This easy Jamie Oliver Anchovy Pasta is a quick, flavorful meal perfect for busy days. With tender spaghetti tossed in a tangy, garlicky anchovy sauce and topped with crispy pangrattato, it’s packed with bold flavors. You can easily make it with pantry staples like dried pasta, breadcrumbs, and lemons for a deliciously simple dinner.
Ingredients Needed
- 450g / 1 lb dried spaghetti
- 2 cloves garlic
- 4 tbsp olive oil
- 16 anchovy fillets in oil
- 2 lemons (zested and juiced)
- 2 small dried red chillies (crumbled)
For the Pangrattato:
- 6 tbsp olive oil
- 1 clove garlic (peeled and sliced)
- 15g / 1 handful fresh thyme leaves (stripped from stalks)
- 200g / 7 oz fresh breadcrumbs
- Sea salt and black pepper to taste
How To Make Anchovy Pasta
- Make the pangrattato: Heat 6 tablespoons of olive oil in a thick-bottomed pan over medium heat, then add garlic slices, thyme leaves, and breadcrumbs. Stir for a few minutes until golden and crisp, then season with sea salt and black pepper. Drain on kitchen paper.
- Cook the spaghetti: Boil the spaghetti in salted water until al dente according to package instructions.
- Prepare the garlic and anchovies: Peel and finely chop the garlic. Heat 4 tablespoons of olive oil in a pan over low heat and gently sauté the garlic until softened. Add the anchovy fillets and cook for 1 minute until they melt into the oil.
- Add flavor to the sauce: Stir in the lemon juice, lemon zest, and crumbled dried chillies.
- Combine spaghetti and sauce: Drain the spaghetti and toss it into the pan with the anchovy sauce. Taste and adjust seasoning with additional lemon juice, salt, or pepper if needed.
- Serve with pangrattato: Plate the pasta and generously sprinkle with crispy pangrattato on top before serving.
Recipe Tips
- Use fresh breadcrumbs for the best pangrattato: Fresh breadcrumbs toast evenly and give a perfect golden crunch. Avoid using store-bought dry breadcrumbs for this recipe.
- Don’t overcook the garlic: Cook the garlic gently on low heat to avoid bitterness and to bring out its sweetness.
- Melt the anchovies completely: Let the anchovies fully melt into the oil for a rich and savory base that blends perfectly with the pasta.
- Cook the pasta al dente: This ensures the spaghetti doesn’t become mushy when mixed with the sauce. Follow the package instructions and taste to check.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover anchovy pasta cool to room temperature. Transfer it to an airtight container and store it in the fridge for 3 days.
- Reheat: Heat a skillet with a little olive oil over medium heat, add the pasta, and toss gently for 3–5 minutes until hot.
Nutrition Facts
Serving Size: 1 serving (approximately 150g)
- Calories: 595
- Total Fat: 24.3g
- Saturated Fat: 3.5g
- Total Carbohydrate: 82.1g
- Dietary Fiber: 2g
- Sugars: 4.4g
- Protein: 14.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Arrabiata Recipe
- Jamie Oliver Pasta Al Forno
- Jamie Oliver Pasta Aubergine
- Jamie Oliver Pasta Al Limone
Jamie Oliver Anchovy Pasta
Description
This easy Jamie Oliver Anchovy Pasta is a quick, flavorful meal perfect for busy days. With tender spaghetti tossed in a tangy, garlicky anchovy sauce and topped with crispy pangrattato, it’s packed with bold flavors. You can easily make it with pantry staples like dried pasta, breadcrumbs, and lemons for a deliciously simple dinner.
Ingredients
For the Pangrattato:
Instructions
- Make the pangrattato: Heat 6 tablespoons of olive oil in a thick-bottomed pan over medium heat, then add garlic slices, thyme leaves, and breadcrumbs. Stir for a few minutes until golden and crisp, then season with sea salt and black pepper. Drain on kitchen paper.
- Cook the spaghetti: Boil the spaghetti in salted water until al dente according to package instructions.
- Prepare the garlic and anchovies: Peel and finely chop the garlic. Heat 4 tablespoons of olive oil in a pan over low heat and gently sauté the garlic until softened. Add the anchovy fillets and cook for 1 minute until they melt into the oil.
- Add flavor to the sauce: Stir in the lemon juice, lemon zest, and crumbled dried chillies.
- Combine spaghetti and sauce: Drain the spaghetti and toss it into the pan with the anchovy sauce. Taste and adjust seasoning with additional lemon juice, salt, or pepper if needed.
- Serve with pangrattato: Plate the pasta and generously sprinkle with crispy pangrattato on top before serving.
Notes
- Use fresh breadcrumbs for the best pangrattato: Fresh breadcrumbs toast evenly and give a perfect golden crunch. Avoid using store-bought dry breadcrumbs for this recipe.
- Don’t overcook the garlic: Cook the garlic gently on low heat to avoid bitterness and to bring out its sweetness.
- Melt the anchovies completely: Let the anchovies fully melt into the oil for a rich and savory base that blends perfectly with the pasta.
- Cook the pasta al dente: This ensures the spaghetti doesn’t become mushy when mixed with the sauce. Follow the package instructions and taste to check.
Jamie Oliver Anchovy Pasta