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Cooking With Chef Hermann: Cavatelli with Anchovy Sauce and Breadcrumbs

Cavatelli with Anchovy Sauce and Breadcrumbs


  • 8 garlic cloves
  • 5 oz. sourdough, cut to one inch pieces and dried
  • 1 tsp lemon zest
  • Salt and pepper
  • ¼ C plus 3 TB Olive Oil
  • 1 TB lemon juice
  • 4-5 oil packed anchovies
  • ½ tsp. red pepper flakes
  • 12 oz. cooked cavatelli, boiled al dente.  Reserve 1 C pasta water
  • 2 oz. parmesan
  • ½ C parsley, finely chopped
  • 2 TB Butter


Coarsely chop 4 garlic cloves, pulsing in food processor with dry bread, lemon zest, and pinch of salt. Pulse just until resembles coarse bread crumbs.  Heat ½ C Oil in Dutch oven or heavy skillet.  Cook the bread crumbs until golden brown and crisp, about 5 minutes.

Using the same pot, heat remaining oil cook remaining 4 cloves of garlic, sliced, add anchovies and chili pepper flakes until anchovies are dissolved.  Add lemon juice and butter.

Add pasta to the sauce with 1 C of reserved pasta water or stock.  Reduce heat and cook until sauce has thickened.  Adjust seasonings to taste.

Serve with sprinkling of cheese and toasted breadcrumb mixture.