Seafood pasta / Mediterranean first course
A rustic Sardinian-style pasta dish with toasted fregola, savory anchovies, garlic, chili, lemon, parsley, and crisp golden breadcrumbs. Simple pantry ingredients become a deeply flavorful, comforting meal.
Recipe video
Bring a large pot of water to a boil and salt it lightly, because anchovies are already salty.
Add the fregola and cook until tender but still pleasantly firm, following the package time.
Before draining, reserve about 240 ml / 8 fl oz of the starchy cooking water.
Drain the fregola and keep it warm while you prepare the sauce.
Warm 30 ml / 1 fl oz olive oil in a wide pan over medium heat.
Add the breadcrumbs and toast for 3–5 minutes, stirring often, until golden and crisp.
Transfer the breadcrumbs to a bowl and mix with lemon zest and half the parsley.
In the same pan, add the remaining olive oil, sliced garlic, chili flakes, and anchovies.
Cook gently for 2–3 minutes, pressing the anchovies with a spoon until they melt into the oil.
Add the drained fregola and toss well to coat every grain with the anchovy sauce.
Add reserved cooking water a little at a time until the fregola looks glossy and lightly sauced.
Finish with black pepper, remaining parsley, and the crisp breadcrumbs just before serving.
