Growing up Italian, Pasta with Anchovies was one of the dishes served on Christmas Eve. Anchovy fillets are definitely an acquired taste and one of the most loved ingredients by Italians worldwide.
If you like that salty bite of anchovies, try my recipe for Crispelle Fritters with Anchovies or my easy Pizza Dough recipe.
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Here's Why You'll Love this Anchovy Pasta
- easy to make
- ready in less than 30 minutes
- economical
- delicious salty bite
Try my other savory recipes Dry Rub Chicken Wings, Fall of the Bone Barbecue Ribs or my Puff Pastry Garlic Bread Sticks.
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What is the Difference Alici vs. Acciughe?
Both are anchovy fillets although acciughe are primarily preserved in salt while alici are preserved in oil. Almost all anchovy fillets in Italy are preserved in salt.
How to Make Pasta with Anchovies (Acciughe)
Measure out and prepare your ingredients.
In a medium sized frypan, heat up olive oil and butter and sauté garlic until fragrant. Be careful not to burn the garlic.
Add anchovies and allow them to sizzle, reduce heat to low and once they start to come apart. Add breadcrumbs and take the pan and remove it from the burner.
Boil and salt pasta as per preparation directions on the box.
Once the pasta is al dente, return the frypan to the burner and scoop the spaghetti from the pot into the frypan with the anchovy sauce and mix so that the oil, garlic, breadcrumbs and anchovies are well incorporated into the pasta.
Storage: Store leftovers in an airtight container and in the fridge for 3 to 4 days. Freezing is not recommended.
Top Tips
Cook pasta al dente for best experience.
Add pasta water if the pasta becomes sticky.
Because this type of past gets clumpy real quick, serve it immediately topped with parmesan cheese.
Substitutions and Variations
This pasta with anchovies is a very basic pasta dish to make, here are some variations:
- Chili Flakes - add chili flakes, hot peppers or hot chili oil to give this pasta dish a kick
- Olives - add your favorite olives to give it a briny boost.
- Sundried Tomatoes - add sundried tomatoes for a sweet and salty taste.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Anchovies add a little bit of protein when mixed with pasta and bring a briny and intense taste to otherwise bland pasta dishes.
Yes, anchovies will melt into the oil or butter as they cook.
Italians place anchovies in pasta, fried dough and on pizza.
Side Dishes to Try
Recipe Details
Spaghetti with Anchovies
https://easyhomemaderecipes.caIngredients
- 4 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic
- 2 oz anchovy fillets
- 4 tbsp breadcrumbs unseasoned
- 14 oz pasta spaghetti works best
- salt and pepper to taste
- 3 sprigs parsley fined chopped
Instructions
- In a medium sized frypan, heat up olive oil and butter and sauté garlic until fragrant. Be careful not to burn the garlic.
- Add anchovies and allow them to sizzle, reduce heat to low and once they start to come apart. Add breadcrumbs and take the pan and remove it from the burner.
- Boil and salt pasta as per preparation directions on the box.
- Once the pasta is al dente, return the frypan to the burner and scoop the spaghetti from the pot into the frypan with the anchovy sauce and mix so that the oil, garlic, breadcrumbs and anchovies are well incorporated into the pasta.
- Add pasta water if the pasta becomes sticky. Serve immediately with more breadcrumbs and parsley (optional). Top with parmesan cheese.
Notes
Top Tips
Cook pasta al dente for best experience. Add pasta water if the pasta becomes sticky. Because this type of past gets clumpy real quick, serve it immediately topped with parmesan cheese.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Maya says
I didn't know that this was so easy to make. My family loved it!
AmyG says
I'm so happy to hear!