Jamie Oliver Anchovy Pasta

This pasta reminds me of my dad, actually. He wasn’t a chef or even a good cook — but he could make this one dish that tasted like something out of a coastal trattoria, even if it came from tins and toast crumbs. Anchovy pasta. Always on a Tuesday. Always with way too much garlic. I didn’t appreciate it at the time — turned my nose up, called it “fishy noodles.” But years later, here I am, making it for myself on nights when I miss home and want something bold and briny and warm.

Jamie’s version has that same old-soul flavour. It’s gutsy and simple — the anchovies melt down into the oil, the lemon lifts it, and then there’s the pangrattato — those crunchy golden breadcrumbs that land like a mic drop on top.

It tastes like something that’s been around forever. And it should stay that way.

Why You’ll Love It

• Anchovies melt into the sauce — no actual “fishy bits”
• The lemon keeps it bright, not heavy
• Pangrattato = crispy, garlicky breadcrumbs = better than parmesan
• Quick and pantry-friendly — most of it’s shelf-stable
• Big flavour, very little effort
• Feels fancy but takes 15–20 minutes, max

Ingredients

• 450g dried spaghetti
• 2 cloves of garlic
• Olive oil (you’ll need a good glug for both the sauce and crumbs)
• 16 anchovy fillets (in oil, from sustainable sources)
• 2 lemons
• 2 small dried red chillies
• Sea salt and black pepper

For the Pangrattato:

• Olive oil
• 1 clove of garlic
• 1 handful fresh thyme (leaves only)
• 200g fresh breadcrumbs

How to Make It

Toast those breadcrumbs till golden:

Add 6 tablespoons of olive oil to a large pan on medium heat. Toss in the sliced garlic, thyme leaves, and breadcrumbs. Stir and toast for a couple of minutes until they go deep golden and crispy. Season with a bit of salt and pepper, then scoop them out onto kitchen paper to drain.

Boil your spaghetti like you mean it:

Cook the spaghetti in salted boiling water until al dente. You know the drill. Give it a stir once or twice so nothing clumps.

Build that anchovy base:

While the pasta cooks, finely chop the other garlic clove and add it to a clean pan with about 4 tablespoons of olive oil. Let it soften gently, then lay in the anchovies. Don’t stir too much — they’ll start melting into the oil after about a minute.

Bring the heat and acid:

Squeeze in the juice from both lemons and crumble in the dried chillies. Give it a stir — the smell right now is divine. Don’t let the garlic brown — just soft and fragrant.

Bring it all together:

Drain the spaghetti and toss it straight into the pan with the anchovy sauce. Use tongs to swirl it around until it’s glossy and coated. Taste a strand — maybe it wants a bit more lemon or salt. Up to you.

Finish with crunch:

Pile it into bowls (or eat out of the pan, no judgment), and top very generously with the pangrattato. Like… don’t skimp. That texture makes the dish.

Common Mistakes and How to Dodge Them

“It tastes too fishy!”
Anchovies are punchy — but they mellow once cooked. Let them melt fully into the oil. Don’t just dump them in and serve.

Why are my breadcrumbs soggy?
Too little oil, or not hot enough. You want the oil shimmering before adding the crumbs. And don’t overcrowd the pan.

My garlic burnt and now everything tastes bitter!
Classic one. Keep the heat gentle and never walk away during garlic duty. Stir it lovingly.

It’s too dry — where’s the sauce?
Add a splash of pasta water if it looks tight. Anchovy pasta’s not saucy like cream-based ones, but it should coat every strand.

Storage and Reheating

This pasta is at its best immediately — when the breadcrumbs are still crunchy and the anchovy flavour is warm, not overpowering.

Fridge: Store leftovers for up to 2 days in a sealed container.
Reheat: Do it gently in a pan with a splash of water or lemon juice. Add fresh breadcrumbs if you want to bring back that texture.
Freezer: Honestly? Wouldn’t. It’s too simple a dish and doesn’t come back quite right.

Frequently Asked Questions

Do I have to use anchovies?
I mean… it’s anchovy pasta. But okay, if you must skip them, try capers and olives for a similar salty bite. Won’t be the same, though.

Can I use dried breadcrumbs?
Fresh really is better — but if you only have dried, mix them with a tiny splash of water and a bit more oil to give them life.

Can I make this gluten-free?
Yep! Use gluten-free pasta and either GF bread for the pangrattato or crushed GF crackers.

What wine goes with it?
Something crisp. A cold glass of dry white — like Pinot Grigio — works beautifully.

Nutrition Facts (Per Serving):

• Calories: ~550 kcal
• Fat: 24g
• Carbs: 65g
• Protein: 17g
• Sodium: 890mg
• Sugar: 3g