Name: Pasta With 15-Minute Garlic, Oil, and Anchovy Sauce
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4–6 servings
Ingredients: 1 pound spaghettini or spaghetti; Kosher salt; 4 oil-packed flat anchovy fillets; 6 large garlic cloves, thinly sliced; ½ teaspoon crushed red pepper flakes; 1 cup plus 3 tablespoons olive oil, divided; ½ cup finely chopped fresh flat-leaf parsley; 1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs; Freshly ground black pepper; Freshly grated Parmesan (for serving)

Easy pasta recipes like this garlic and anchovy spaghetti shown on a black plate are the secret to dinner without stress.

Photo by Chelsea Kyle, Food Styling by Mindy Fox

This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.

Recipe information

Total Time
20 minutes
Yield
4–6 servings

Ingredients

1 pound spaghettini or spaghetti

Kosher salt

4 oil-packed flat anchovy fillets

6 large garlic cloves, thinly sliced

½ teaspoon crushed red pepper flakes

1 cup plus 3 tablespoons olive oil, divided

½ cup finely chopped fresh flat-leaf parsley

1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs

Freshly ground black pepper

Freshly grated Parmesan (for serving)

Preparation

Step 1
Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
Step 2
Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6–7 minutes (do not brown). Stir in parsley, then remove from heat.
Step 3
While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
Step 4
Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1–2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.