Skip to content



  • 1 lb. Delallo spaghetti
  • 4 to 5 anchovy filets, in oil
  • 5 to 6 TBLS olive oil, divided
  • 4 cloves garlic, minced
  • kosher salt
  • black pepper
  • pinch crushed pepper flakes
  • 1 C pasta water
  • 2 TBLS fresh parsley, chopped
  • 1/2 C panko bread crumbs, plain
  • 1/3 C walnuts
  • 1/2 C Parmesan cheese, freshly grated
  • zest of 1/2 lemon
  • olive oil, for drizzling
Share on facebook
Share on twitter
Share on linkedin

*This post may contain affiliate links. See my privacy statement for details.

I was on the phone with my Momma a few weeks ago, and I was telling her about my Feast of the Seven Fishes blog. She mentioned that she would like to see a recipe for Pasta with Anchovies and Walnut Breadcrumbs. How could I say no? Honestly, this recipe is so super simple. It can be prepared in the time it takes to boil the pasta.

Per usual, when I was back in Pennsylvania a few weeks ago, I visited my favorite Italian store, Delallo. I gathered up a bunch of goodies in anticipation of making this. If you are near Jeanette, Pennsylvania, be sure to stop by and pay them a visit. You can also check their website for product availability in your area. Love that I was able to get everything there from the pasta, to the anchovies, and even the walnuts! You have to check out their nut section! Oh, and their olive bar, cheese shop and bakery. Pick up a few lobster tails (the pastry) while you are there.

Delallo products and ingredients for Pasta with Anchovies

Some of you might be thinking about how much you loathe anchovies. There would be no way you would be making this. However, the best part about this recipe, is that it does NOT taste like anchovies. I PROMISE! The anchovies just give the pasta an amazing level of flavor and saltiness. No doubt, if you prepare this for someone who does not like anchovies, they will never know they are in the dish. Of course, unless you tell them!


Start a pot of water boiling. As the the water is heating up, in a mini-chopper, add the breadcrumbs and walnuts. Pulse a few times. You want the nuts to be the same consistency as the breadcrumbs. Heat up a tablespoon or two of olive oil in a non-stick pan. Add the breadcrumb mixture and toast. Keep an eye on this, as they can easily burn. This should only take a few minutes. Stir constantly. Reserve.

Drop pasta. Be sure to salt the water! In a deep pan, heat up two tablespoons of olive oil and the anchovies. Break apart the anchovies. You will notice the anchovies will start to “melt.” Add in the garlic, crushed red pepper flakes and a dash or two of black pepper. Allow to cook for another three minutes.

Lower heat on pan. At this point, the pasta should be al dente. Transfer the pasta directly from the pot to the pan. Do not drain, or rinse. You will also be using a ladle, or so full of the pasta water, so do not dump the pot. Coat the pasta with the pan mixture. Pour in a ladle of the pasta water. Toss again. Allow to warm up just a minute. Throw in the breadcrumb mixture and fresh chopped parsley. Toss again to coat. If the pasta seems a bit dry, add in a touch more pasta water. Slowly incorporate the Parmesan cheese.

Transfer the Pasta with Anchovies and Walnut Breadcrumbs to a bowl. Drizzle on a touch more olive oil and a pinch of crushed red pepper flakes (optional). Garnish with a touch more fresh chopped parsley and lemon zest. Serve and ENJOY!!!

a pan of pasta with anchovies and breadcrumbs


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

a white bowl filled with one pot pasta fagioli garnished with Parmesan cheese and drizzled with a finishing oil with a plate of focaccia in the background

One Pot Pasta Fagioli

Pasta Fagioli is like a warm, cozy bowl of deliciousness. It’s the ultimate Italian comfort food. This soup-like pasta is loaded with

a blackened salmon rice bowl with roasted Brussels Sprouts topped with a mayo sriracha sauce

Blackened Salmon Rice Bowl

Oftentimes, we correlate healthy food, with tasteless food. This does NOT have to be the case. You just need to know how

creamy pumpkin pie cobbler displayed on autumn towels

Creamy Pumpkin Pie Cobbler

The start of Fall brings about everything pumpkin and pumpkin spice! This Creamy Pumpkin Pie Cobbler recipe is my deconstructed version of


  1. Delicious! Thanks for the recipe

Comments are closed for this article!