Name: Anchovy and Walnut Pasta with Garlic Breadcrumbs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: ¾ pound spaghetti; 3 tablespoons olive oil, divided; 1 cup walnut halves; 6-8 anchovies; ¼ teaspoon red pepper flakes; 3 cloves garlic, minced, divided; Kosher salt to taste; 1 cup fresh Italian flat leaf parsley, roughly chopped; 2 tablespoons olive oil; ¾ cup panko breadcrumbs

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Introduction

This Anchovy and Walnut Pasta with Garlic Breadcrumbs is a flavorful twist on a classic Italian dish. Combining salty anchovies, crunchy walnuts, and fragrant garlic breadcrumbs, it’s simple yet impressively delicious. Perfect for a quick weeknight dinner that feels special.

A large pile of cooked spaghetti rests on a white plate with small decorative holes near the edge, sitting on a white marbled surface. The spaghetti is a light golden-yellow color and is evenly mixed with small pieces of brown toasted breadcrumbs and chopped nuts. Bright green chopped parsley is scattered generously on top and throughout the pasta, adding freshness and color contrast. The texture looks slightly oily but well-tossed, with the noodles softly twisted and piled high in the center of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ pound spaghetti
5 tablespoons olive oil, divided
1 cup walnut halves
1 cup fresh Italian flat leaf parsley, roughly chopped
¾ cup panko breadcrumbs
3 cloves garlic, minced, divided
6-8 anchovies
¼ teaspoon red pepper flakes
Kosher salt to taste

Instructions

Step 1: Toast the walnuts in a dry nonstick pan over medium heat until fragrant, about 5 minutes. Remove and roughly chop on a cutting board.
Step 2: In the same pan, add 2 tablespoons of olive oil, 1 clove of minced garlic, and the panko breadcrumbs. Toast over medium heat, stirring constantly, until golden brown. Season with a pinch of kosher salt, then remove to a bowl and set aside.
Step 3: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
Step 4: While pasta cooks, heat the remaining olive oil in a large pan over medium heat. Add the remaining garlic, anchovies, and red pepper flakes. Cook, stirring, until the garlic is fragrant and anchovies have broken down, about 2 minutes.
Step 5: Stir in half of the toasted walnuts. Add ½ cup of the pasta cooking water and the cooked pasta to the pan, along with half the parsley. Toss everything together and season with salt if needed.
Step 6: Plate the pasta and top with the remaining walnuts, parsley, and toasted garlic breadcrumbs. Serve immediately and enjoy!

Tips & Variations

For a milder anchovy flavor, reduce the number of anchovies or rinse them briefly before cooking.
Try adding lemon zest to brighten the dish and complement the walnuts.
If panko breadcrumbs aren’t available, regular breadcrumbs can be used but may be less crunchy.
Swap flat leaf parsley with basil or arugula for a different herbaceous note.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or olive oil to keep it moist. The garlic breadcrumbs are best served fresh but can be stored separately in an airtight container for a day.

How to Serve

A mound of spaghetti sits on a white plate with small decorative holes around the edge, placed on a white marbled surface. The spaghetti is golden yellow with a slight shine from olive oil, evenly mixed with small, light brown toasted nut pieces and a sprinkling of finely chopped fresh green parsley. A light dusting of golden breadcrumb crumbs covers the top, adding texture and contrast. The pasta strands are twisted loosely, creating soft curves and loops throughout the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this dish works well with various pasta shapes like linguine, fettuccine, or even short pasta such as penne. Choose what you have on hand or prefer.

What if I don’t like anchovies?

You can omit anchovies, but keep in mind they add a savory umami depth. Consider using a splash of soy sauce or miso paste as an alternative to retain some of that savory flavor.