Pasta alla Gennaro (Naples Anchovies and Croûtons)

Of all the super simple traditional Southern Italian pasta recipes I know, this anchovy pasta recipe from Naples is one of the best. Known locally as spaghetti alla Gennaro, this recipe holds a special place in the hearts of the Neapolitans because it’s named after the city’s patron saint. Easy and simple to do, all you need is spaghetti, anchovies, garlic, stale bread, oregano and basil to make this version of midnight pasta, also known as Totò’s pasta.

12.5 oz spaghetti (360 g)
6-8 fillets anchovies, preserved in oil
4 slices semi-stale bread Country or farmhouse bread
2-5 cloves garlic, peeled
2 tsp. dried oregano
5 Tbsp. extra-virgin olive oil
fresh basil leaves, washed and dried

Peel the garlic cloves and cut 1 in half. Cut the anchovy fillets into small pieces. wash and pat dry the basil leaves.

Put a pot of water onto boil for the spaghetti. Add salt once it starts to boil and bring to the boil again.

Rub the bread slices with the cut garlic and cut them into small cubes for croûtons.

Make the Croûtons:
Saute 1-2 garlic cloves in olive oil in a skillet. Then add the croutons and fry on each side until golden and crispy. You can use breadcrumbs instead. These brown very quickly and need less olive oil. Remove croutons from the pan and set aside.

Make the Anchovy Sauce:
Add more olive oil to the skillet and sauté the rest of the garlic and the anchovy pieces. Keep stirring the anchovy until it starts to melt and then add the dried oregano. Remove from the heat so the oregano doesn't burn.

Finish and Serve:
Cook the spaghetti al dente according to the instructions on the pkg. Save a little pasta cooking water, drain the pasta and add it to the hot anchovy sauce with a little pasta cooking water (2-3 Tbsp.). The sauce may need to be reheated before adding the pasta.

Mix the spaghetti with the sauce and then add some of the croûtons. Mix again and then add the rest of the croûtons and the fresh basil torn or cut into pieces. Serve immediately.

Cook's Notes:

• Spaghetti is the traditional pasta for this recipe but linguine or vermicelli could be used too.
• Some Italians add peperoncino flakes to this recipe. If you'd like to do the same add them with the oregano.
  
  You can use breadcrumbs (homemade or store bought) instead of the croûtons or ready-made croûtons.