Pasta del poveriello

05/21/2026

Today, together with our Cesarina Emma from Ercolano, we bring the flavors of the Mediterranean to the table with a recipe for a humble yet incredibly tasty pasta dish: pasta del poveriello. Named for the simplicity of its ingredients, this pasta has nothing to envy from more elaborate dishes: the savoriness of anchovies, the crunch of toasted breadcrumbs and the spicy touch of chili create a mouthwatering combination, made even more irresistible by the citrus aroma of lemon.

“It is a humble dish from the Neapolitan tradition of the Vesuvian-Sorrentine area. Anchovies from Cetara combined with lemons from Sorrento make it a simple dish with a unique and fresh flavor.”

Quick to prepare, this pasta is ideal when friends drop by unexpectedly in the evening and you want to enjoy with them an informal pasta dish with a rustic, bold flavor, alternating forkfuls of pasta with chats and laughter in total relaxation.

Pasta with anchovies and crispy breadcrumbs

A simple and quick pasta from Campania that delights the palate with the savoriness of anchovies, the crunch of breadcrumbs and the freshness of lemon

DifficultyEasy

Preparation time15m

Cooking time10m

Servings2

€

CostLow

Ingredients

Mezze maniche rigate (or paccheri or thick spaghetti) 160 g
Extra virgin olive oil as needed
1 garlic clove
Chili pepper to taste
Anchovies from Cetara in oil (1–2 per person)
Parsley to taste
A handful of breadcrumbs
1 medium lemon

Method

Toast the breadcrumbs in a pan and, once golden and crisp, let them cool.
Using a peeler, peel the lemon, combine it with the parsley and chop roughly (keep a few pieces of lemon peel to add to the pasta cooking water).
Add the mixture to the breadcrumbs (making sure they have cooled); mix with your hands so the flavors blend.
In a large pan pour plenty of extra virgin olive oil, finely sliced garlic, chili pepper and a few parsley stems.
When the garlic turns golden, remove from the heat and add the anchovies, letting them “melt” in the still-hot oil. Remove the parsley stems.
Cook the mezze maniche in salted water with the lemon peels. Save a little cooking water.
When the pasta is al dente, transfer it to the oil with the anchovies, toss with part of the prepared breadcrumbs and some cooking water.
With the heat off, squeeze half a lemon over the pasta.
Plate and garnish with the remaining breadcrumbs and lemon peel cut into thin strips.