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Garlic Chili Anchovy Breadcrumb Pasta

Garlic Chili Anchovy Breadcrumb Pasta reads umami 6.7, salinity 6.0 and richness 5.3 on Palate's 0–10 flavor X-ray — a Italian main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.7 · Salinity 6.0 · Richness 5.3 · Funk & Ferment 5.0 · Citrus 4.6 · Marine & Briny 4.2 · Allium 4.1 · Sourness 2.8 · Fruity 2.8 · Herbaceous 2.3 · Floral 2.1 · Heat 2.1 · Warm Spice 1.5 · Sweetness 1.5 · Nutty 1.4 · Earthy 1.3 · Bitterness 1.2

What's in it (11)

Time & effort: about 22 min · effort: involved

Nutrition (per 100 g, engine-estimated): 150.4 kcal, 8.6 g protein, 4.1 g fat, 18.7 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

  1. Bring a large pot of water to a boil; salt it generously (about 1 teaspoon kosher salt per quart). Add the spaghetti and cook until just shy of al dente, about 1 minute less than the package suggests, roughly 8-9 minutes. Reserve 1 cup of the pasta water, then drain.
  2. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring often, until deep golden brown and crisp throughout, 4-5 minutes. Transfer to a small bowl and wipe out the skillet.
  3. Add the remaining 4 tablespoons olive oil, the garlic, anchovies, and red pepper flakes to the skillet over medium heat. Cook, stirring and mashing the anchovies with the back of a spoon, until they dissolve into the oil and the garlic turns pale gold, 3-4 minutes; watch closely so the garlic doesn't pass gold or it will taste bitter.
  4. Pour in the white wine and simmer, scraping up any browned bits, until reduced by about half, 2 minutes.
  5. Add the drained spaghetti and 1/2 cup of the reserved pasta water to the skillet. Toss constantly over medium heat until the sauce thickens slightly and clings to the noodles, 1-2 minutes, adding a splash more pasta water if it looks dry.
  6. Remove the skillet from the heat and stir in the parsley, lemon zest, and black pepper. Taste and season with additional salt if needed.
  7. Divide the pasta among warm bowls and top generously with the toasted breadcrumbs. Serve immediately, before the breadcrumbs soften.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.