Spaghetti from Naples

26 Jan

This recipe comes from a cookbook De Curtis daughter, Liliana, dedicated to him. It is a simple dish of the common folk, and captures the Neapolitan spirit that Totò portrayed many times on the big screen and theater stages.

Per 6 servings

  • 1 lb spaghetti
  • 3 slices stale bread
  • 4 desalted anchovies
  • basil
  • oregano
  • garlic
  • extra virgin olive oil

Rub the bread slices with garlic, Then arrange them on a plate. In a pan, stir-fry two garlic cloves with two tablespoons of oil: stir-fry the bread in the oil, being careful that the garlic does not become too brown. In another pan, put the oil, the chopped anchovies and a pinch of oregano. Cook the spaghetti al dente drain and pour them into the pan with the anchovies, then add the crispy bread and stir quickly finishing with a handful of basil leaves, torn into pieces. Serve immediately.

1 Comment

Posted by on January 26, 2016 in Uncategorized



One response to “Spaghetti from Naples

  1. Gattina

    January 30, 2016 at 8:12 am

    That must taste very good ! But still there are two pans to clean, plus the rest and I have become VERY lazy in cooking, lol !


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