Sicilian Anchovy Pasta
Immerse your taste buds in the bold, sun-soaked flavors of Sicily with this irresistible Sicilian Anchovy Pasta recipe! This quick and easy dish marries the deep umami of anchovy fillets with the sweetness of golden raisins, the crunch of toasted pine nuts, and a kick of red chili flakes, creating a perfect balance of savory, sweet, and spicy. Each strand of al dente spaghetti is tossed in a luscious garlic-infused olive oil sauce, then elevated with a bright pop of fresh parsley, zesty lemon, and crispy toasted breadcrumbs for a satisfying crunch. Ready in just 30 minutes, this Mediterranean-inspired pasta is perfect for weeknight dinners or an elegant meal to impress your guests. Packed with vibrant, authentic flavors, Sicilian Anchovy Pasta is sure to transport you to the Italian coast with every bite!
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Recipe Information
Ingredients
- 400 g spaghetti
- 6 fillets anchovy fillets (in oil)
- 4 tbsp extra virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1 tsp red chili flakes
- 50 g golden raisins
- 30 g pine nuts, toasted
- 1 cup breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1 lemon lemon zest
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the breadcrumbs to the skillet and toast, stirring frequently, until golden brown and crunchy, about 4-5 minutes. Remove the breadcrumbs from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic slices and cook for 1-2 minutes until fragrant and lightly golden, being careful not to burn them.
Add the anchovy fillets to the skillet and break them up with a wooden spoon until they melt into the oil. Stir in the red chili flakes.
Add the golden raisins to the skillet and cook for 1 minute. Then, stir in the toasted pine nuts.
Toss the drained spaghetti into the skillet, adding a splash of the reserved pasta water to loosen the sauce as needed. Stir to combine and coat the pasta evenly in the sauce.
Season the pasta with salt and black pepper to taste. Remove from heat and add the fresh parsley and lemon zest, tossing to mix.
Serve the pasta in bowls, topped with the toasted breadcrumbs for added crunch. Enjoy!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.1 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
