Spaghetti with Sun-Dried Tomatoes, Anchovies and Breadcrumbs

Making spaghetti with sun-dried tomatoes, anchovies, and breadcrumbs can result in a dish that is flavorful, savory, and texturally interesting.

This dish is relatively quick and easy to prepare, making it a great option for a weeknight meal.

Sun-dried tomatoes add a rich, sweet-tart flavor that complements the savory umami taste of anchovies. The combination of these two ingredients creates a complex and robust flavor profile.

Anchovies are a classic umami-rich ingredient that can add depth and complexity to dishes. They dissolve into the sauce, enhancing its overall flavor. The addition of breadcrumbs provides a crunchy texture that contrasts nicely with the tender pasta and creamy sauce, adding a layer of interest to the dish.

Pair this with a green salad, garlic bread, antipasto platter, roasted vegetables and/or a caprese salad for an amazing meal!


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.
Course Pasta
Cuisine Italian
Servings 4


  • 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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