Pasta Pugliese | Pasta from Puglia

My dear grandfather, Pasquale,  was born in Puglia and immigrated to America when he was only eight years old. Although he was quite young when he left Italy, he always kept his country’s traditions and cultures alive. Nonno Pasquale was very frugal, as most Italians born in his generation were. He was also superstitious, as most Italians still are!  It was said to be back luck to throw away bread hence this simple pasta sauce was born. Compliment this salty, crunchy dish was a glass of 100% Grechetto from Madrevite, Elve‘.

Receipt Date: June 6, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 pound Pasta, I like to use Spaghetti

2 Anchovy Filets, I like the jarred brand, Bellino

1 Garlic Clove, minced

5 tablespoons EVOO

2 1/2 cups Breadcrumbs

Pinch of Red Chili Pepper Flakes


Boil a large pot of water and add a generous pinch of sea salt and the pasta—Cook al dente as directed on the package.
Remove any visible bones from the anchovies then chopped them up.
Heat the EVOO over medium heat in a saute pan and add the anchovies, garlic, and breadcrumbs.
Sprinkle in the chili flakes and saute' for 5 minutes, or until the garlic is golden brown. Do not burn the breadcrumbs.
Drain the pasta and add directly into the saucepan, tossing to coat evenly.
Serve immediately.

Amy’s Favorite Pairing


$40.00 750 ml

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