Recipes › Seafood › Italian Anchovy Pasta Recipe

Italian Anchovy Pasta Recipe

Recipe by Pedro M. A. Neves

This classic Italian anchovy pasta features silky strands of spaghetti coated in a deeply flavored sauce of brined anchovies, garlic, and quality olive oil. Anchovy fillets melt into the oil to create an umami-rich sauce that is far more subtle and sophisticated than the ingredient list suggests. A simple, authentic preparation from the coastal regions of Italy, this dish comes together in less than 30 minutes.

Ingredients

• 400g spaghetti
• 8 anchovy fillets packed in salt or oil (approximately 30g)
• 6 cloves garlic, minced
• 120ml extra-virgin olive oil
• 1/4 teaspoon red chili flakes, or to taste
• 30g fresh flat-leaf parsley, finely chopped
• 30g panko breadcrumbs (optional)
• 2g fine sea salt
• 1 liter water for pasta

Instructions

1. Bring 1 liter of water to a rolling boil in a large pot. Add salt and stir to dissolve. Add spaghetti and cook according to package directions until al dente, approximately 9-10 minutes. Reserve 240ml of pasta water before draining.

2. While pasta cooks, rinse anchovy fillets under cool running water for 15-20 seconds to remove excess salt or oil. Pat dry with paper towels. Chop roughly into small pieces.

3. Pour olive oil into a large skillet and place over medium heat. Add minced garlic and red chili flakes. Cook for 2-3 minutes, stirring frequently, until fragrant but garlic is not browned.

4. Add chopped anchovies to the oil. Stir continuously for 2-3 minutes over medium heat. The anchovies will break down and dissolve into the oil, creating a smooth sauce. Do not allow the heat to exceed medium or the oil will become too hot.

5. Add the drained spaghetti directly to the skillet with the anchovy sauce. Toss gently but thoroughly to coat all strands evenly, approximately 1-2 minutes.

6. If the pasta appears dry, add pasta water in 60ml increments, stirring gently until the sauce achieves a light, silky consistency that lightly coats the pasta. Use 120-180ml total.

7. Divide pasta among four serving bowls. Garnish each portion with fresh chopped parsley and red chili flakes to taste. Serve immediately while hot.

Substitutions

• Use 8-10 canned or jarred anchovy fillets in oil for convenience, rinsing slightly to reduce sodium if preferred
• Substitute 60ml of anchovy-infused oil from a tin of good-quality anchovies for fresh fillets, omitting the oil from the main recipe to avoid excess fat
• Replace red chili flakes with 1/4 teaspoon freshly ground black pepper for a milder, less spicy version
• Use linguine or bucatini instead of spaghetti for variation

Tips

• Do not brown the garlic—keep heat at medium and stir constantly. Browned garlic will become bitter and overpower the delicate anchovy flavor.
• Quality anchovies packed in salt are preferable to those in oil; rinse them thoroughly to control saltiness and prevent the dish from becoming overly briny.
• Reserve pasta water before draining; the starch in pasta water is essential for creating a silky, emulsified sauce that clings to the strands.
• Serve immediately in warmed bowls. This pasta does not hold well and is best consumed straight from the skillet.

This dish originates from the Mediterranean fishing villages and southern Italian coastal regions, where fresh anchovies were abundant and frequently used in simple, rustic preparations. In Italy, it is known as 'Pasta con le Acciughe' or 'Spaghetti all'Assassina' and represents the principle of cucina povera—creating exceptional flavor from minimal, affordable ingredients.

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