spaghetti with anchovies

This anchovy pasta recipe from Naples (spaghetti alla Gennaro) is easy and simple to make. All you need is spaghetti, anchovies, garlic, stale bread, oregano,and basil to make this version of midnight pasta, also known as Totò’s pasta.

Anchovy pasta recipe from Naples (spaghetti alla Gennaro)

12.5 oz spaghetti (360 grams)

anchovy (those

bread

garlic

oregano

tbsp extra virgin olive oil.

basil leaves

Peel the garlic cloves and cut 1 in half. Cut the anchovy fillets into small pieces. wash and pat dry the basil leaves.

Put a pot of water onto boil for the spaghetti. Add salt once it starts to boil and bring to the boil again.

Rub the bread slices with the cut garlic and cut them into small cubes for croutons.

Prepare ingredients

Saute 1-2 garlic cloves in olive oil in a skillet. Then add the croutons and fry on each side until golden and crispy. You can use breadcrumbs instead. These brown very quickly and need less olive oil. Remove croutons from the pan and set aside.

Make the croutons

Add more olive oil to the skillet and sauté the rest of the garlic and the anchovy pieces. Keep stirring the anchovy until it starts to melt and then add the dried oregano. Remove from the heat so the oregano doesn&#39;t burn.

Make the anchovy sauce.

Cook the spaghetti al dente according to the instructions on the packet. Save a little pasta cooking water, drain the pasta and add it to the hot anchovy sauce with a little pasta cooking water (2-3 tbsps). The sauce may need to be reheated before adding the pasta.

Mix the spaghetti with the sauce and then add some of the croutons. Mix again and then add the rest of the croutons and the fresh basil torn or cut into pieces. Serve immediately.

Finish and serve.

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