)
- Salt to taste
Istruzioni
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the breadcrumbs and toast them, stirring constantly, until golden brown.
- Transfer the toasted breadcrumbs to a bowl and set aside.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Meanwhile, heat the remaining olive oil in a large skillet.
- Add the garlic and cook gently until fragrant.
- Add the anchovies and stir until they dissolve into the oil.
- Add the chili pepper if using.
- Reserve a cup of pasta cooking water and drain the spaghetti.
- Transfer the pasta to the skillet and toss well.
- Add a little pasta water if needed to create a light sauce.
- Stir in half of the toasted breadcrumbs and most of the parsley.
- Serve immediately topped with the remaining breadcrumbs and parsley.
Note
- The toasted breadcrumbs are sometimes called “poor man’s cheese” because they were used when cheese was unavailable or unaffordable.
- Taste carefully before adding salt, as anchovies are already quite salty.
Some families add a few capers for extra flavor. - The breadcrumbs should remain crisp and never become soggy.