Bread crumb bucatini
Recipe Type: Main Courses
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A simple and mouth-watering typical italian dish from the southern part of Italy.
  • 11.2 ounces (320 gr.) “bucatini” (holed spaghetti)
  • 8 anchovy fillets, in oil
  • 2.8 ounces (80 gr.) diced bread with no crust
  • 3.5 tablespoons (40 gr.) grated Pecorino cheese
  • teaspoon ground chilli
  • 2 garlic cloves, mashed with coarse salt
  • florence fennel, roughly chopped
  • extra vergin olive oil
  • salt
  1. In a large pan with salted boiling water, cook the “bucatini” al dente.
  2. Meanwhile, put 2 tablespoons of olive oil in a non sticky pan, add the anchovy fillets, some chilli, some fennel, garlic and let it go brown for a few minutes, removing the garlic after 2 minutes.
  3. Dice bread (with the crust removed) and cook a separate non frying pan with 2 tablespoons of olive oil, until it becomes golden.
  4. Drain the “bucatini”, pour in the anchovy mixture and mix until well blended.
  5. Season with salt if necessary.
  6. Arrange the pasta in serving dishes, sprinkle with dice toasted bread, pecorino and the remaining fennel and chilli.
  7. Serve and enjoy.
Recipe by Honest Cooking at