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Spaghetti with Anchovies and Breadcrumbs

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

Ingredients

  • Breadcrumbs:
  • 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
  • Pasta:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

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

  5. 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.