St. Joseph’s Spaghetti Recipe

Introduction

St. Joseph’s Spaghetti is a flavorful and hearty dish that combines simple ingredients to create a comforting meal. With toasted breadcrumbs, garlic, anchovies, and pine nuts, this recipe offers a unique twist on classic pasta that’s both satisfying and delicious.

Ingredients

• 1 pound spaghetti (I use De Cecco)
• 1 cup unseasoned breadcrumbs (can use homemade, fine, or panko)
• 3/4 cup extra virgin olive oil (divided)
• 8 garlic cloves (minced)
• 2 ounces anchovies (finely chopped)
• 3 tablespoons pine nuts (roughly chopped)
• 2 tablespoons fresh chopped parsley
• 1/2 teaspoon crushed red pepper (or to taste)
• Kosher salt
• Pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
2. Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet. Add the breadcrumbs, sprinkle with a little salt, and cook, stirring often, until golden brown. Remove from heat, transfer crumbs to a bowl, and wipe the skillet clean.
3. Step 3: Add the remaining 1/2 cup of olive oil to the skillet. Stir in the minced garlic and cook briefly until fragrant but not browned. Add the crushed red pepper.
4. Step 4: Stir in the chopped anchovies until they dissolve into the sauce.
5. Step 5: Add pine nuts and chopped parsley. Season with salt and pepper to taste.
6. Step 6: Drain the pasta, reserving about 1 cup of pasta water.
7. Step 7: Add the pasta to the skillet with the sauce and toss to coat. Pour in about 1/2 cup of the reserved pasta water to loosen the sauce, adding more if needed.
8. Step 8: Transfer the pasta to a large platter. Sprinkle the toasted breadcrumbs along the edge and drizzle with extra virgin olive oil. To keep the breadcrumbs crisp, avoid tossing them in with the pasta until serving.

Tips & Variations

• Use panko breadcrumbs for extra crunch or homemade breadcrumbs for a rustic touch.
• Adjust the crushed red pepper to your heat preference, adding more for a spicier dish.
• Try swapping pine nuts with toasted walnuts or almonds for a different nutty flavor.
• For a vegetarian option, omit anchovies and add a splash of umami-rich soy sauce or miso paste instead.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce. Add fresh toasted breadcrumbs just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, while spaghetti works best for this dish, you can substitute with linguine, bucatini, or even penne. Just be sure to adjust cooking times accordingly.

Why are anchovies used in this recipe?

Anchovies dissolve into the sauce, adding a rich, savory depth without a strong fishy taste. They enhance the overall flavor and umami of the dish.

St. Joseph’s Spaghetti Recipe

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4.7 from 133 reviews

This St. Joseph’s Spaghetti is a flavorful Italian pasta dish characterized by golden toasted breadcrumbs, aromatic garlic, anchovies, and pine nuts. Perfectly al dente spaghetti is tossed with a fragrant sauce made from olive oil, garlic, anchovies, crushed red pepper, and fresh parsley, then topped with crunchy breadcrumbs to add texture and depth. This simple yet vibrant recipe offers a delightful blend of flavors and can be served as a comforting main course.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound spaghetti (I use De Cecco)

Breadcrumbs and Toppings

• 1 cup unseasoned breadcrumbs (homemade, fine, or panko)
• 3 tablespoons pine nuts (roughly chopped)
• 2 tablespoons fresh chopped parsley

Sauce

• 3/4 cup extra virgin olive oil (divided: 2 tbsp + 1/2 cup per instructions)
• 8 garlic cloves (minced)
• 2 ounces anchovies (finely chopped)
• 1/2 teaspoon crushed red pepper (or to taste)
• Kosher salt (to taste)
• Pepper (to taste)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions, usually about 8-10 minutes.
2. Toast the breadcrumbs: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breadcrumbs and sprinkle with a pinch of kosher salt. Stir frequently and cook until the breadcrumbs turn golden brown and crisp. Remove from the skillet and transfer to a bowl. Wipe the skillet clean.
3. Prepare the sauce base: Add 1/2 cup olive oil to the same skillet and warm over medium-low heat. Add the minced garlic, stirring quickly to release its fragrance, cooking gently until just fragrant but not browned. Add the crushed red pepper and stir to combine.
4. Add anchovies: Stir in the finely chopped anchovies, allowing them to dissolve into the oil and garlic mixture, creating a savory depth of flavor.
5. Incorporate pine nuts and parsley: Add the roughly chopped pine nuts and continue stirring. Then add the fresh chopped parsley and season with salt and pepper to taste.
6. Drain pasta: Once the spaghetti is al dente, reserve about 1 cup of the pasta cooking water and drain the pasta.
7. Toss pasta in sauce: Add the drained spaghetti directly into the skillet with the sauce. Stir well to coat the pasta, adding about 1/2 cup of reserved pasta water to create a cohesive sauce. Adjust by adding more pasta water if desired.
8. Plate and garnish: Transfer the dressed pasta to a large serving platter. Sprinkle the toasted breadcrumbs around the edge of the platter for texture and crunch. Drizzle additional extra virgin olive oil over the top. Avoid mixing the breadcrumbs into the pasta beforehand to preserve their crispness; toss them together just before serving or serve the pasta with breadcrumbs on top.

Notes

• NOTE 1: Use unseasoned breadcrumbs to control the saltiness; homemade breadcrumbs or panko can be used depending on desired texture.
• NOTE 2: Mince garlic finely for even distribution and to avoid large pungent pieces.
• NOTE 3: Anchovies melt into the sauce, adding a robust umami flavor without a fishy taste.
• NOTE 4: Roughly chopped pine nuts add a subtle nutty crunch that complements the breadcrumbs.
• NOTE 5: Use kosher salt for seasoning; adjust to taste especially since anchovies add saltiness.

Keywords: St. Joseph’s Spaghetti, Italian pasta, anchovy pasta, garlic spaghetti, toasted breadcrumbs, pine nuts, easy pasta recipe