Anchovy, Olive and Toasted Bread Spaghetti (Pangrattato)

Anchovy, Olive and Toasted Bread Spaghetti (Pangrattato)

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4



    • 3/4 lb (375 g) spaghetti
    • 8 cloves garlic, chopped
    • 6 anchovy fillets
    • 1/4 teaspoon (1 ml) crushed red pepper flakes
    • 1/4 teaspoon (1 ml) cracked black pepper
    • 1/2 cup (125 ml) olive oil
    • 1/2 cup (125 ml) black and green olives, pitted and coarsely chopped
    • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
    • 1/2 cup (125 ml) coarsely chopped dry toasted bread
    • Salt


Note from Ricardo

If desired, you can desalinate the anchovies under cold water.

Pasta topped with toasted bread (pangrattato, in Italian), a nice tip from the Puglia region along the Adriatic Sea, where less fortunate farmers replace cheese with breadcrumbs. To enhance the flavour, sauté the peppercorns and garlic in oil, but not for too long, because overheated garlic gets bitter.

Personal Note