Fusilli Lunghi Bucati with Breadcrumbs, Anchovies and Capers

Lately I’ve been really inspired by the food blog  The Italian Dish. The blog has a plethora of simple and unique Italian dishes – I could basically try every recipe in on her list. I thought that a pasta dish would be a great accompaniment to my Italian Market feast on Saturday and loved the look of The Italian Dish’s Spaghetti with Anchovies, Capers and Bread Crumbs. It is very similar to the stuffed tomatoes that I made a couple of weeks back (minus the pancetta) that I absolutely adored. I also love the idea of a mystery ingredient (never tell your guests about the anchovies until they try them).

I used Fusilli Lunghi Bucati just because I thought it would be more playful and increased a couple of quantities.

Fusilli Lunghi Bucati with Breadcrumbs, Anchovies and Capers based on The Italian Dish’s Spaghetti with Anchovies, Capers and Bread Crumbs


bread (can be stale), pulsed into crumbs in food processor
2 Tablespoons olive oil
2 large pinches of kosher salt

Take about a cup of the bread crumbs and saute in the olive oil until crispy. Add salt. Set aside.

1/3 cup olive oil
6 or 8 anchovy fillets
2 garlic cloves, minced
3 heaping Tablespoon capers
1/4 cup chopped parsley
lemon zest
1 pound Fusilli Lunghi Bucati

In the same dish, push the breascrumbs  to the side (I moved a portion of the pan off the heat) and add olive oil and anchovy fillets. Smash the anchovies with the back of a wooden spoon.  Add garlic and saute until fragrent. Stir together with the breascrumbs. Add the parsley, the capers and lemon zest and cook for one minute. I made this mixture in advance and boiled the pasta when the guests arrived. Boil the pasta and add the al dente pasta to the bread crumb mixture and enjoy!

One comment

  1. Again, one of my favorite dishes—we need to cook something together! The anchovies just melt into the olive oil & garlic giving a sublime nutty flavor

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