Anchovy and Walnut Pasta with Garlic Breadcrumbs Recipe
A flavorful and hearty pasta dish featuring spaghetti tossed with toasted walnuts, savory anchovies, and red pepper flakes, finished with aromatic garlic breadcrumbs and fresh Italian parsley for added texture and brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Pasta and Sauce
- 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
For the Garlic Breadcrumbs
- 2 tablespoons olive oil
- ¾ cup panko breadcrumbs
Instructions
- Toast the walnuts: In a dry nonstick pan over medium heat, toast the walnuts until fragrant, about 5 minutes. Remove to a cutting board and roughly chop them.
- Make the garlic breadcrumbs: Add 2 tablespoons of olive oil to the same pan along with one clove of minced garlic and the panko breadcrumbs. Toast over medium heat, stirring constantly, until the breadcrumbs turn golden brown. Season with a pinch of kosher salt, then remove to a bowl and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Prepare the sauce: Heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Add the remaining minced garlic, anchovies, and red pepper flakes. Cook, stirring constantly, until the garlic is fragrant and the anchovies have dissolved, about 2 minutes.
- Toss pasta and sauce: Stir in half of the toasted walnuts, then add ½ cup of the reserved pasta cooking water and the drained spaghetti. Add half of the chopped parsley and toss everything to combine well. Taste and adjust seasoning with kosher salt if needed.
- Serve: Plate the pasta and top with the remaining walnuts, parsley, and the crispy garlic breadcrumbs to your liking. Enjoy your rich and savory Anchovy and Walnut Pasta!
Notes
- Reserve pasta cooking water to help the sauce better coat the noodles and add moisture.
- Anchovies dissolve into the sauce, providing umami without a fishy taste.
- For a nuttier flavor, toast walnuts carefully, ensuring they don’t burn.
- Feel free to substitute flat leaf parsley with fresh basil or oregano for a different herbaceous note.
- Use kosher salt to taste, as anchovies already add salty flavor.
Keywords: anchovy pasta, walnut pasta, garlic breadcrumbs, Italian pasta, quick pasta recipe, savory pasta
