This Pasta Milanese is my pantry-friendly take on the Sicilian and Italian-American classic, made with a savory tomato-anchovy sauce, a hint of fennel, and crispy lemony parmesan breadcrumbs. It has all the bold, briny, cozy flavor you want from an old-school pasta dish, but it comes together with ingredients you can keep on hand.
I love recipes like this because they feel a little special without requiring a trip to three different stores. Instead of fresh fennel, sardines, raisins, and pine nuts as required ingredients, this version leans on pantry staples like anchovy paste or canned anchovies, tomato paste, crushed tomatoes, dried pasta, fennel seeds, and breadcrumbs. You still get the classic flavor, but in a way that feels very weeknight-friendly.
As a cookbook author and professional recipe developer, I'm always looking for ways to make nostalgic Italian-American recipes feel approachable at home. This Pasta Milanese is inspired by the St. Joseph's Day pasta dishes often served in Sicilian and Italian-American communities, including here in St. Louis, but it's simplified into the kind of dinner I would actually make on a busy night.
The best part is the breadcrumb topping. Toasted breadcrumbs are traditional in many versions of Pasta Milanese, but I add parmesan and lemon zest to make them salty, bright, and crisp. They give the pasta that restaurant-style finish while still keeping the whole recipe simple.
For more classic Italian pasta recipes, try my Penne Pomodoro, Rigatoni Carbonara, or Spaghetti Bolognese.
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Why You'll Love This Recipe
- It's a pantry-friendly pasta with classic flavor. Anchovies or anchovy paste, tomato paste, crushed tomatoes, fennel seeds, and breadcrumbs create a deeply savory sauce without a long ingredient list.
- It feels special, but it's still weeknight-friendly. The sauce comes together quickly while the pasta cooks, and the lemony parmesan breadcrumbs add that restaurant-style finish.
- The anchovies add depth, not fishiness. They melt right into the olive oil and tomato sauce, giving the pasta a rich, salty, umami flavor.
- The breadcrumbs make the dish. Toasted breadcrumbs are classic for Pasta Milanese, and this version adds parmesan and lemon zest for a bright, crispy topping.
- It's easy to customize. Keep it simple as written, or add pine nuts, sardines, golden raisins, or fresh fennel for a more traditional variation.
What is Pasta Milanese?
Pasta Milanese is a classic Sicilian and Italian-American pasta dish often made with long pasta, anchovies or sardines, fennel, tomato, and toasted breadcrumbs. It's especially associated with St. Joseph's Day, when breadcrumbs are often used as a symbolic topping.
The breadcrumbs are sometimes said to represent sawdust, a nod to St. Joseph being a carpenter. That's one of the things I love about this dish. It's humble and simple, but it has so much history and meaning behind it.
Like many Italian and Italian-American recipes, Pasta Milanese can look different from family to family. Some versions include sardines, fresh fennel, raisins, pine nuts, saffron, or no tomato at all. My version keeps the spirit of the dish while making it easy to cook with ingredients that are simple to find and easy to keep stocked.
My Pantry-Friendly Take on Pasta Milanese
Traditional Pasta Milanese can call for a few ingredients that people do not always have on hand, like fresh fennel, sardines, golden raisins, or pine nuts. Those ingredients are delicious, and I include them as options, but I wanted the main recipe to be something you could make without overthinking it.
This version uses fennel seeds instead of fresh fennel for that subtle sweet, anise-like flavor. It uses anchovy fillets or anchovy paste for savory depth. It uses tomato paste and crushed tomatoes for a rich but simple sauce. And instead of plain toasted breadcrumbs, it finishes with lemony parmesan breadcrumbs for brightness and texture.
It still tastes classic, but it feels approachable. That is always the sweet spot for me.
Pasta Milanese Ingredients
Here are the ingredients you'll need for this recipe:
- Bucatini, spaghetti, or linguine: Long pasta works best here. Bucatini is my favorite because it has a little more bite and holds the sauce beautifully, but spaghetti or linguine are both great.
- Olive oil: The base of both the sauce and the breadcrumb topping.
- Garlic: Adds savory flavor to the tomato-anchovy sauce.
- Anchovy fillets or anchovy paste: This is what gives the sauce its deep, savory flavor. The anchovies melt into the oil, so the pasta does not taste aggressively fishy. Anchovy paste is a great pantry shortcut.
- Fennel seeds: A simple pantry-friendly way to bring in the classic fennel flavor without needing a whole bulb of fresh fennel.
- Tomato paste: Adds richness and helps the sauce taste like it simmered longer than it did.
- Red pepper flakes: Adds a little warmth. You can adjust this depending on how much heat you like.
- Crushed tomatoes: Creates the base of the sauce. A 14-ounce can gives you enough sauce to coat the pasta without overwhelming it.
- Fresh parsley: Adds freshness at the end.
- Pine nuts: Optional, but lovely if you want a more classic, slightly richer finish.
- Breadcrumbs: Toasted breadcrumbs are a classic part of Pasta Milanese and add the best texture.
- Parmesan: Not always traditional, but it adds a savory, salty finish that makes this version feel extra delicious.
- Lemon zest: My little twist. It brightens the breadcrumbs and balances the richness of the sauce.
Directions
Make the Breadcrumbs
Heat olive oil in a small skillet over medium heat. Add breadcrumbs and cook for 3-5 minutes, stirring often, until golden and toasted. Remove from heat and stir in parmesan, lemon zest, and a pinch of salt. Set aside.
