Spaghetti with Anchovy Sauce
Elevate your weeknight dinner with this rich and flavorful Spaghetti with Anchovy Sauce, a 25-minute meal that's as sophisticated as it is simple. This recipe transforms pantry staples like anchovy fillets, garlic, and olive oil into a velvety, umami-packed sauce that beautifully clings to al dente spaghetti. Accented with a touch of red chili flakes for gentle heat, bright lemon zest for freshness, and a sprinkle of parsley for an herby finish, this pasta dish strikes the perfect balance of bold and light flavors. The addition of reserved pasta water creates a silky texture, while optional grated parmesan adds a layer of indulgence. Perfect for lovers of Mediterranean-inspired cuisine, this quick and delicious recipe is a must-try for busy evenings or an impromptu gourmet experience. Serve it piping hot with a fresh side salad and crusty bread for a complete meal!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 4 tablespoons olive oil
- 2 tablespoons butter
- 8 pieces anchovy fillets (in oil)
- 4 cloves garlic, minced
- 0.5 teaspoons red chili flakes
- 1 teaspoons lemon zest
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 50 grams parmesan cheese, grated (optional)
- 120 milliliters pasta water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 120 milliliters (1/2 cup) of pasta water, then drain the spaghetti and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the anchovy fillets to the skillet. Use the back of a wooden spoon to mash the fillets into the oil and butter until they dissolve and create a smooth, fragrant mixture.
Add the minced garlic and red chili flakes to the skillet. Cook for 1-2 minutes, stirring frequently, until the garlic is golden and fragrant. Be careful not to let the garlic burn.
Stir in the reserved pasta water and lemon zest. Let the mixture simmer for 1-2 minutes to slightly reduce and thicken the sauce.
Add the cooked spaghetti to the skillet. Toss well to coat the pasta evenly in the sauce.
Stir in the chopped parsley, salt, and black pepper. Taste the pasta and adjust the seasoning if needed.
Serve immediately, topped with grated parmesan cheese (if using) and additional parsley for garnish.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 7938 mg | 345% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 4.1 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 16.1 mcg | 81% | |
| Calcium | 786 mg | 60% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
