Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro)

Method8 steps · about 25 min

1. 1

   Step 1: Cut one of the peeled garlic cloves in half. Cut the 6–8 oil-preserved anchovy fillets into small pieces. Rub all four semi-stale bread slices with the cut garlic, then cut the bread into crouton-size cubes.

   Uses One peeled clove, halved for rubbing on the bread · 6–8 oil-preserved anchovy fillets, chopped · 4 slices semi-stale bread, rubbed with garlic then cubed

2. 2

   Step 2: Bring a large pot of water to a boil, season generously with the separate pasta-water salt, and return to a boil. Cook the 12.5 oz spaghetti until al dente according to its package. Reserve 2–3 tablespoons of the actual pasta cooking water, then drain the spaghetti.

   Spaghetti cooking time · 10 minUses 12.5 oz spaghetti · Large potful for boiling spaghetti · Generous unmeasured pasta-water salt

3. 3

   Step 3: Warm the remaining peeled garlic cloves in part of the measured olive oil, over gentle-to-medium-low heat. Add the bread cubes and sauté, turning, until golden on each side. Remove the finished croutons, leaving the garlic and infused oil in the skillet for the sauce.

   Uses Remaining 1–4 cloves from the 2–5-clove total, warmed in oil and left in the pan · Part of the 5 tbsp olive oil for frying the croutons · Prepared garlic-rubbed bread cubes from step 1

4. 4

   Step 4: Add the remaining olive oil as needed from the 5-tablespoon total. Add the chopped anchovies to the garlic and oil left in the skillet and sauté gently, stirring, until the anchovies begin to dissolve.

   Uses Remaining portion of the same 5 tbsp oil supply for sauce; actual split with crouton frying is unstated · All 6–8 anchovy fillets chopped in step 1 · Garlic-infused oil and garlic left in skillet after removing croutons

5. 5

   Step 5: Stir in the 2 teaspoons dried oregano and, if using, crushed red chili flakes to taste. Promptly remove the skillet from the heat so the garlic and oregano do not burn.

   Uses 2 teaspoons dried oregano · Garlic and anchovy oil after the anchovies are cooked · Crushed red chili flakes to taste, optional

6. 6

   Step 6: Add the drained spaghetti and the reserved 2–3 tablespoons pasta water to the anchovy-garlic-oregano oil. Mix well to coat the pasta.

   Uses Cooked and drained 12.5 oz spaghetti · Finished oil sauce with oregano · Reserved 2–3 tbsp pasta cooking water

7. 7

   Step 7: Fold some of the prepared croutons through the pasta. Garnish with the remaining croutons and washed, dried fresh basil, torn or cut into pieces.

   Uses Spaghetti coated with anchovy sauce and reserved cooking water · All golden croutons from step 3, some folded through and the rest used as garnish · Fresh basil for garnish, amount not stated

8. 8

   Step 8: Serve the spaghetti alla Gennaro immediately.

   Uses Finished spaghetti with croutons and basil