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A delicious plate of spaghetti with anchovy sauce with breadcrumbs and raisins.

Pasta con Alici (Anchovy Pasta)

Allie Hagerty
You'll love this pasta con alici! Long pasta tossed in a silky anchovy-garlic sauce with lemony bread crumbs, golden raisins, and toasted pine nuts—balanced, briny, and ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Pasta
Servings 2 servings

Equipment

  • Large pot
  • large skillet
  • Small skillet
  • Heatproof bowl
  • Fine-mesh strainer
  • tongs
  • wooden spoon
  • Microplane zester
  • Measuring cups & spoons
  • Chef’s knife + cutting board

Ingredients
  

  • 8 ounces spaghetti or bucatini
  • 1/3 cup extra-virgin olive oil divided
  • 3 large garlic cloves thinly sliced
  • 8 –10 high-quality anchovy fillets preferably packed in oil
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 1/2 cup coarse fresh breadcrumbs
  • Zest of 1 lemon
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons golden raisins
  • 2 tablespoons toasted pine nuts
  • Flaky sea salt to finish

Instructions
 

Plump the golden raisins

  • Place the raisins in a small heatproof bowl. Cover with hot water (or use hot dry Marsala for extra flavor) and let sit for 10 minutes until they’re soft, juicy, and slightly swollen. Drain well and set aside.

Toast the breadcrumbs

  • In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and toast, stirring often, until golden and crisp, 3–4 minutes. Season lightly with salt, transfer to a bowl, and stir in the lemon zest. Set aside.

Make the pasta

  • In a large skillet, heat the remaining olive oil over medium-low heat. Add the garlic and cook just until golden at the edges, about 1 minute. Add the anchovies and red pepper flakes. Use the back of a spoon to mash the anchovies into the oil until they dissolve into a silky sauce.
  • Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, reserving 1 cup of pasta water before draining.
  • Transfer the pasta directly to the anchovy skillet. Add about 1/4 cup pasta water and toss to coat. Add the plumped raisins and toasted pine nuts. Toss again, adding more pasta water as needed to create a glossy, clinging sauce.
  • Divide the pasta between warm bowls. Top generously with the lemony breadcrumbs, scatter parsley over the top, and finish with a pinch of flaky sea salt. Serve immediately.

Notes

Expert tips from my kitchen

  • Heat control is everything – Keep the oil at gentle heat so the garlic turns light golden, never brown; bitterness ruins the base.
  • Salt smart – The sauce is naturally salty, so season pasta water like the sea but taste before adding any extra at the end.
  • Water = sauce – Use pasta water in small additions; emulsification is the difference between oily and glossy.
  • Finish off-heat – Toss in crumbs and parsley at the end so they stay crisp and fresh.
  • Flavor bomb option – A few drops of colatura di alici (or fish sauces, used lightly) right before serving deepens savor without shouting.
  • Pan matters – A wide large skillet gives room to toss so strands coat evenly; crowding breaks the emulsion.

Serving suggestions

  • Wine pairing – Pour a crisp Sicilian Grillo or a lean Vermentino; both slice through the richness and love lemon zest and oily fish.
  • Add a green – Serve with shaved fennel and orange salad or simple bitter greens with lemon juice and extra-virgin olive oil.
  • Make it a menu – Start with marinated olives, follow with this pasta dish, and finish with a citrusy granita.
  • Texture play – Keep extra bread crumbs at the table for a final sprinkle; the contrast makes each bite pop.

Storage instructions

  • Cool, then store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently in a large skillet over low heat with a splash of pasta water or little water and a thread of olive oil until loosened and glossy.
  • Keep bread crumbs separate at room temp; re-crisp in a dry pan for a minute before serving.
  • This pasta isn’t ideal for freezing; the sauce and crumbs lose their texture.

Nutrition Facts

Calories: 668kcalCarbohydrates: 119gProtein: 24gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 228mgPotassium: 562mgFiber: 6gSugar: 14gVitamin A: 85IUVitamin C: 2mgCalcium: 115mgIron: 4mg
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