Bobby Flay’s Go-To Sicilian Pasta Copycat Recipe
Bobby Flay’s Sicilian Pasta is a bold and satisfying dish that brings the sun-soaked flavors of Sicily right to your plate. Combining anchovies, tomato paste, fresh parsley, and a crisp topping of garlicky breadcrumbs, this dish delivers umami, brightness, and crunch in every bite. Perfect for adventurous eaters and pasta lovers who want something deeply flavorful and easy to make.
Why Everyone Will Love This Recipe
- Big Flavor, Simple Ingredients: Anchovies, tomato paste, garlic, and parsley work magic together.
- One-Pan Wonder: The whole dish comes together in a single skillet.
- Savory and Satisfying: A crunchy breadcrumb topping adds texture and richness.
- Mediterranean Vibes: It’s hearty, herby, and kissed with coastal Sicilian flair.
What Is Sicilian Pasta?
Unlike creamy or cheesy pasta dishes, Sicilian pasta often leans into bold, briny ingredients like anchovies, capers, and tomatoes. Bobby Flay’s version is a rustic twist that highlights anchovies and tomato paste as the backbone of flavor. Finished with a crunchy breadcrumb topping, it’s a perfect balance of savory, herbaceous, and crisp—straight from southern Italy to your kitchen.
Pro Tips for the Best Sicilian Pasta
- Use good-quality anchovies packed in oil—they dissolve into the sauce and create depth.
- Don’t skip the breadcrumb topping—it adds essential texture and nutty flavor.
- Cook the tomato paste until it darkens to deepen its sweetness and umami.
- Reserve pasta water to emulsify and thicken the sauce.
Frequently Asked Questions
Are the Anchovies Overpowering?
Not at all! They melt into the sauce and leave behind a deep, savory flavor—no fishiness.
What Type of Pasta Works Best?
Bobby uses spaghetti, but bucatini or linguine would also hold the sauce beautifully.
Can I Make This Vegetarian?
You can skip the anchovies and use capers for brininess, but it won’t have the same depth.
How Do I Make the Breadcrumbs Extra Crispy?
Use day-old bread or panko, and toast in olive oil until deeply golden and crisp.
Can I Add Protein?
Sure! Grilled shrimp, seared scallops, or roasted vegetables would pair well without overpowering the dish.
How to Store
Transfer leftover pasta to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Keep the breadcrumbs separate if possible and add after reheating to maintain crispness.
How to Freeze
Freezing is not ideal due to the fresh parsley and breadcrumb topping. However, you can freeze the sauce separately for up to 1 month. Thaw overnight and toss with freshly cooked pasta and fresh breadcrumbs just before serving.
Ingredients
For the Pasta and Sauce:
- Kosher salt, to taste
- 1 pound spaghetti
- ¼ cup olive oil
- 6 anchovy fillets
- 3 tablespoons tomato paste
- ½ cup chopped fresh flat-leaf parsley
For the Breadcrumb Topping:
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 cup fresh breadcrumbs
- Kosher salt, to taste
How to Make Bobby Flay’s Sicilian Pasta
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente according to package directions.
- Reserve 1 cup of pasta water, then drain the pasta.
2. Toast the Breadcrumbs
- In a skillet, heat ¼ cup olive oil over medium heat.
- Add minced garlic and cook for 30 seconds.
- Stir in breadcrumbs and toast, stirring frequently, until golden brown and crisp.
- Season with salt, transfer to a bowl, and set aside.
3. Make the Sauce
- In the same skillet, heat another ¼ cup olive oil over medium heat.
- Add anchovies and cook, stirring, until they melt into the oil.
- Stir in tomato paste and cook until it deepens in color, about 2 minutes.
- Add cooked pasta and parsley, tossing to combine.
- Gradually mix in reserved pasta water until the sauce coats the pasta.
4. Finish and Serve
- Transfer pasta to a serving platter or bowl.
- Sprinkle the crispy garlic breadcrumbs generously over the top.
- Serve hot and enjoy!
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