Ingredients

How to make it

  • To start off, place a pot of water on to boil and add pasta to serve how many you require. Cook until al dente according to packets instructions and drain when ready.
  • In a pan, add a fairly generous amount of oil. This is a dry pasta, so keep in mind this is what will blend and merge the flavours. Add onion, (I find this is a preference thing, as with the garlic too) garlic and anchovy fillets (I use around three or four per person, but it would depend on personal taste and desired intensity. Less would be fine.)
  • Saute this until onion has softened and the anchovies have melted into the oil, stir it regularly, and this will help dissolve any fishy lumps.
  • Next, add bread crumbs and stir through. These absorb any excess oil and will cling to the pasta in a lovely crust-only a small amount is usually required, but it varies for me every time, you only need enough to absorb excess moisture.
  • Add parsley, and the drained pasta and toss everything together really well. The breadcrumb mixture coats the pasta and carries the flavour well, you really won't miss having a 'sauce', as it makes it so much lighter to enjoy. Serve, a sprinkle of parmesan or parsley on top if you care to.

Reviews & Comments 2

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  • Kingswood 3 years ago
    Will try this one, might add some olives mmmmmm

    thx
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  • elgourmand 3 years ago
    Nice. I like it. Yea, a few more herbs would be good. You will drive some of the more conservative GR folks nuts with your lack of quantities in your recipes. Most of us won't mind cause we don't pay much attention anyway. Thanks for the idea. RJ
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