Skip to main content
LoginSign Up
Spaghetti with Garlic and Walnut Breadcrumbs

Spaghetti with Garlic and Walnut Breadcrumbs

By Courtney HillFebruary 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    45 minutes

This pasta dish was one of the best things we ate during our trip to Southern Italy. It was prepared for us by Giancarlo Suriano, whose condiment company specializes in preserving regional ingredients, such as Calabrian chilies and Tropea onions. He added chopped walnuts, chilies and oregano to simple toasted breadcrumbs, amping up the flavor and texture of the pantry-friendly dish. To mimic the fruitiness of Calabrian chilies, we opted for Fresnos, which are easier to come by in the U.S. They’re spicier than Calabrian chilies, though, so we seed them to temper the heat. If you prefer a kick, leave the seeds in one or both of them. Red pepper flakes also work well, just add half to the breadcrumb mixture and half with the anchovies, as you would the fresh chilies.

Tip

Don’t hesitate to add more pasta cooking water if the spaghetti is dry. (During testing, we often wound up using all of the reserved liquid.) It’s fine if the pasta has some extra sauciness before you top it with the breadcrumbs; the noodles eventually will absorb the moisture.

Ingredients
  • 1

    ounce country-style bread, cut or torn into rough ½-inch pieces (about 1 cup)

  • ¾

    cup walnuts

  • 6

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • ½

    cup lightly packed fresh parsley, chopped, divided

  • 2

    Fresno chilies, stemmed, seeded and minced (see headnote) or ¼ teaspoon red pepper flakes, divided

  • ¼

    teaspoon dried oregano

  • Kosher salt and ground black pepper

  • 1

    pound spaghetti

  • 4

    medium garlic cloves, minced

  • 3-5

    oil-packed anchovy fillets, patted dry and roughly chopped

Step 1

In a 12-inch skillet over medium, toast the bread, stirring, until lightly golden and dry, about 10 minutes. Transfer to a plate and cool; reserve the skillet. In a food processor, process the walnuts until chopped, about 10 pulses; transfer to the skillet. Add the bread to the processor and process to rough crumbs, about 1 minute. Add 3 tablespoons oil, half the parsley, half of the chilies, the oregano and ¼ teaspoon each salt and pepper. Process until incorporated, about 10 seconds.

Step 2

Transfer the breadcrumb mixture to the skillet. Cook over medium, stirring, until crisp and golden, 5 to 7 minutes. Transfer to a plate and cool; wipe out and reserve the skillet.

Step 3

Meanwhile, in a large pot over medium-high, boil 4 quarts water. Add the spaghetti and 1 tablespoon salt. Cook, stirring occasionally, until the spaghetti is just shy of al dente. Reserve 1½ cups of the cooking water, then drain.

Step 4

In the skillet, combine the remaining 3 tablespoons oil, the remaining parsley, the remaining chilies, the garlic and the anchovies. Cook over medium, stirring, until the anchovies have dissolved and the garlic is fragrant and golden, about 3 minutes. Add the spaghetti and 1 cup of the reserved pasta water, then cook, tossing, until al dente and the sauce clings to the noodles, 2 to 3 minutes. Add more reserved pasta water as needed to loosen the noodles if they are dry and sticky; it’s fine if some sauce pools in the skillet. Taste and season with salt and pepper. Transfer to a serving bowl and top with the breadcrumb mixture and drizzle with additional oil.

Featured in