This Roman-inspired pasta dish brings the minimalist magic of garlic and olive oil to life with a boost of anchovy depth and a golden topping of toasted breadcrumbs in place of cheese. It’s fast, frugal, and bursting with flavor—perfect for weeknights when you want comfort and character.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Pasta
8 spaghetti
Salt, for pasta water
⅓ cup extra virgin olive oil
4 cloves garlic, thinly sliced
4 anchovy fillets, packed in oil
½ tsp red pepper flakes (adjust to taste)
Zest of 1 lemon (optional)
2 tbsp fresh parsley, chopped
For the Breadcrumbs
½ cup panko or fresh breadcrumbs
1 tbsp olive oil
Pinch of salt
Optional: 1 small clove garlic, finely grated
Make the Toasted Breadcrumbs
1
In a small skillet, heat 1 tbsp olive oil over medium heat.
Add breadcrumbs and a pinch of salt .
Toast, stirring often, until golden and crisp (3–5 minutes).
Optional: add garlic for the last 30 seconds.
Transfer to a bowl and set aside to keep crisp.
Cook the Pasta
2
Bring a large pot of well-salted water to a boil.
Cook spaghetti until just al dente (usually 1 minute less than package instructions).
Reserve 1 cup pasta water , then drain pasta.
Make the Anchovy-Garlic Oil
3
While pasta cooks, heat ⅓ cup olive oil in a large skillet over medium-low heat.
Add garlic slices and cook gently until just golden (do not burn!).
Add anchovies and mash them into the oil with a spatula—they will dissolve.
Stir in red pepper flakes and optional lemon zest . Cook 1 more minute.
Combine & Finish
4
Add drained spaghetti to the skillet with the garlic-anchovy oil.
Toss well, adding splashes of reserved pasta water until the oil forms a silky emulsion that coats the noodles.
Stir in chopped parsley and toss again to combine.
Serve
5
Divide pasta between warm plates or bowls.
Sprinkle generously with toasted breadcrumbs on top.
Finish with a drizzle of olive oil , a grind of black pepper , or extra chili flakes if desired.
Tips for Success
6
Use good quality anchovies —they melt into the oil for deep flavor, not fishiness.
Don’t overcook the garlic—it should be golden, not brown or bitter.
Add pasta water gradually to achieve a glossy, saucy coating.
Variations
7
Add sautéed rapini , zucchini , or capers for variety.
Want more crunch? Mix finely chopped toasted nuts into the breadcrumbs.
Swap linguine or bucatini for spaghetti depending on what’s in the pantry.
Suggested Pairings
8
Drink with: Vermentino, dry rosé, or a cold Italian lager
Serve with: Bitter greens salad (like arugula + lemon) or roasted broccolini
Perfect for: Quick dinners, pescatarian meals, or Italian-themed menus
Ingredients For the Pasta
8 spaghetti
Salt, for pasta water
⅓ cup extra virgin olive oil
4 cloves garlic, thinly sliced
4 anchovy fillets, packed in oil
½ tsp red pepper flakes (adjust to taste)
Zest of 1 lemon (optional)
2 tbsp fresh parsley, chopped
For the Breadcrumbs
½ cup panko or fresh breadcrumbs
1 tbsp olive oil
Pinch of salt
Optional: 1 small clove garlic, finely grated
Directions Make the Toasted Breadcrumbs
1
In a small skillet, heat 1 tbsp olive oil over medium heat.
Add breadcrumbs and a pinch of salt .
Toast, stirring often, until golden and crisp (3–5 minutes).
Optional: add garlic for the last 30 seconds.
Transfer to a bowl and set aside to keep crisp.
Cook the Pasta
2
Bring a large pot of well-salted water to a boil.
Cook spaghetti until just al dente (usually 1 minute less than package instructions).
Reserve 1 cup pasta water , then drain pasta.
Make the Anchovy-Garlic Oil
3
While pasta cooks, heat ⅓ cup olive oil in a large skillet over medium-low heat.
Add garlic slices and cook gently until just golden (do not burn!).
Add anchovies and mash them into the oil with a spatula—they will dissolve.
Stir in red pepper flakes and optional lemon zest . Cook 1 more minute.
Combine & Finish
4
Add drained spaghetti to the skillet with the garlic-anchovy oil.
Toss well, adding splashes of reserved pasta water until the oil forms a silky emulsion that coats the noodles.
Stir in chopped parsley and toss again to combine.
Serve
5
Divide pasta between warm plates or bowls.
Sprinkle generously with toasted breadcrumbs on top.
Finish with a drizzle of olive oil , a grind of black pepper , or extra chili flakes if desired.
Tips for Success
6
Use good quality anchovies —they melt into the oil for deep flavor, not fishiness.
Don’t overcook the garlic—it should be golden, not brown or bitter.
Add pasta water gradually to achieve a glossy, saucy coating.
Variations
7
Add sautéed rapini , zucchini , or capers for variety.
Want more crunch? Mix finely chopped toasted nuts into the breadcrumbs.
Swap linguine or bucatini for spaghetti depending on what’s in the pantry.
Suggested Pairings
8
Drink with: Vermentino, dry rosé, or a cold Italian lager
Serve with: Bitter greens salad (like arugula + lemon) or roasted broccolini
Perfect for: Quick dinners, pescatarian meals, or Italian-themed menus
Spaghetti Aglio e Olio with Anchovies & Breadcrumbs
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