Spaghetti alla Gennaro is a popular Neapolitan recipe dedicated to the city's patron saint, San Gennaro. This simple and quick pasta dish is said to have been a favorite of the great Totò, Antonio De Curtis. It embodies the resourcefulness and flavor-packed simplicity of Neapolitan cuisine.
A Recipe Rooted in Tradition
The recipe for Spaghetti alla Gennaro is a testament to Neapolitan culinary ingenuity. As Liliana De Curtis, Totò's daughter, recounts in her book "Fegato qua, fegato là, fegato fritto e baccalà," her father had a deep passion for cooking. This dish, requiring minimal ingredients, showcases the ability to create exceptional flavor with pantry staples.
The dish is especially significant in Naples on September 19th, the feast day of San Gennaro. On this day, Neapolitans celebrate their patron saint, and Spaghetti alla Gennaro often graces their tables. Some cooks even add yellow datterini tomatoes to the pasta, a nod to the golden face of the saint's statue carried in procession, affectionately nicknamed "'faccia 'ngialluta'" (yellow face).
Ingredients
The beauty of Spaghetti alla Gennaro lies in its simplicity. Here's what you'll need:
- Spaghetti
- Stale bread
- Garlic
- Anchovy fillets
- Dried oregano
- Fresh basil
- Olive oil
- Salt and pepper to taste (optional)
- Yellow datterini tomatoes (optional)
Preparation
Making Spaghetti alla Gennaro is a breeze. Here's a step-by-step guide:
Leggi anche: Sapori Mediterranei in un piatto di pasta
- Prepare the Bread Crumbs: Rub the stale bread slices generously with garlic. Then, crumble the bread coarsely onto a cutting board.
- Toast the Bread Crumbs: In a pan, heat a couple of tablespoons of olive oil. Add the garlic-infused bread crumbs and sauté until golden brown and crispy. Remove the garlic cloves once they are browned to prevent burning. Set the toasted bread crumbs aside, reserving some for garnish.
- Prepare the Anchovy Sauce: In another pan, heat 3-4 tablespoons of olive oil. Add the chopped anchovies and dried oregano. Sauté until the anchovies melt into the oil, creating a flavorful sauce.
- Cook the Spaghetti: Cook the spaghetti al dente in a pot of boiling, lightly salted water.
- Combine: Drain the spaghetti and add it to the pan with the anchovy sauce. Toss to coat.
- Add Bread Crumbs: Add most of the toasted bread crumbs to the pasta and mix well.
- Garnish and Serve: Serve the spaghetti hot, garnished with the reserved crispy bread crumbs and fresh basil leaves.
Variations and Tips
- Pomodorini: For an extra touch of sweetness and color, add halved yellow datterini tomatoes to the anchovy sauce.
- Freshness: Always use fresh, high-quality ingredients for the best flavor.
- Basil: Tear the basil leaves by hand to preserve their aroma.
- Spice: Add a pinch of red pepper flakes to the anchovy sauce for a touch of heat.
- Pane Tostato: The key to this dish is the contrast between the soft pasta and the crunchy, garlicky bread crumbs. Don't skimp on toasting the breadcrumbs properly until they are golden and crisp.
Leggi anche: Frittata Napoletana di Spaghetti
Leggi anche: Ingredienti Spaghetti San Giuannid