Sicilian Spaghetti Recipe - Allrecipes.com
Sicilian Spaghetti Recipe
  • READY IN 15 mins

Sicilian Spaghetti

Recipe by  

"If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
  3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
  4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2007

I've made this about a dozen times in the last few months, so it's about time I posted a review! Markypost was right: You won't be wiping up oodles of sauce with your garlic bread when you make this dish--it's just not THAT kind of pasta. I agree with other reviewers that you'll need to add some more olive oil than the recipe calls for, or else it will tend to be "dry." I throw in a few red chili pepper flakes with the anchovy and garlic saute, for a bit of zing. Not everyone will agree with me, but I prefer to use panko (Japanese) bread crumbs, because they're a bit coarser, and then I like to fry them in the hot oil for a minute before turning off the heat and adding the parsley. I enjoy the slight crunchy texture this adds to the final product. Parmesan might make this dish too salty for some folks, but I can't imagine pasta without it, and that's why a huge handful of fresh parsley is so important--it cuts right through the salt and sort of lightens up the overall flavour. This tastes strong, but not fishy, makes an excellent side dish, cheap and easy to prepare, be brave and give it a try!

 
Most Helpful Critical Review
Jul 26, 2005

We weren't crazy about this. I didn't end up with a sauce - even when I added more olive oil, it was just a sticky fishy blob that was hard to combine with the noodles.

 
Mar 25, 2008

Very nice, tastes just like home (I'm Italian) What alot people don't realize is that the pasta is SUPPOSED to be DRY! Italians don't always like thick soupy sauces all the timeThats the style of pasta it is. I usually add a squeeze of lemon for some zing and not so much parsely. Bellisimo!

 
May 26, 2005

I've made variations of this tasty dish before. The anchovies melt right into the garlic oil so there are no fish pieces left in the pasta. I suggest using WAY more garlic in the sauce and adding cilantro rather than parsley in the end. Also, I marinate and then saute some shrimp in lime, garlic, red pepper, and olive oil to add to the dish. Just a suggestion!

 
Aug 24, 2008

My mom is Italian and makes this same recipe every Christmas Eve. I agree totally with GuineaPigGirl: Italians do not use a tomato-based sauce with every pasta dish. This dish should be pleasantly oily with a light, anchovie flavor mixed with the buttery, garlicky breadcrumbs. The only difference in how my mom makes it and this recipe is that she uses linguine instead of spaghetti. Small point, I know, but the ingredients seem to cling better to the linguine.

 
Sep 03, 2008

This is just a tip: I've seen a version of this recipe in one of the River Cafe cookbooks, and they add the juice & zest of 2 small lemons (I use only 1), and also add crushed red chile peppers into the oil at first. This makes it more "saucy" and is a great counterbalance to the oil and anchovies.

 
Nov 10, 2009

I can't believe I never reviewed this--it's one of my go-to quick dinners. It's a delicious, savory, simple dish. I brown the breadcrumbs in olive oil and set them aside; then I warm the anchovies and garlic and some red pepper flakes in olive oil. I save about a half cup of the pasta-cooking water and add that to the anchovy mixture, toss that with the pasta, then mix in the breadcrumbs and top with cheese.

 
Jun 27, 2006

This was very good. If you are looking for pasta with a wet sauce, this isn't the recipe for you. With this recipe you get bread crumbs that absorb the anchovies and garlic flavors which in turn coat the spaghetti. Delicious.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 53.6 g
  • 17%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 516 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Spaghetti Carbonara II

Bacon, eggs and pasta--what's not to like?

How to Make Spaghetti alla Carbonara

See how to make simple spaghetti with bacon and egg sauce!

Spaghetti Sauce with Ground Beef

See how to make a rich and meaty pasta sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States