Spaghetti with Sun-Dried Tomatoes, Anchovies and Breadcrumbs

In this special first course, the spicy flavor of sun-dried tomatoes is met with the saltiness of anchovies and the crunchiness of bread crumbs.





  • 11 oz of spaghetti or bucatini pasta
  • 1 cup of sun-dried tomatoes
  • 1 can (2 oz) of anchovies in oil
  • 1 fresh chilli pepper
  • 1 clove of garlic
  • 6 tbsp of extra virgin olive oil
  • salt to taste
  • stale bread crumbs to taste
  • parsley to taste (optional)





Place the sun-dried tomatoes in a bowl of hot water until they become juicy again, usually taking 10-15 minutes for this process.


At the same time from the stale bread produce some crumbs into small crumbs.

Take the anchovies, drain them and then chop them finely, also chop the garlic clove and chili pepper.


Pour three tablespoons of oil into the frying pan by sautéing the anchovies over a gentle heat, add the garlic and chili, then drain the sun-dried tomatoes by patting them dry with kitchen paper and cut them into strips.


Combine all the ingredients and pour them into the pan, sautéing them for a few seconds; in another pan with three tablespoons of oil, brown the breadcrumbs until crispy.


Boil the pasta in lightly salted water.

Once drained, they should be poured into the pan with the sun-dried tomatoes, sautéing them; once the heat is off, add the crispy breadcrumbs.


Serve while still hot.

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