St. Joseph's Spaghetti Breadcrumbs

St Joseph's Spaghetti is my go-to recipe every March when family gathers around for a meal full of tradition. This savory dish celebrates breadcrumbs and anchovies, symbolizing abundance and history on the Feast of St Joseph. The crunch of toasted breadcrumbs and the warmth of garlic make it comfort food with a purpose.

I remember the first time I cooked this for a big family St Joseph's Day table. There were smiles all around and everyone wanted seconds. Now I make it even when it is not a holiday just because it is so simple yet satisfying.

Ingredients

• Spaghetti: Choose a quality brand with a sturdy bite for the best texture
• Unseasoned breadcrumbs: Adds crunch and a nutty note Homemade or panko are especially good
• Extra virgin olive oil: The base for flavor richness Choose fruity robust oil for best results
• Garlic: Essential aromatic layer Use fresh cloves and mince just before cooking
• Anchovies: Brings deep savory notes Finely chop and look for oil-packed high-quality fillets
• Pine nuts: Offer nutty sweetness Toast lightly for richer flavor
• Fresh parsley: Adds brightness and color Only use fresh flat-leaf if possible
• Crushed red pepper: Brings gentle heat Adjust to your taste
• Kosher salt: Season everything evenly Opt for kosher for better control
• Black pepper: Lively balance for the oil and anchovy

Step-by-Step Instructions

Prepare the Pasta:

Fill a large pot with water and add a generous handful of kosher salt Cook spaghetti until al dente according to package directions Stir the noodles occasionally so they do not stick

Toast the Breadcrumbs:

Pour two tablespoons of olive oil into a large skillet and warm over medium heat Sprinkle in the breadcrumbs and add a pinch of salt Stir gently and let them toast for about five minutes until they are deeply golden and fragrant Remove breadcrumbs from the skillet and set aside

Build the Garlic Anchovy Base:

In the same skillet pour in half a cup of olive oil and raise heat to medium Add the minced garlic Stir steadily for two minutes until the garlic turns just golden and aromatic Add the crushed red pepper and stir for a few more seconds

Melt in the Anchovies:

Add the chopped anchovies to the pan With your spoon press the pieces until they nearly dissolve into the oil This step unlocks the main savoriness Give it two to three minutes over the heat

Add Nuts and Herbs:

Add the pine nuts and freshly chopped parsley Stir everything together and let the nuts toast lightly for another minute Season with salt and a little black pepper

Combine the Pasta:

Reserve a cup of pasta water before draining Add the cooked pasta right into the skillet Pour in a little pasta water and toss so the noodles are evenly coated The sauce should lightly cling to every strand

Finish and Serve:

Heap the toasted breadcrumbs over the pasta and drizzle with the last bit of olive oil Serve as a main course with extra parsley if you like

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I always use extra parsley and pine nuts since both add freshness and crunch My grandmother loved when I would brown the breadcrumbs a little more than usual for extra texture She said it reminded her of home

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to two days Since there is no cheese or cream the dish reheats smoothly Warm gently in a skillet with a splash of water to bring back the saucy shine Do not freeze as pasta and breadcrumbs lose texture

Ingredient Substitutions

If you are out of anchovies try capers for a different briny twist Walnuts or almonds work if pine nuts are too expensive Whole wheat or gluten free pasta can be used for dietary needs If you do not have fresh parsley a mix of basil and a little mint makes a nice alternative

Serving Suggestions

St Joseph's Spaghetti is traditionally served with simple roasted vegetables or a green salad For a true Italian feast add citrus fruit segments and sesame seed cookies on the side It works well as a hearty lunch or part of a holiday buffet

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Embrace this humble yet flavorful tradition and enjoy every bite as a celebration of family and history.

Frequently Asked Questions

→ What type of spaghetti works best?

Classic semolina spaghetti is ideal, but whole wheat or gluten-free varieties also work well.

→ Can I omit the anchovies?

Anchovies add depth, but you can leave them out for a milder flavor; capers can be used for a briny note.

→ Why use toasted breadcrumbs?

Toasted breadcrumbs provide a crunchy topping and absorb some of the garlic oil, enhancing the overall texture.

→ How do I toast breadcrumbs properly?

Cook breadcrumbs gently in olive oil over medium heat, stirring often, until golden brown and fragrant.

→ Is this dish traditionally vegetarian?

No, traditional versions use anchovies, but omitting them makes the dish vegetarian-friendly.

→ What’s the best way to serve this pasta?

Serve immediately, topped with extra breadcrumbs, parsley, and a drizzle of olive oil for added flavor.