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Pasta with Anchovies and Breadcrumbs

(Pasta Ammuddicata)

Serves 4


  • 1 2 oz. can flat anchovies packed in oil, drain and chopped
  • 6 T. extra virgin olive oil (Rienzi Extra Virgin Olive Oil)
  • 2 cups breadcrumbs, toasted (Rienzi Italian Breadcrumbs)
  • 1/2 peperoncino or 1/4 t. chili pepper flakes, more or less to taste
  • 1 lb thick spaghetti (spaghettoni)
  • Bucatini or perciatelli (Rienzi pasta)
  • Salt to taste (sparingly, depending on the anchovies)


1. Heat 3 T. olive oil in a small pan and lightly toast breadcrumbs, stirring to prevent burning.
2. Remove breadcrumbs, place in bowl, keep warm and set aside.
3. In a large skillet or pan, heat the rest of the olive oil.
4. Add the peperoncrino or flakes, saute for 1 minute. Add the anchovy, crushing with a fork into paste.
5. Meanwhile cook the pasta.
6. When the pasta is done, drain, reserving some of the pasta water and transfer it to a warm bowl.
6. Pour sauce over pasta and toss well.
7. If too dry for your taste, add a tablespoon or two of the pasta cooking water to further moisten.
8. Sprinkle breadcrumbs onto individual servings at the table.