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My Anchovy Pasta recipe (aka pasta e alici) will ensure you overcome your dislike for anchovies. Featuring Calabrian toasted breadcrumbs, fresh parsley, olive oil, garlic, red pepper flakes and anchovies. If you love Spaghetti Aglio Olio, it’s almost guaranteed, you’ll love this recipe too.
🍝 Why You’ll Love Anchovy Pasta
Easy: this recipe comes together in less than 20 minutes, requiring a few pantry and fridge staples.
Simple: simplicity at its finest, requiring just a handful of ingredients.
Versatile: you can incorporate other ingredients such as cherry tomatoes or capers.
🗒 Ingredients You’ll Need To Make Anchovy Pasta
Spaghetti: is the classic choice for this type of sauce as it clings to the spaghetti beautifully, ensuring every bite is packed with flavour.
Olive oil: a good quality olive oil is essential for a recipe like this as it forms the base of the sauce.
Fresh parsley: adds a bright richness and hint of sweetness.
Red pepper flakes: adds a bit of heat which is essential to balance the saltiness from the anchovies.
Calabrian infused Italian breadcrumbs: adds a crunchy and cheese like texture.
👀 How To Make This Anchovy Pasta Recipe
- First, prepare the Calabrian chili infused breadcrumbs.
- Next, chop the garlic and parsley.
- Then, cook the spaghetti a few minutes below package instructions.
- Meanwhile, sauté the garlic, red pepper flakes and anchovies in a saucepan.
- Finally, add in the spaghetti, breadcrumbs, parsley and pasta water and gently mix to combine.
🤝 Pairs Well With
- Simple House Salad
- The Best Caesar Salad You’ll Ever Have
- Creamy Cucumber Salad
- Roasted Pepper Salad
🤔 FAQ’s
Firstly, the size and appearance differ. They are different types of fish and sardines are typically larger than anchovies. Secondly, sardines are have a more fishy flavour than anchovies do. Anchovies have more of an unami flavour, while sardines have more of a fishy flavour.
Absolutely. Linguini, spaghettini and bucatini are all great alternatives.
This is a result of the way they are processed and preserved. Once they are harvested, they are almost immediately preserved in salt which draws out moisture and begins the curing process.
Simply add another ladle of pasta water and mix gently on low heat until slightly creamy.
You want to cook the anchovies slowly and allow them to melt into the olive oil. Specifically on low heat, rather than frying them. Moreover, using other ingredients such as garlic and parsley will help balance the salty flavour.
🍴 Leftovers? Lucky you.
This is one of those recipes that is best when eaten fresh. Although, if you do have leftovers, store in an airtight container and refrigerate for up to 2 days. To reheat simply microwave for 30-45 seconds or add a splash of olive oil to a non-stick pan, add the spaghetti and cook until warm.
👩🏻🍳 Hungry For More?
- Spicy Shrimp Scampi
- Spaghetti with Zucchini and Feta
- Spicy Peanut Noodles
- Creamy Lemon & Spinach Tortellini
- French Onion Pasta
- Homemade Sunday Tomato Sauce
Anchovy Pasta
Ingredients
Pasta:
- 200 grams spaghetti
- 3 tbsp olive oil, extra virgin
- 2 garlic cloves, chopped fine
- 3 anchovy fillets
- 1/4 cup fresh parsley, chopped fine
- 3 parsley stems
- 1/2 tsp red pepper flakes
- parmesan cheese, for topping, optional
Breadcrumbs:
- 1 tbsp olive oil, extra virgin
- 1 tsp Calabrian chili pepppers, chopped, in the oil
- 1/4 cup Italian seasoned breadcrumbs
Instructions
- Begin by preparing the breadcrumbs.In a small pan, set to medium heat add the olive oil and Calabrian chili peppers.Next, add the breadcrumbs and begin to toast for about 5 minutes, stirring often.Once golden in color, remove from the heat and set aside until ready to use.
- Bring a large pot of salted water to boil and add the spaghetti. Boil the spaghetti just before it becomes al dente, as it will continue cooking once you add it to the anchovy sauce.
- While the spaghetti cooks, heat a large frying pan over medium heat.
- Add the olive oil and once heated, add the anchovy fillets, garlic, parsley stems and red pepper flakes.
- Using the back of your wooden spoon, break up the anchovies so they melt into the olive oil. About 2 minutes.Remove the parsley stems.
- Reduce the heat to low/medium and add the al dente spaghetti along with a ladle of pasta water.
- Allow the spaghetti to finish cooking in the pan, stirring often so the sauce becomes slightly creamy. Add more pasta water if necessary.
- Remove from the heat, add the toasted breadcrumbs, and fresh parsley and mix one last time.
- Top with parmesan cheese, and serve right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
