Lemon Pasta with Anchovies and Breadcrumbs

Lemon Pasta with Anchovies and Breadcrumbs, talk about flavor and texture. A perfect plate of pasta that is ready in no time and all, and delivers in more way than one. If you love pasta as much as we do, this is a must try!

Song of the day: I migliori anni della nostra vita - Renato Zero

Lemon Pasta with Anchovies and Breadcrumbs

I am always so grateful that we get to travel around Italy when we are there. It is so easy and we know that we will be inspired for sure. We found this recipe in a magazine we bought while vacationing on the Tuscan coast line. I am still filled with the memory of Nicoletta and I relaxing on the beach and getting so hungry looking at all those delicious recipes. Today we are sharing one of those recipes, Lemon Pasta with Anchovies and Breadcrumbs!

Simplicity is the Italian way

We have said this before, however we are going to say it again and again. Italian cooking is all about simple good quality ingredients and how to prepare them best to maximize the flavor. This is why this recipe is so enticing, it is so flavorful, the aroma will have you so hungry and it takes very few ingredients to achieve a win win pasta dish!

Ingredients for Lemon Pasta with Anchovies and Breadcrumbs

We can count all the ingredients for this recipe almost on one hand. Let us take a look at what we need:

• Pasta (fettuccine, spaghetti, linguine, or any long pasta that you may have). We used our homemade fettuccine that we froze in bundles.
• Extra virgin olive oil. The quality of the olive oil makes a big difference.
• Garlic. We only use whole cloves that we press and then discard when they have infused their flavor to the oil. If you prefer, mince your garlic, however be careful not to burn it.
• Anchovy fillets packed in oil.
• Lemon, both juice and zest.
• Red chilis, fresh or dried.
• Day-old bread, toasted and processed to crumbs (we used two slices of baguette).
• Fresh parsley.

Let's make Lemon Pasta with Anchovies and Breadcrumbs

To make it super easy, prep work is key. This is what you need to do.

• Peel and slightly press the garlic.
• Slice up some red chilis into thin rounds.
• Toast the slices of baguette and blitz in a food processor, not too fine.
• Grate some lemon zest, or, if you have a lemon peeler, make fine ribbons with it.
• Take anchovy fillets out of jar and drain.
• Chop up some fresh parsley.
• Bring a pot of salted water to boil.

Now that the prep is out of the way we can get cooking. These are the next steps in making this Lemon Pasta with Anchovies and Breadcrumbs.

• Place pasta into the pot with boiling water, stir, and cook until very al dente, 1-2 minutes less than the recomended time.
• While the pasta is cooking, drizzle the olive oil into a saute pan. Add the garlic and chili rounds. Turn on heat and when garlic starts to sizzle add in some lemon zest and anchovies. Turn heat down, break up the anchovies with a wooden spoon creating a paste with the oil, and squeeze in a few drops of lemon juice.

• Once the pasta is cooked to very al dente, scoop it out and toss it in the pan with the oil. Add ½ ladle of the pasta water and toss on high heat for 2-3 minutes.
• At this point, check for doneness and add more pasta water if pasta needs more cooking time.

Finishing with breadcrumbs

We are almost done, just need a few finishing touches. Many pasta dishes, especially in Southern Italy, are finished with toasted breadcrumbs. It was the poor man's way of adding flavor and texture to pasta, when Parmigiano was not affordable or available. Now back to the recipe.

• Turn off heat, and top the pasta with most of the toasted breadcrumbs, some chopped parsley, and the rest of the lemon zest. Toss to get all the flavors mingling.

• Plate pasta, and garnish with more breadcrumbs and chopped parsley. You could also drizzle some olive oil over top.
• Our Lemon Pasta with Anchovies and Breadcrumbs is ready to taste!

Let's have a taste

There is one thing for sure and it is the aroma of this pasta. That lemon comes through so nicley and along with the backdrop of the anchovies makes this a mouthwatering affair. Time to twirl and sample. Wow, the pasta is perfect, nice and al dente, the anchovies shine through with that saltiness, and the lemon and garlic tone it to a beautifully balanced level.

What I love the most is the breadcrumbs, they add such a lovely texture and also a soulful warmth to this plate of pasta.

All in all, this Lemon Pasta with Anchovies and Breadcrumbs is a wonderful dish that I have enjoyed sharing with you today!

Happy cooking everyone, and Buon appetito!

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