Spaghetti with anchovies and breadcrumbs

Jill Dupleix
Spaghetti with anchovies and breadcrumbs.
Spaghetti with anchovies and breadcrumbs. Photo: Jennifer Soo

To make the breadcrumbs, tear stale sourdough or baguette into pieces and whiz in a food processor.


400g spaghetti

50g sultanas

4 tbsp extra virgin

olive oil

2 garlic cloves, smashed

30g (1/2 cup) breadcrumbs

6 anchovy fillets, chopped

Good pinch dried chilli flakes

Freshly ground black pepper

2 tbsp chopped parsley

1/2 tsp dried oregano

2 tbsp pine nuts, toasted


Cook the pasta and the sultanas in plenty of boiling, salted water until the pasta is tender but still firm to the bite. Gently heat half the olive oil and the garlic in a frypan to infuse the oil. Discard the garlic and scatter breadcrumbs into pan. Fry until golden and dry, stirring, taking care not to burn. Drain the crumbs on paper towel.

Gently heat remaining olive oil and soften the anchovy fillets until just melted. Add the chilli flakes, pepper, parsley, oregano, pine nuts and half the breadcrumbs and heat briefly.

Drain the pasta and sultanas (reserving half a cup of the cooking water) and add to the pan, tossing well. Add a spoonful or two of the pasta water to help the sauce coat the pasta, tossing well. Scatter with remaining crumbs and serve hot.