A rustic southern Italian pasta dish packed with umami-rich anchovies, garlic, cherry tomatoes, and fresh herbs, tossed with pasta and finished with golden, crispy herbed breadcrumbs. Every bite delivers a perfect balance of salty, savory, and crunch.

Why You’ll Love This Recipe

This dish is a shining example of Sicilian cucina povera—simple, inexpensive ingredients used to create extraordinary flavor. The anchovies melt into the garlicky oil, infusing the pasta with rich umami, while the fresh cherry tomatoes bring brightness and acidity. Topped with crispy lemon-parsley breadcrumbs, the result is deeply satisfying and elegantly textured. It’s quick, flavorful, and perfect for weeknight dinners or casual entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 oz gemelli or fusilli pasta
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 4 anchovy fillets, finely chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup cherry tomatoes, chopped
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

For the herbed breadcrumbs:

• 1/2 cup breadcrumbs (preferably panko)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• Zest of 1 lemon

Directions

1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. While the pasta cooks, prepare the breadcrumbs. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and breadcrumbs. Toast, stirring often, until golden and crisp, about 4 minutes.
3. Stir in chopped parsley and lemon zest. Remove from heat and set aside.
4. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add minced garlic and anchovies. Stir frequently until anchovies dissolve into the oil.
5. Add red pepper flakes and chopped cherry tomatoes. Cook for 5–6 minutes, or until the tomatoes soften and release their juices.
6. Add the drained pasta to the skillet with the anchovy-tomato mixture. Toss with chopped parsley and enough reserved pasta water to create a silky sauce. Season with salt and pepper to taste.
7. Serve the pasta hot, topped generously with the toasted breadcrumbs. Garnish with extra parsley or lemon zest if desired.

Servings and timing

This recipe serves 4 people as a main course.
Preparation time is approximately 10 minutes.
Cooking time is about 20 minutes.
Total time: 30 minutes.

Variations

• No Anchovies? Use capers or olives for a briny alternative.
• Add Greens: Stir in arugula or spinach during the last minute of cooking for a fresh touch.
• Protein Boost: Add grilled shrimp or canned tuna for added protein.
• Spicy Version: Increase red pepper flakes or stir in Calabrian chili paste.
• Gluten-Free: Use gluten-free pasta and breadcrumbs.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet over medium heat with a splash of water or olive oil.
Breadcrumbs should be stored separately and toasted again if they lose their crunch.

FAQs

Can I use a different type of pasta?

Yes, short pasta like rigatoni, orecchiette, or penne work well.

Are anchovies very fishy?

No, when cooked they melt into the oil and add savory depth without a strong fishy taste.

What kind of breadcrumbs should I use?

Panko breadcrumbs are preferred for their crispiness, but any dry breadcrumb will work.

Can I make this recipe vegetarian?

You can omit the anchovies and add capers or sun-dried tomatoes for umami.

What wine pairs well with this dish?

A crisp white like Vermentino or a light red such as Pinot Noir complements the flavors.

How do I keep the breadcrumbs crispy?

Store them separately and only add to the pasta just before serving.

Is this dish spicy?

Only mildly, and the red pepper flakes are optional. Adjust to taste.

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, use about 3/4 cup of drained canned diced tomatoes.

Does this dish need cheese?

Traditionally, it does not include cheese, but a light dusting of pecorino can be added if desired.

Can I make this ahead of time?

The sauce and breadcrumbs can be prepared ahead, but it’s best assembled fresh for texture.

Conclusion

Sicilian Pasta with Anchovy Breadcrumbs is a bold, flavorful dish that proves how powerful simple ingredients can be. With layers of umami, bright acidity, and crispy contrast, it’s a Mediterranean classic that belongs in every home cook’s rotation. Perfect for a quick dinner that doesn’t sacrifice elegance or taste.

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