Spaghetti atterrati is a traditional Italian pasta dish that combines the rich flavors of anchovies, tomatoes, and garlic, topped with crispy breadcrumbs and nuts for added texture. This recipe offers a delightful blend of savory and crunchy elements, making it a comforting meal for any occasion.

Ingredients:

For the pasta:

• 320g dried spaghetti
• 6 tablespoons extra virgin olive oil
• 3 anchovy fillets
• 1 clove of garlic
• 1 fresh red chili
• 2 medium ripe tomatoes
• Freshly ground black pepper
• Freshly grated Parmesan cheese, for serving

For the topping:

• 4 tablespoons fine breadcrumbs
• 6 sprigs of fresh parsley
• 50g walnut halves
• 2 tablespoons pine nuts

Instructions:

1. Prepare the Sauce:

   • Heat the olive oil in a frying pan over medium heat.
   • Add the anchovy fillets and cook until they melt into the oil.
   • Lightly crush the garlic clove (keeping the skin on) and finely chop the chili. Add both to the pan and sauté for about 2 minutes until fragrant and slightly colored.
   • Roughly chop the tomatoes and add them to the pan. Let the mixture simmer on low heat for 10 to 12 minutes until the sauce thickens. Season with a pinch of black pepper.

2. Prepare the Topping:

   • In a separate dry frying pan, toast the breadcrumbs until golden brown.
   • Transfer the toasted breadcrumbs to a food processor. Add the parsley leaves, walnuts, and pine nuts. Pulse until the mixture is finely chopped. Alternatively, you can finely chop the ingredients by hand. Set aside.

3. Cook the Pasta:

   • Bring a large pot of salted water to a boil.
   • Add the spaghetti and cook until al dente according to the package instructions.
   • Reserve 2 to 3 tablespoons of the pasta cooking water, then drain the spaghetti.

4. Combine Pasta and Sauce:

   • Add the drained spaghetti to the pan with the tomato and anchovy sauce.
   • Toss well to coat the pasta evenly, adding a little of the reserved pasta water if needed to loosen the sauce.

5. Serve:

   • Divide the pasta into serving bowls.
   • Sprinkle each serving with a generous amount of the breadcrumb and nut topping.
   • Finish with a grating of fresh Parmesan cheese.

This dish is inspired by a recipe from Jamie Oliver’s magazine, which highlights the use of high-quality anchovies from Cetara, a coastal town near Minori, Italy. Good quality jarred anchovies make an excellent alternative.

Enjoy your homemade spaghetti atterrati, a delightful combination of savory anchovies, sweet tomatoes, and crunchy toppings that bring a taste of Italy to your table.