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Sicilian Spaghetti


"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."
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15 m servings 355 cals
Original recipe yields 8 servings


  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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.

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Read all reviews 86
  1. 118 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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Most positive
Least positive

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 ...

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 o...

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 add...

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 pleas...

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 ...

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 anchovi...

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 tu...

Made this recipe last night. The flavors were fantastic - but it was EXTREMELY dry. Once you add the bread crumbs there is no sauce left. It is basically flavored bread crumbs that you add to ...

I thought this was very tasty and made for a quick and easy side dish! I used my mini-processor to chop the garlic and anchovies (in oil with capers). I only did a 1/2 cup seasoned Italian bread...