Garlic Breadcrumb Pasta for Two

Easy but delicious – Garlic, Breadcrumbs and Anchovy Pasta

This garlic breadcrumb pasta dish is a great weeknight meal. It is so delicious! There are a few key ingredients that make this meal so tasty. Do you have fresh parsley growing in your garden? Maybe you have homegrown garlic you harvested in May or June. Make your own breadcrumbs from day-old sourdough bread. Breadcrumbs from homemade sourdough will add a savory touch to the meal. Anchovies provide the punch with the fifth flavor, Umami. Now one more item: Crushed Calabrian Chili Peppers, the secret flavor ingredient. Now, please be careful using the Calabrian Chili spice. Just put 1/8 to 1/4 teaspoon to test. Add more if you like after testing.

You might also trying subbing Cilantro for the Parsley

Crushed Calabrian Chili Peppers - Be careful; delicious, but a little goes a long way - hot!
Crushed Calabrian Chili Peppers – Be careful; delicious, but a little goes a long way – hot!


  • 4 garlic cloves, divided. Mince two, thinly slice the other two
  • 1 cup breadcrumbs
  • 1/2 teaspoon finely-grated lemon zest
  • Kosher salt, freshly-ground pepper
  • Olive oil
  • 2 oil-packed anchovy fillets     
  • Crushed Calabrian Chili Peppers* – use sparingly
  • 1 tablespoon fresh lemon juice
  • 6 to 8 ounces linguine
  • ½ cup grated Pecorino cheese
  • ½ cup finely-chopped parsley
  • 1 tablespoon unsalted butter


  • Pour olive oil into pan, saute breadcrumbs with the minced garlic and the lemon zest, salt and pepper. Saute 5 – 7 minutes and transfer to a bowl.
  • Add olive oil to the pan, cook the sliced garlic in olive oil for one to two minutes, add the anchovies. Let the anchovies dissolve in the oil.
  • In the meantime, cook the pasta in a shallow pan (wide enough to fit the pasta length) with water, just covering the pasta by an inch or a little less. Put the pasta in cold water, then add salt and crank up the heat. 
  • When the anchovies are dissolved, you can add the Calabrian chilis; or you can add them directly to your pasta dish. Better to control the heat this way. You can sub red Chili pepper flakes for the Calabrian paste.
  • When the pasta is 3 minutes away, use tongs and transfer pasta to the anchovy and garlic pan. Add some of the pasta water, mix with tongs, and cook until pasta is al dente.  Add the butter and the cheese, let it melt.  Now add half the breadcrumbs and the parsley to serve in a hot bowl.  
  • Add a tad of olive oil to pasta dish if desired.
  • Add more breadcrumbs, parsley, and cheese to your serving as needed.
  • Serve with a bottle of your favorite light red wine. Maybe a Grenache? Or, a Riesling or Gewürztraminer will work in the white wine department.

* You can buy the Crushed Calabrian Chilis on Amazon for around $13. A little goes a looonng way.

Click here to see the original recipe for this Pasta dish – Original recipe is at Bon Appetit

Wines we like at Costco and Trader Joe’s