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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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/st-josephs-spaghetti-recipe/