This anchovy pasta combines spaghetti with anchovies, extra-virgin olive oil, garlic, and red pepper flakes in a light, savory sauce that coats every strand. Ready in just 15 minutes with only a few ingredients, it is an easy pasta dish for busy days when you want plenty of flavor without much preparation.
Why You'll Love This Anchovy Pasta
- Short ingredient list: The sauce needs only a few pantry staples plus fresh parsley and lemon juice.
- Savory without heaviness: Anchovies dissolve into olive oil, giving the spaghetti deep flavor without cream or cheese.
- Fast sauce: The anchovy mixture cooks while the spaghetti boils, so both parts are ready at about the same time.
- Simple finish: Pasta water brings the sauce together, while parsley and a little lemon juice keep it fresh.
When I run out of pasta ideas, this anchovy pasta is one of the first recipes that comes to mind. It is especially useful when I am in a rush and still want something very flavorful. Like my Spaghetti Aglio e Olio Recipe, it relies on a short ingredient list rather than a heavy sauce. The anchovies make the pasta feel different without adding extra work. It is simple, fast, and it never disappoints me.
I keep the sauce light with olive oil, which lets the anchovies remain at the center of the flavor. They dissolve as they cook, giving the spaghetti a deep savory taste without noticeable pieces of fish. I add the halved garlic first, so it flavors the oil before the anchovies go into the skillet. This anchovy pasta is simpler than my Spaghetti with Mussels and Cherry Tomatoes, keeping the sauce focused on olive oil. Reserved pasta water gives the spaghetti its glossy coating, while lemon juice and parsley keep the savory flavor fresh.
Key Ingredients for Anchovy Pasta
A short ingredient list keeps this pasta focused on the savory anchovy sauce.
- Anchovies and olive oil: I keep these at the center of the sauce because the anchovies dissolve into the oil, building savory flavor.
- Garlic and red pepper flakes: I use halved garlic with red pepper flakes to keep the flavor base simple while adding aroma and gentle heat.
- Spaghetti and pasta water: For me, spaghetti suits this light sauce because its starchy cooking water helps the olive oil coat the strands.
- Lemon juice, black pepper, and parsley: I add them at the end, giving the pasta freshness without complicating the anchovy-based sauce.
How to Make Anchovy Pasta
The sauce comes together while the spaghetti cooks, so have the finishing ingredients ready before draining the pasta. The recipe card below includes the full measurements; here is an overview of the method.
1. Cook the spaghetti: Boil the spaghetti in salted water until al dente, reserving some of the cooking water before draining.
2. Build the anchovy sauce: Warm the olive oil, briefly cook the halved garlic, then add the anchovies and red pepper flakes until the anchovies dissolve.
3. Toss the pasta: Transfer the spaghetti to the anchovy sauce, then add the lemon juice, chopped parsley, and black pepper.
4. Finish and serve: Add a little reserved pasta water and toss until the sauce coats the spaghetti and the strands look glossy. Taste before adding any extra salt.
Tips for Anchovy Pasta
- Choose oil-packed anchovies: Their soft texture helps them break down quickly into the warm olive oil.
- Prep the finish early: Have the lemon juice and parsley ready before draining because the sauce comes together quickly.
- Use a large skillet: Extra room makes it easier to toss the spaghetti and distribute the sauce evenly.
- Serve promptly: The olive-oil sauce is at its glossiest immediately after the pasta is tossed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a small splash of water, tossing until warmed through.
What to Serve with Anchovy Pasta
I would keep the meal simple and let the anchovy pasta stay at the center. My Cucumber Avocado Feta Salad adds a fresh side, while Crispy Air Fryer Garlic Bread gives you something warm alongside.
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Recipe
Anchovy Pasta
Ingredients
- 225 g spaghetti
- 1 tablespoon salt - for the pasta water
- 4 tablespoons extra-virgin olive oil
- 8 oil-packed anchovy fillets - drained, about 1.6 ounces (45 g)
- 2 garlic cloves - cut in half
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 15 g fresh parsley - finely chopped
- 240 ml pasta water
Instructions
- Bring a large pot of water to a boil, and add 1 tablespoon salt. Add 225 g spaghetti and cook until al dente according to the package directions. Before draining, reserve 240 ml pasta water.
- While the pasta cooks, heat 4 tablespoons extra-virgin olive oil in a large skillet over medium-low heat. Add 2 garlic cloves, cut in half, and cook for 30 seconds. Add 8 oil-packed anchovy fillets and ¼ teaspoon red pepper flakes. Cook for 2 minutes, stirring and breaking up the anchovies with a wooden spoon, until the anchovies dissolve into the oil and the garlic becomes fragrant.
- Add the drained spaghetti to the skillet, 1 tablespoon freshly squeezed lemon juice, ¼ teaspoon ground black pepper, and 15 g fresh parsley, finely chopped. Toss until evenly combined.
- Add 120 ml pasta water and toss over medium heat for 1-2 minutes, until the olive oil and pasta water emulsify into a glossy sauce that coats the spaghetti. Add a little more pasta water if needed to loosen the sauce, then taste before adding any extra salt.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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