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Jan K. Overweel

Spaghetti with Anchovies and Breadcrumbs

Prep: 5 min Cook: 10 min
4 Servings

The midnight spaghetti feast. After a raucous night of drinking, the typical Italian will bring the party back to their place and prepare a quick, tasty, plate of pasta to soak up all the alcohol. Enjoy with a group of friends or a special someone you’d like to impress, or even by your pajama-clad self. Just be careful, inebriation doesn’t mix well with hot oil on a stove. Start with the sauce’s ingredients in a cold pan and gradually bring them to temperature.



  1. In a large pot of boiling, salted water, add pasta to cook according to package instructions.
  2. In a large, cold, frying pan, add olive oil, garlic, capers, anchovies, and chili flakes. Turn on the heat and slowly allow it to come to a medium-high temperature. Break up the anchovies with the back of a wooden spoon and let them melt into the warming oil.
  3. When the pasta is 2 minutes from “al dente”, use a small coffee mug to reserve some of the pasta water. Set the mug aside and drain the pasta.
  4. Working quickly, add the drained pasta to the frying pan, along with some of the pasta water and let it finish cooking on high heat for one minute.
  5. Garnish with chopped parsley and toasted breadcrumbs.
  6. Serve immediately.

Tip: It is not customary to add grated cheese to any pasta with fish.

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.