Start the Sauce
heat olive oil in a large skillet over medium heat. Add garlic, anchovies or anchovy paste, fennel seeds, tomato paste, and red pepper flakes. Cook for 2-3 minutes, stirring often, until the anchovies melt into the oil and the tomato paste deepens in color. Add crushed tomatoes, salt, and black pepper. Stir to combine and simmer for 8-10 minutes, until slightly thickened.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
Toss the Pasta
Add the cooked pasta and reserved pasta water to the skillet. Toss until the pasta is glossy and well coated, adding more pasta water as needed to loosen the sauce.
Finish and Serve
Divide pasta among bowls and top generously with the lemony parmesan breadcrumbs and fresh parsley. Add pine nuts, if using. Serve immediately.
Tina's Top Tips
- Let the anchovies melt into the oil. This is the step that builds the flavor of the sauce. They should almost disappear into the garlic, tomato paste, and olive oil.
- Toast the tomato paste. Cooking the tomato paste for a few minutes makes the sauce taste deeper and richer.
- Lightly crush the fennel seeds. This helps release their flavor so you get that subtle fennel note throughout the sauce.
- Do not over-sauce the pasta. Pasta Milanese should be glossy and coated, not swimming in tomato sauce. Add pasta water a little at a time until it looks just right.
- Add the breadcrumbs last. The breadcrumbs are best when they stay crisp, so sprinkle them on right before serving.
Substitutions and Variations
- Use anchovy paste: This is my favorite shortcut for keeping the recipe easy. Use 1½-2 teaspoons anchovy paste in place of the anchovy fillets.
- Use fresh fennel: If you want to use fresh fennel, thinly slice 1 small fennel bulb and sauté it in the olive oil for 6-8 minutes, until softened, before adding the garlic, anchovies, tomato paste, and red pepper flakes. Omit the fennel seeds if using fresh fennel.
- Add sardines: For a more traditional Sicilian-style version, add a small tin of sardines with the anchovies.
- Add pine nuts: Toasted pine nuts are optional, but they add richness and a classic touch.
- Add golden raisins: Some versions include raisins for a sweet-salty contrast. Add 2 tablespoons to the sauce if you like that flavor.
- Make it spicy: Add more red pepper flakes, or finish with a drizzle of chili oil.
- Skip the parmesan: For a more traditional or dairy-free version, omit the parmesan from the breadcrumbs and add a little extra salt and lemon zest.
What to Serve with Pasta Milanese
This Pasta Milanese is flavorful enough to serve on its own, but I love it with something simple and fresh on the side.
Try it with an arugula salad, roasted broccolini, sautéed spinach, garlic bread, roasted asparagus, or a crisp cucumber tomato salad.
For wine, I'd go with a bright white like Pinot Grigio, Sauvignon Blanc, or Vermentino. A light-bodied red like Pinot Noir would also be great.
Storage and Reheating
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- If possible, store the breadcrumbs separately so they stay crisp. Reheat the pasta in a skillet over medium-low heat with a splash of water or broth until warmed through.
- The breadcrumb topping can be stored in an airtight container at room temperature for 1-2 days.
Frequently Asked Questions
No. The anchovies melt into the olive oil and tomato sauce, giving the pasta a savory, salty depth instead of a strong fishy flavor. Anchovy paste works the same way and is a great pantry shortcut.
Breadcrumbs are a traditional topping in many versions of Pasta Milanese, especially those associated with St. Joseph's Day. They add texture and are sometimes said to symbolize sawdust in honor of St. Joseph, the carpenter.
Yes. Thinly slice 1 small fennel bulb and sauté it in olive oil until softened before adding the garlic, anchovies, tomato paste, and red pepper flakes. Skip the fennel seeds if using fresh fennel.
Pasta Milanese with Lemony Parmesan Breadcrumbs
Ingredients
For the Pasta
- 10 ounces bucatini, spaghetti, or linguine
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 4 anchovy fillets finely chopped, or 1½-2 teaspoons anchovy paste
- ½ teaspoon fennel seeds lightly crushed
- 2 tablespoons tomato paste
- ½ teaspoon red pepper flakes
- 1 14 ounce can crushed tomatoes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup reserved pasta water plus more as needed
- 2 tablespoons chopped fresh parsley
- Pine nuts for serving, optional
For the Lemony Parmesan Breadcrumbs
- 1 tablespoon olive oil
- ¾ cup plain breadcrumbs
- ¼ cup grated parmesan
- 1 teaspoon lemon zest
- Pinch of kosher salt
Instructions
- Make the breadcrumbs. Heat olive oil in a small skillet over medium heat. Add breadcrumbs and cook for 3-5 minutes, stirring often, until golden and toasted. Remove from heat and stir in parmesan, lemon zest, and a pinch of salt. Set aside.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Start the sauce. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic, anchovies or anchovy paste, fennel seeds, tomato paste, and red pepper flakes. Cook for 2-3 minutes, stirring often, until the anchovies melt into the oil and the tomato paste deepens in color.
- Simmer the sauce. Add crushed tomatoes, salt, and black pepper. Stir to combine and simmer for 8-10 minutes, until slightly thickened.
- Toss the pasta. Add the cooked pasta and reserved pasta water to the skillet. Toss until the pasta is glossy and well coated, adding more pasta water as needed to loosen the sauce.
- Finish and serve. Divide pasta among bowls and top generously with the lemony parmesan breadcrumbs and fresh parsley. Serve immediately.
Did You Make This Recipe?
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