Anchovy Pasta
This easy anchovy pasta combines spaghetti with anchovies, garlic, extra-virgin olive oil, red pepper flakes, lemon juice, and fresh parsley. The anchovies melt into the olive oil to create a savory, umami-rich sauce that coats the 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
Anchovies: Use oil-packed anchovy fillets and drain them before adding them to the skillet. Cook until they break down and dissolve into the olive oil.
Garlic: Cutting the cloves in half allows them to gently flavor the olive oil without small pieces of garlic throughout the finished pasta.
Pasta water: Reserve the cooking water before draining the spaghetti. Its starch helps the olive oil emulsify into a light sauce that clings to the pasta.
Salt: Anchovies and salted pasta water both contribute salt, so taste the finished pasta before adding any extra.
Nutrition
Calories: 354kcal | Carbohydrates: 43g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 2049mg | Potassium: 204mg | Fiber: 2g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg
