Simple Italian Pastas

Ingredients

• 1 pound Spaghetti (dry, broken in half if needed for pot)
• 2 cups Stale Bread (torn into small pieces; preferably a day‑old crusty loaf)
• 1/2 cup Walnuts (halves; toasted lightly in skillet)
• 4 pieces Anchovy Fillets (packed in oil, drained)
• 2 cloves Garlic (minced)
• 1/4 teaspoon Mild Chili Flakes (Fresno or mild Calabrian chili flakes; adjust to taste)
• 3 tablespoons Extra Virgin Olive Oil (divided: 2 Tbsp for sauté, 1 Tbsp for finishing drizzle)
• 2 tablespoons Fresh Parsley (chopped)
• 1/4 teaspoon Salt (plus 1 tablespoon for pasta water)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/4 cup Pecorino Romano (freshly grated, optional for serving)

Instructions

1. Make Breadcrumbs

   Tear the stale bread into small pieces, place in the food processor and pulse until coarse crumbs form. Pulse only a few times; you want texture, not a dough.

   Time: PT2M

2. Toast Walnuts

   Heat the skillet over medium heat, add walnuts and toast, stirring frequently, until lightly browned and fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Combine Breadcrumbs & Walnuts

   Add the toasted walnuts to the food processor with the breadcrumbs and pulse a couple more times to mix. Slightly larger pieces are fine.

   Time: PT1M

4. Season the Breadcrumb Mixture

   Transfer the breadcrumb‑walnut mix to a bowl and stir in 1/4 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped parsley, and the chili flakes.

   Time: PT2M

5. Prepare Anchovy‑Garlic Oil

   Return the skillet to medium‑low heat, add 2 Tbsp olive oil, then add the anchovy fillets. Stir until they melt into the oil, about 1 minute. Add minced garlic and sauté briefly, 30 seconds, being careful not to brown.

   Time: PT2M

   Temperature: medium‑low heat

6. Cook Pasta

   Bring 2 quarts of water to a rolling boil, add 1 tbsp salt, then add the spaghetti. Cook for 8‑10 minutes, stopping 2 minutes before al dente so the pasta is slightly undercooked.

   Time: PT10M

   Temperature: boiling

7. Reserve Pasta Water

   Before draining, scoop out 3/4 cup of the starchy cooking water and set aside.

   Time: PT1M

8. Finish Pasta in Skillet

   Drain the pasta and add it to the skillet with the anchovy‑garlic oil. Toss to coat, then add about 1 cup of the reserved pasta water. Cook, stirring, for 2 minutes until the liquid is absorbed and the pasta is fully cooked.

   Time: PT2M

   Temperature: medium heat

9. Add Breadcrumbs

   Stir the seasoned breadcrumb‑walnut mixture into the pasta, allowing the crumbs to toast slightly and absorb flavor, about 1 minute.

   Time: PT1M

   Temperature: medium heat

10. Finish & Serve

    Remove skillet from heat, drizzle the remaining 1 Tbsp olive oil over the pasta, sprinkle with extra grated Pecorino Romano and a pinch of coarse salt if desired. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

15g

Carbohydrates

70g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine, Bucatini
• Instead of Stale Bread: Day‑old baguette pieces, Italian ciabatta cubes
• Instead of Walnuts: Pine nuts, Almonds (toasted)
• Instead of Anchovy Fillets: Anchovy paste (1 tsp), Olive tapenade (for umami)
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Mild Chili Flakes: Crushed red pepper, Paprika (for color)
• Instead of Extra Virgin Olive Oil: High‑quality grapeseed oil
• Instead of Fresh Parsley: Fresh basil, Italian seasoning
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Pecorino Romano: Parmesan, Grana Padano

Equipment Needed

• Large Pot
• Skillet
• Food Processor
• Colander
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Wooden Spoon or Tongs

Critical Steps — Do Not Skip

• Use truly stale bread; fresh bread will become soggy when processed.
• Do not over‑process breadcrumbs – keep a coarse texture.
• Allow toasted breadcrumbs and walnuts to cool before mixing with oil.
• Dissolve anchovies fully in oil before adding garlic to avoid fishy pockets.
• Reserve starchy pasta water to bind the sauce.
• Finish pasta in the skillet, not just toss, to let the crumbs coat evenly.

Chef Tips from the Video

• Use a high‑quality, fruity extra‑virgin olive oil for the best flavor.
• Toast walnuts until they are just golden; this adds a subtle nutty aroma.
• Finish the dish with a pinch of flaky sea salt for a pleasant crunch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently and add a splash of water if needed.

Freezer: Not recommended; texture of breadcrumbs will become soggy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Toast walnuts and make breadcrumbs up to 2 days ahead; store in a sealed jar.
• Prepare the seasoned breadcrumb mixture and keep refrigerated.
• Cook pasta al dente, rinse briefly with cold water, and refrigerate; reheat in skillet with a splash of water.

Frequently Asked Questions