Anchovy and Walnut Pasta with Garlic Breadcrumbs

This Walnut and Anchovy pasta is an quick recipe that arrives alongside one another in less than 30 minutes. The pasta depends on pantry staples to carry the taste and it does not disappoint! This dish is normally served on Xmas Eve as aspect of The Feast of the 7 Fishes, but it also tends to make a fantastic weeknight supper!

Anchovy and Walnut Pasta ingredients.


Spaghetti: Very long pasta is finest for this recipe. You could use linguine or bucatini as very well.

Walnuts: Walnuts carry the texture and a delicious buttery flavor to the dish.

Anchovies: So important! This dish has only a couple of elements so the anchovies do a good position of amping up the taste. They melt into the sauce and provide a salty umami taste.

Garlic: Of training course!

Crimson Pepper Flakes: For a tiny kick! Experience no cost to adjust the volume to your spice amount preference.

Refreshing Parsley: Fresh new parsley brings a a pop of brightness to this dish. Be absolutely sure to use Italian flat leaf parsley, not curly.

Breadcrumbs: The garlic breadcrumbs (recipe under) increase a good crispy, salty texture. I like ending pasta dishes with breadcrumbs-you gotta test it!

Recipe FAQ

Walnuts and anchovies?!

Indeed! I know the combination seems peculiar, but the flavors perform with each other so perfectly.

What type of pasta should really I use?

Prolonged pasta styles like spaghetti, linguine, or bucatini are regular for this recipe.

Can I skip the breadcrumbs?

No! Okay, technically you can, but I sincerely hope you you should not. They include terrific texture and taste and they’re super effortless to make!

Anchovy and Walnut Pasta on a plate.

You may possibly also like

Anchovy and Walnut Pasta with Garlic Breadcrumbs.

Anchovy and Walnut Pasta with Garlic Breadcrumbs

This Walnut and Anchovy pasta is an effortless recipe that arrives collectively in under 30 minutes earning it the great weeknight meal!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Study course Main Class

Delicacies Italian



  • Pound spaghetti
  • 5 Tablespoons olive oil divided
  • 1 Cup walnut halves
  • 1 Cup new Italian flat leaf parsley roughy chopped
  • Cup panko breadcrumbs
  • 3 Cloves of garlic minced, divided
  • 6-8 Anchovies
  • Teaspoon red pepper flakes
  • Kosher salt to style


  • Toast the walnuts. In a dry nonstick pan around medium warmth, toast the walnuts until fragrant. About 5 minutes. Remove to a slicing board and about chop.

  • Make the breadcrumbs. Increase 2 tablespoons of the olive oil to the similar pan alongside with 1 clove of minced garlic and the panko breadcrumbs. Toast over medium warmth, stirring consistently, until eventually the breadcrumbs are golden brown. Time with a pinch of kosher salt. Get rid of to a bowl and set aside.

  • Incorporate your pasta to a significant pot of salted boiling water.

  • Warmth the remaining olive oil in a significant pan around medium warmth. Incorporate the rest of the garlic, the anchovies and crimson pepper and cook, stirring, right up until the garlic is aromatic and the anchovies have damaged down. About 2 minutes. Stir in 50 % of the walnuts. Insert cup pasta cooking drinking water and the pasta. Insert fifty percent the parsley. Toss. Taste and adjust seasoning as necessary.

  • Plate and prime with relaxation of walnuts, parsley and breadcrumbs to style. Appreciate!

Keyword anchovies, simple pasta recipe, under 30 minutes, walnuts

Your custom text © Copyright 2024. All rights reserved.