Spaghetti with anchovy sauce
Craving a taste of the Mediterranean? This **spaghetti with anchovy sauce** is a flavor explosion in every bite! Ready in just 45 minutes, this **easy spaghetti recipe** transforms simple ingredients into a stunning dish, perfect as a **simple first course** or a quick weeknight meal. Savor the intense flavors and crunchy breadcrumbs – a pescatarian delight that's dairy-free, egg-free, and nut-free!
Dietary Information
Servings:
- 1
To prepare the spaghetti with anchovy sauce, start with the sauce: remove the core from the garlic cloves 1 and let them cook over very low heat in the oil for 15 minutes 2; let cool completely 3.
- 2
Pour the garlic cloves with the cooking oil into a jug 4, then add the anchovy sauce 5. Blend with an immersion blender 6.
- 3
You have to get a smooth sauce 7. Meanwhile, cook the whole wheat spaghetti al dente in unsalted boiling water 8. Take care of the breadcrumbs: pour a drizzle of oil into a pan and add the breadcrumbs 9.
- 4
Pepper 10 and toast the breadcrumbs, stirring often so as not to burn them, once golden, turn off the heat and set aside 11. Now cut the chili peppers in half, remove the stem and seeds 12.
- 5
Then chop them finely 13. Pour a little oil into a pan, the chopped chili peppers, the wild fennel 14 and the zest of half a lemon 15.
- 6
Let it flavor for 1-2 minutes, then remove the fennel and lemon zest 17. Drain the spaghetti al dente 17 and transfer them to the pan with the sauce 18.
- 7
Lengthen with a ladle of hot water and complete cooking 20. Turn off the heat and add the garlic and anchovy cream 20, then perfume with a few sprigs of wild fennel 21.
- 8
Serve by garnishing the dish with more sauce 22 and with the toasted breadcrumbs 23. Spaghetti with anchovy sauce are ready to be served 24!
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