Spicy Lemon Pasta with Anchovy Breadcrumbs
Spicy Lemon Pasta with Anchovy Breadcrumbs
Ingredients
For the Pasta
- 12 ounces spaghetti or linguine
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, thinly sliced
- 1 teaspoon red pepper flakes
- 1 lemon, large, zested and juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, for pasta water, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1 1/2 cups pasta cooking water, reserved
For the Anchovy Breadcrumbs
- 2 tablespoons extra virgin olive oil
- 6 anchovy fillets, oil-packed, drained and finely minced
- 1 garlic, clove, minced
- 1 cup panko breadcrumbs
- 1 tablespoon fresh parsley, chopped
For Garnish (Optional)
- 1/4 cup fresh basil, torn
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti or linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the anchovy breadcrumbs. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced anchovy fillets and cook, stirring frequently, until they dissolve into the oil, about 1 to 2 minutes. Add the 1 minced garlic clove and cook for 30 seconds until fragrant. Stir in the panko breadcrumbs and continue to cook, stirring constantly, until they are golden brown and crispy, about 5 to 7 minutes. Remove from heat, stir in 1 tablespoon of chopped fresh parsley. Transfer the breadcrumbs to a small bowl and set aside.
⏱️ 8 min
- 3
In the same skillet (no need to clean), add 1/4 cup of extra virgin olive oil over medium-low heat. Add the 4 thinly sliced garlic cloves and the red pepper flakes. Cook gently until the garlic is fragrant and lightly golden, about 2 to 3 minutes. Be careful not to brown or burn the garlic.
⏱️ 3 min
- 4
Remove the skillet from the heat. Add the lemon zest and lemon juice to the skillet, stirring well to combine. Carefully add 1 cup of the reserved pasta cooking water to the skillet, stirring to create a light sauce.
⏱️ 2 min
- 5
Add the drained pasta to the skillet with the sauce. Add 1/2 cup of grated Parmesan cheese and 1/4 cup of chopped fresh parsley. Toss vigorously to coat the pasta, adding more reserved pasta water 1/4 cup at a time if needed to create a glossy sauce that clings beautifully to the pasta. Season with additional salt and freshly ground black pepper to taste.
⏱️ 5 min
- 6
Divide the pasta among 4 serving bowls. Generously spoon the crispy anchovy breadcrumbs over each serving. Garnish with torn fresh basil, if desired. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Lemon Pasta with Anchovy Breadcrumbs
Ingredients
For the Pasta
- 12 ounces spaghetti or linguine
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, thinly sliced
- 1 teaspoon red pepper flakes
- 1 lemon, large, zested and juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, for pasta water, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1 1/2 cups pasta cooking water, reserved
For the Anchovy Breadcrumbs
- 2 tablespoons extra virgin olive oil
- 6 anchovy fillets, oil-packed, drained and finely minced
- 1 garlic, clove, minced
- 1 cup panko breadcrumbs
- 1 tablespoon fresh parsley, chopped
For Garnish (Optional)
- 1/4 cup fresh basil, torn
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti or linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the anchovy breadcrumbs. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced anchovy fillets and cook, stirring frequently, until they dissolve into the oil, about 1 to 2 minutes. Add the 1 minced garlic clove and cook for 30 seconds until fragrant. Stir in the panko breadcrumbs and continue to cook, stirring constantly, until they are golden brown and crispy, about 5 to 7 minutes. Remove from heat, stir in 1 tablespoon of chopped fresh parsley. Transfer the breadcrumbs to a small bowl and set aside.
⏱️ 8 min - 3
In the same skillet (no need to clean), add 1/4 cup of extra virgin olive oil over medium-low heat. Add the 4 thinly sliced garlic cloves and the red pepper flakes. Cook gently until the garlic is fragrant and lightly golden, about 2 to 3 minutes. Be careful not to brown or burn the garlic.
⏱️ 3 min - 4
Remove the skillet from the heat. Add the lemon zest and lemon juice to the skillet, stirring well to combine. Carefully add 1 cup of the reserved pasta cooking water to the skillet, stirring to create a light sauce.
⏱️ 2 min - 5
Add the drained pasta to the skillet with the sauce. Add 1/2 cup of grated Parmesan cheese and 1/4 cup of chopped fresh parsley. Toss vigorously to coat the pasta, adding more reserved pasta water 1/4 cup at a time if needed to create a glossy sauce that clings beautifully to the pasta. Season with additional salt and freshly ground black pepper to taste.
⏱️ 5 min - 6
Divide the pasta among 4 serving bowls. Generously spoon the crispy anchovy breadcrumbs over each serving. Garnish with torn fresh basil, if desired. Serve immediately and enjoy!
⏱️ 2 min