Italian Pasta Recipes


Spaghetti alla Gennaro, as well as many other dishes of our tradition present simple ingredients and a quick and undemanding procedure, but an inimitable and unmistakable taste.








  • extra virgin olive oil to taste
  • 4 fillets of anchovies in oil
  • oregano to taste
  • 2 cloves of garlic
  • 2 slices stale bread
  • red pepper (optional)
  • basil leaves to taste
  • salt to taste
  • 4 cups (400 grams) of spaghetti pasta




Rub the bread slices with garlic and crumble them coarsely with your hands.


Sauté the garlic, when it is golden brown remove it and throw in the bread.

Sauté well until golden brown, then set aside.

In the meantime, throw the pasta into salted boiling water and put a saucepan with the oil and chopped anchovies on the stove, add oregano and a pinch of chili pepper.

Drain the pasta well al dente, toss it in the sauce and finish the dish with chopped basil and crusty bread.

(Go ahead and lick your lips and make a scarpetta).







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