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Pasta,pasta,pasta! but with a special quick sauce!

Would you like to have the recipe of a quick special sauce to toss pasta? One of those recipes that are so quick that they get ready while pasta is cooking into its boiling water?

Here it is!!!

Serves 4


  • 350 g. spaghetti

  • salted water (at least 2 litres )

  • 1/2 small onion diced

  • 40 g. extra virgin olive oil

  • 4 anchovies fillets preserved in oil

  • 1 big orange: its sauce and its peel grated

  • 1 medium orange pith free cut into small pieces

  • 30 g. breadcrumbs

  • fresh wild fennel to taste (if you don't find it, use mint leaves)

  • salt to taste


  1. Bring a large pan of salted water to the boil.

  2. Cook your spaghetti according to the packet instructions, or to your preferred level of al dente.

  3. Meantime, add the olive oil to a pan over a medium heat.

  4. Once hot, add the minced onion and cook for 2/3 minutes.

  5. Add the anchovies stirring vigorously to melt them into the sauce.

  6. Add the orange juice, previously filtered and the orange in pieces.

  7. In another very hot pan, toast the breadcrumbs for few minutes (be careful, stir continuously or the breadcrumb will burn).

  8. Add 2/3 of the toasted bread crumbs and cook for few minutes medium heath: taste the salt and if necessary add a little bit of it.

  9. Drain the spaghetti when cooked, add to the sauce, turn the heath up and swirl around with tongs so the pasta is rolling through the sauce.

  10. After a minute at the boil, the sauce should become rich and velvety.

  11. Add the remain breadcrumbs, orange peel grated and wild fennel or mint leaves: stir.

  12. Carefully transfer to warm bowls and serve immediately

  13. Buon appetito!!!!




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