The spaghetti alla Gennaro I’m a popular Neapolitan recipe dedicated to the patron saint of the city. A first course easy and fast to be prepared which is said to have also been the favorite of the great Totò. To bring to the table every day, but also for one dinner with friends.
Ingrediants
- 320 g of spaghetti
- 3/4 slices of stale bread
- 4 anchovies
- 2 cloves of garlic
- a sprig of fresh oregano
- a few basil leaves
- extra virgin olive oil
- salt
The spaghetti alla Gennaro I’m a quick and easy first course of pasta to prepare. A popular Neapolitan recipe dedicated to the famous saint, patron saint of the city, which is accompanied by a beautiful story: that it was the favorite dish of the great Totò.
It’s about a very easy recipe which is also reported by Liliana De Curtis, daughter of the “Prince”, in the book Liver here, liver there, fried liver and cod, where he talks about his father’s passion for cooking. In an iconic scene from the film Misery and nobility, Totò greedily grabbed a plate of spaghetti with tomato sauce, even putting them in his pocket: here, this recipe is so tasty and at the same time simple that you will eat it the same way!
To prepare it just a few ingredients: del stale bread flavored with garlic, anchovies, basil and oregano. For an explosion of Mediterranean flavors. To bring to the table every day, but also for one dinner with friends, a bit like Rigatoni with bread, butter and anchovies or Fusilli, cherry tomatoes, capers and crispy crumbs.
OTHER TASTY RECIPES: Pasta with tuna and anchovies, Pasta alla carrettiera, Quick pasta with anchovies and mozzarella
How to prepare: Spaghetti alla Gennaro
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
10 min
- Portions
-
4
How to prepare: Spaghetti alla Gennaro
To prepare spaghetti alla Gennaro, first rub the slices of bread with a clove of garlic and crumble them coarsely on a cutting board. Pour a couple of tablespoons of oil into a pan, add the unpeeled garlic and fry the bread. It must become tasty and golden in color.
In another pan put 3-4 tablespoons of oil, the chopped anchovies and the dried oregano, so as to melt the anchovies. Cook the spaghetti al dente and add them to this sauce.
Also add the crusty bread – keep a part of it for the final decoration – and mix. Sprinkle with a few chopped basil leaves and mix again.
Serve the spaghetti alla Gennaro immediately with a little crunchy bread on top.
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