My Favorite Pasta, With Anchovies, Garlic, And Chilies
10m prep 15m cook 25m ready
A quick and flavorful pasta dish featuring anchovies, garlic, and chilies, finished with lemon, panko, and Parmesan. Inspired by a classic Italian combination, it comes together in about 15 minutes.
Ingredients
- 12 oz bucatini pasta or spaghetti
- 1/2 cup olive oil
- 14 oil-packed anchovy fillets
- 1 tbsp anchovy oil
- 6 clove garlic coarsely chopped
- 1/3 cup parsley finely chopped
- 1/2 tsp crushed red pepper flakes
- 1/2 cup panko
- 0.5 lemon juiced
- 1/2 cup grated Parmesan (preferably Parmigiano-Reggiano)
- kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 791 mg
- Iron: 9.52 mg
- Magnesium: 125 mg
- Phosphorus: 729 mg
- Potassium: 1724 mg
- Zinc: 5.21 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 12 oz bucatini pasta or spaghetti
- 1/2 cup olive oil
- 14 oil-packed anchovy fillets
- 1 tbsp anchovy oil
- 1/2 tsp crushed red pepper flakes
- 1/2 cup panko
- 1/2 cup grated Parmesan (preferably Parmigiano-Reggiano)
- kosher salt
- freshly ground black pepper
Prepare
- 6 clove garlic, coarsely chopped
- 1/3 cup parsley, finely chopped
- Juice 0.5 lemon
Let's Cook
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Step 1.
Bring a large pot of salted water to a boil. Add the bucatini or spaghetti and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water if needed for loosening the sauce later.
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Step 2.
While the pasta cooks, in a wok or large skillet over medium-low heat, combine the olive oil, anchovy oil, and anchovy fillets. Stir constantly until the anchovies dissolve into the oil, about 2 to 3 minutes.
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Step 3.
Add the coarsely chopped garlic, finely chopped parsley, and crushed red pepper flakes to the wok. Continue stirring until the oil is fragrant and the garlic is softened but not browned, about 4 to 5 minutes.
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Step 4.
Add the drained pasta directly to the wok with the anchovy-garlic oil. Toss well to coat the pasta evenly with the sauce. If the pasta seems dry, add a splash of the reserved pasta water to loosen it.
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Step 5.
Sprinkle the panko over the pasta and toss briefly to distribute. Remove the wok from heat.
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Step 6.
To serve, squeeze the juice of half a lemon over the pasta and top with grated Parmesan. Season with kosher salt and freshly ground black pepper to taste. Serve immediately.
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