Spaghetti alla Gennaro, a first course of Neapolitan cuisine

Anchovies, oregano, garlic and breadcrumbs are the only ingredients you will need to prepare spaghetti alla Gennaro.

Today we want to offer you a very easy recipe, spaghetti alla Gennaro. This first course of the popular Neapolitan tradition was born for celebrate the patron saint of the citySan Gennaro, but becomes famous above all after the daughter of Totò, the king of Neapolitan comedy, inserts them in a recipe book.

Gennaro’s spaghetti were Totò’s favorites and who can blame him. The very tasty sauce based on anchovies, garlic, oregano and basil completed with a sprinkling of well toasted breadcrumbs it is truly irresistible. In short, if you are looking for a quick and easy recipe ready in less than 20 minutesThis is the preparation for you.

Pasta alla Gennaro
Pasta alla Gennaro

How to prepare the spaghetti alla Gennaro recipe

Cook pasta

1. First, cook the spaghetti in plenty of salted water for the time indicated on the package.

Toast bread cubes

2. In the meantime, prepare the sauce. In a pan, heat two tablespoons of oil with a clove of garlic, then add the stale bread, broken into pieces with your hands or cut into cubes and let it brown for a few minutes, stirring frequently to prevent it from burning. Then transfer it to a plate, removing the garlic clove only when it is golden and crunchy.

Melt anchovies in a pan

3. In the same pan heat the oil and garlic remaining then melt the anchovies with the oregano.

Add pasta and serve

5. Once the pasta is ready, drain it and toss it in the pan with the anchovies. Distributed on plates and completed with one handful of toasted bread, just as if it were parmesan. Serve immediately.

And there it is video recipe to prepare it in 5 minutes:

Spaghetti alla San Gennaro are truly amazing in their simplicity. We also recommend trying the pasta with chicory and anchovies, really tasty.


San Gennaro pasta can be kept in the refrigerator, well covered, for 2-3 days. To keep the note crunchy, add the bread just before serving the dish.

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