Spaghetti alla Pizzaiola

Spaghetti alla Pizzaiola.


For 4 Person(s)

For the Fried breadcrumbs:

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup plain breadcrumbs

For the Sauce:

  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, sliced
  • 3 anchovy fillets packed in oil, drained
  • 3 tablespoons capers, drained
  • 2 14oz cans Cherry Tomatoes OR 1- 28oz can crushed tomatoes
  • 1 1/2 teaspoons salt
  • 1 dried oregano


  1. Get your Authentic Italian Ingredients: Anchovies from Italy  ---  Canned Pomodorini from Italy
  2. To make the fried Breadcrumbs:
    1. Put a small sauté pan over a medium flame and heat the oil.
    2. Add the breadcrumbs and cook until they just begin to brown. Remove from heat and transfer to a bowl.
    3. PS: Do not leave the breadcrumbs in the pan or they will burn.
  3. To make the Sauce:
    1. Put a large sauté pan over a medium flame and heat the oil. Add the garlic and cook until golden and fragrant, about 30 seconds. Add the anchovies and sauté until dissolved, about another 30 seconds.
    2. Add in the tomatoes, salt, capers and oregano and bring the sauce to a boil. Lower the flame to a simmer and cook for 15 minutes.
    3. Drop the pasta into generously salted boiling water. Cook for 2 minutes less than the package instructions and drain.
    4. Add the pasta to the sauce and toss over high heat for 1-2 minutes.
    5. Serve in warm bowls with a generous sprinkle of fried breadcrumbs.



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