Spaghetti with Anchovies and Breadcrumbs

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Spaghetti with Anchovies and BreadcrumbsRecipe
Becky Luigart-Stayner
The breadcrumbs can be made ahead and stored in the refrigerator for up to two days.
6 servings (serving size: 1 1/3 cups)


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1 ounce day-old Italian or French bread, torn into large pieces
1 tablespoon extravirgin olive oil
1 1/2 teaspoons minced garlic
1 tablespoon minced fresh parsley
1/4 teaspoon freshly ground black pepper
1 pound uncooked spaghetti
1 tablespoon extravirgin olive oil
1 1/2 teaspoons minced garlic
1/2 teaspoon salt
1/2 to 3/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
3 canned anchovy fillets, minced
1/2 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese


Preheat oven to 450°.

To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 teaspoons garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 teaspoon black pepper.

To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain.

Heat 1 tablespoon oil in pan over medium heat. Combine 1 1/2 teaspoons garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.

Created date

December 2004

Nutritional Information

Calories 385
Caloriesfromfat 21 %
Fat 8.8 g
Satfat 2.5 g
Monofat 4.4 g
Polyfat 1.2 g
Protein 14.8 g
Carbohydrate 60.4 g
Fiber 2.1 g
Cholesterol 10 mg
Iron 3.4 mg
Sodium 501 mg
Calcium 138 mg