Ingredients for: 2 people
Preparation time: 25 minutes
Difficulty: Easy



  • Use the anchovies’ preserving olive oil as a base for the finely sliced onions in the pan.
  • Brown over medium heat for about 5 minutes along with the brown sugar.
  • Add the vinegar and sauté.
  • Cook the pasta in salted boiling water and use a ladleful of the cooking water to wet the onions, letting them cook over medium heat for the time the pasta is cooked.
  • In a blender, chop the soft bread with the thyme.
  • Toast the bread crumbs in a frying pan using once again the anchovies’ preserving olive oil.
  • Drain the spaghetti “al dente” in the pan with the onions and finish cooking, helping yourself with a ladle of cooking water.
  • Cut the anchovies into small chunks.
  • Turn off the stove and add the chopped anchovies to the pan.
  • Sauté with extra virgin olive oil, chili powder and lemon zest.
  • Serve immediately with the crusty bread crumbs and decorate with a rolled anchovy fillet.