Spaghetti with Anchovies, Capers, Olives and Breadcrumbs

Spaghetti with breadcrumbLearn how to cook spaghetti with anchovies, capers, olives and breadcrumbs. It is traditionally eaten on Christmas Eve in Calabria.

Linguine or Spaghetti with Anchovies, Capers, Olives and Breadcrumbs
 
Prep time
Cook time
Total time
 
The Italian composer, Ruggero Leoncavallo, who wrote I Pagliacci among other operas, was very partial to this dish. It is traditionally eaten on Christmas Eve in Calabria.
Author:
Recipe type: Entree
Cuisine: Regional
Serves: 4
Ingredients
  • Serves 4
  • 400g linguine (also called lingue di passero) or Spaghetti
  • Salt and pepper
  • 12 tbsp olive oil
  • 60g pitted black olives, chopped
  • 2 small red chillies, finely chopped
  • 1 tbsp salted capers, rinsed
  • 6 anchovy fillets
  • 60g fresh breadcrumbs
Instructions
  1. Add the linguine to a large pan of boiling salted water and boil until al dente.
  2. Meanwhile, heat half of the olive oil in a pan, add the olives, chillies, capers and anchovies, and heat, stirring to dissolve the anchovies.
  3. Drain the pasta as soon as it is ready and toss this into the sauce.
  4. At the same time, heat the rest of the olive oil in a large non-stick pan and fry the breadcrumbs until slightly brown.
  5. Now mix the dressed pasta into the breadcrumbs.
  6. Fry for a few minutes, until a crust forms underneath. Invert on to a warm plate, so the crushed side is on top.
  7. Cut into portions with a knife and serve.

 

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