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Spaghetti Aglio e Olio with Anchovies & Breadcrumbs

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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.

Spaghetti Aglio e Olio with Anchovies & Breadcrumbs

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
Make the Toasted Breadcrumbs
1

  1. In a small skillet, heat 1 tbsp olive oil over medium heat.

  2. Add breadcrumbs and a pinch of salt.

  3. Toast, stirring often, until golden and crisp (3–5 minutes).

  4. Optional: add garlic for the last 30 seconds.

  5. Transfer to a bowl and set aside to keep crisp.

Cook the Pasta
2

  1. Bring a large pot of well-salted water to a boil.

  2. Cook spaghetti until just al dente (usually 1 minute less than package instructions).

  3. Reserve 1 cup pasta water, then drain pasta.

Make the Anchovy-Garlic Oil
3

  1. While pasta cooks, heat ⅓ cup olive oil in a large skillet over medium-low heat.

  2. Add garlic slices and cook gently until just golden (do not burn!).

  3. Add anchovies and mash them into the oil with a spatula—they will dissolve.

  4. Stir in red pepper flakes and optional lemon zest. Cook 1 more minute.

Combine & Finish
4

  1. Add drained spaghetti to the skillet with the garlic-anchovy oil.

  2. Toss well, adding splashes of reserved pasta water until the oil forms a silky emulsion that coats the noodles.

  3. Stir in chopped parsley and toss again to combine.

Serve
5

  1. Divide pasta between warm plates or bowls.

  2. Sprinkle generously with toasted breadcrumbs on top.

  3. 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

Nutrition Facts

2 servings

Serving size