spaghetti with anchovies recipe

Written ByJenny Smyth Posted on
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The Best spaghetti with anchovies recipe

I have a confession to make – I’m a bit of an old-fashioned cook when it comes to pasta dishes. While many people swear by the latest trendy sauces and ingredients, I still hold dear the classic Italian recipes that have been passed down through generations.

One of my all-time favorite recipes is spaghetti with anchovies, a dish that never fails to bring me back to my childhood memories of Sunday lunches at my grandparents’ house. The salty, fishy flavor of the anchovies pairs perfectly with the rich, meaty flavor of the tomato sauce, creating a truly unforgettable taste experience.

My family loves this recipe almost as much as I do – in fact, my kids will often request it for special occasions like birthdays and holidays. There’s just something about the combination of flavors and textures that makes this dish feel like a true comfort food.

Plus, it’s incredibly easy to make and can be ready in under 30 minutes – making it perfect for busy weeknights or last-minute dinner plans. As an added bonus, spaghetti with anchovies is also a relatively healthy option compared to many other pasta dishes – the anchovies provide a boost of omega-3 fatty acids, while the whole wheat spaghetti provides a good source of fiber and B vitamins.

So if you’re looking for a simple yet satisfying recipe that’s sure to please even the pickiest eaters, look no further than spaghetti with anchovies.

Spaghetti with Anchovies

4.9 from 1316 votes

A simple yet flavorful pasta dish that highlights the savory depth of anchovies. The anchovies melt into a rich, garlicky olive oil sauce that coats each strand of spaghetti perfectly.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta and Sauce

400g spaghetti
6 tablespoons extra virgin olive oil
6 anchovy fillets packed in oil, drained
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/4 cup chopped fresh parsley
Salt for pasta water
Freshly ground black pepper to taste
Grated pecorino Romano cheese for serving (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the spaghetti and cook until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
3While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4Add the anchovy fillets and cook, stirring constantly with a wooden spoon, until they dissolve into the oil, about 2 minutes; the oil will become fragrant and slightly darker.
5Add the sliced garlic and red pepper flakes to the skillet.
6Cook over medium heat, stirring frequently, until the garlic is golden and fragrant, about 1 to 2 minutes; be careful not to burn the garlic.
7Pour the white wine into the skillet and increase the heat to medium-high.
8Let the wine simmer until it reduces by half, about 2 to 3 minutes, scraping up any browned bits from the bottom of the pan.
9Reserve 1 cup of pasta cooking water before draining the spaghetti.
10Transfer the drained spaghetti directly to the skillet with the anchovy sauce, tossing well to coat.
11Add a splash of the reserved pasta water if the sauce seems dry, and continue tossing until the pasta is evenly coated and glossy.
12Remove the skillet from the heat.
13Stir in the chopped parsley and season with black pepper to taste.
14Serve immediately, passing grated pecorino Romano cheese at the table if desired.

🔧Equipment

Large pot
Large skillet
Colander
Wooden spoon
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 800mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 12g

📝Notes

For a milder flavor, use only 4 anchovy fillets. You can substitute the white wine with an equal amount of chicken or vegetable broth. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Watch Video Of How Spaghetti with Anchovies Works

This spaghetti with anchovies recipe is one that I return to again and again because it never fails to satisfy my cravings – whether I’m serving it up for a family dinner or entertaining guests at a holiday party. One of my favorite things about this recipe is how well it stores in leftovers – simply reheat it in the microwave or oven when you’re ready for your next meal.

This makes it perfect for busy households where meal prep is essential. Plus, it’s always fun to get creative with serving ideas – try pairing it with some crusty breadsticks or garlic knots for a fun twist on traditional pasta night.

❓ Frequently Asked Questions About Spaghetti with Anchovies

Q: What type of anchovies are best for this recipe?

I prefer to use salted anchovies for this recipe – they have a more intense flavor than their unsalted counterparts and work beautifully with the rich tomato sauce.

Q: Can I substitute other types of fish for the anchovies?

While you can certainly try using other types of fish in place of anchovies, I wouldn’t recommend it – the unique flavor and texture of anchovies are a big part of what makes this recipe so special.

Q: Do I need to use fresh or canned tomatoes?

I actually prefer to use canned tomatoes for this recipe – they’re easier to find year-round and provide a more consistent flavor than fresh tomatoes.

Q: Can I add other ingredients to customize the recipe?

Sure thing! Some popular additions include diced bell peppers or onions, chopped fresh parsley or basil, or even some grated Parmesan cheese for extra flavor.

Q: Is this recipe suitable for vegetarians?

Nope – as written, this recipe contains anchovies and is not suitable for vegetarians. However, you can easily make it vegetarian by substituting in some other protein source like tofu or tempeh.

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