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Spaghetti Gennaro

  • 27 minutes
  • Easy
  • First Courses
This recipe comes from a cookbook De Curtis daughter, Liliana, dedicated to him. It is a simple dish of the common folk, and captures the Neapolitan spirit that Totò portrayed many times on the big screen and theater stages.

Ingredients: Per 6 servings

  • 1 lb spaghetti
  • 3 slices stale bread
  • 4 desalted anchovies
  • basil
  • oregano
  • garlic
  • extra virgin olive oil


Rub the bread slices with garlic, Then arrange them on a plate. In a pan, stir-fry two garlic cloves with two tablespoons of oil: stir-fry the bread in the oil, being careful that the garlic does not become too brown.

In another pan, put the oil, the chopped anchovies and a pinch of oregano. Cook the spaghetti al dente drain and pour them into the pan with the anchovies, then add the crispy bread and stir quickly finishing with a handful of basil leaves, torn into pieces. Serve immediately.