Anchovy, Olive and Toasted Bread Spaghetti (Pangrattato)
Anchovy, Olive and Toasted Bread Spaghetti (Pangrattato)
Open in full-screen mode

Anchovy, Olive and Toasted Bread Spaghetti (Pangrattato)

15 MIN
15 MIN



  1. In a large pot of lightly salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
  2. Meanwhile, in a large skillet with high edges or in the same pot, soften the garlic with the anchovies, pepper flakes and black pepper in half the oil. Crumble the anchovies by crushing them with the back of a spoon.
  3. Add the remaining oil, olives, and pasta and toss to coat the pasta. Adjust the seasoning and divide the pasta among four bowls. Sprinkle with the Parmesan cheese and toasted bread. 


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.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.