This simple yet flavorful spaghetti with garlic, anchovies, and parsley is a perfect example of how a few quality ingredients can create a deeply satisfying dish in just 20 minutes.
Anchovies add a savory, protein-rich base while olive oil provides heart-healthy fats, and parsley offers freshness and fiber.
With low saturated fat and balanced nutrition, this pasta is not only quick and easy but also ideal for everyday cooking or a weeknight meal.
Garlic Anchovy Spaghetti
Equipment
- 1 large sauce pot
- 1 large sauté pan (flat-sided recommended)
- 1 heat-resistant spatula or wooden spoon
- 1 pair of tongs
- 1 cheese grater
Ingredients
- ¼ cup extra-virgin olive oil plus more if needed
- 6 cloves garlic thinly sliced
- 8 anchovy fillets oil-packed, rinsed and patted dry
- ½ teaspoon crushed red pepper flakes
- 1 pound 16 oz spaghetti, uncooked
- 1 cup fresh Italian parsley leaves
- Kosher salt to taste
- ½ cup freshly grated Parmigiano-Reggiano cheese plus more for serving
Instructions
- Prepare the Pasta Water: Fill a large sauce pot with plenty of water—this will allow the spaghetti to cook evenly. Add a generous pinch of kosher salt, which not only seasons the pasta but also enhances the overall flavor of the dish. Place the pot over high heat and bring it to a full, rolling boil. Boiling water ensures that the pasta cooks quickly and maintains the proper texture.
- Heat the Olive Oil: While the pasta water is coming to a boil, place a large sauté pan over medium-low heat. A flat-sided sauté pan works best because it provides even heat distribution and plenty of surface area for tossing the pasta. Pour in 1/4 cup of extra-virgin olive oil and let it warm gently. The olive oil serves as the base for your sauce and infuses it with rich, heart-healthy flavor.
- Sauté Garlic and Anchovies: Add the thinly sliced garlic to the warmed oil. Immediately follow with the anchovy fillets and crushed red pepper flakes. Using a heat-resistant spatula or wooden spoon, stir the ingredients slowly and consistently. Allow the garlic to release its aroma while the anchovies begin to dissolve into the oil. This process should take about 5–7 minutes. Watch closely to ensure the garlic does not brown or burn, as this can introduce bitterness to the sauce. Adjust the heat as needed to maintain a gentle sizzle.
- Cook the Spaghetti: Once the water reaches a rolling boil, add the uncooked spaghetti. Stir immediately to prevent the noodles from sticking together. Cook the pasta according to the package instructions until al dente—firm to the bite but not hard. Properly cooked pasta will hold its shape when tossed and blend seamlessly with the sauce.
- Add Fresh Parsley: Just before the pasta finishes cooking, add the fresh Italian parsley leaves to the sauté pan. Toss the parsley gently with the garlic, anchovies, and oil, allowing it to wilt slightly and release its fresh, herbaceous aroma. This step adds both flavor and vibrant color to the dish.
- Combine Pasta and Sauce: Using tongs, carefully transfer the cooked spaghetti directly from the boiling water to the sauté pan. Try to bring a small amount of pasta water with it; this starchy water helps bind the sauce to the noodles and ensures a silky texture.
- Toss and Adjust: Increase the heat to medium and toss the pasta thoroughly with the sauce, making sure each strand is evenly coated. If the mixture feels dry, add a tiny drizzle of olive oil or a splash of reserved pasta water to keep it smooth and glossy. Taste and adjust the seasoning with kosher salt as needed.
- Plate the Spaghetti: Divide the pasta among individual serving plates or shallow bowls. Use tongs or a fork to twirl the spaghetti neatly, creating an appealing presentation.
- Garnish with Parmigiano-Reggiano: Generously sprinkle freshly grated Parmigiano-Reggiano over the top of each serving. The cheese adds a nutty, creamy flavor that balances the saltiness of the anchovies and the heat of the red pepper flakes.
- Serve Immediately: Serve the spaghetti warm, while the flavors are at their peak. This dish pairs beautifully with a simple green salad or crusty bread. Enjoy this quick, satisfying, and nutritionally balanced meal that is packed with protein, fiber, and healthy fats, making it perfect for weeknight dinners or easy entertaining.
Notes
- Always use high-quality extra-virgin olive oil; it forms the foundation of the sauce and significantly impacts flavor.
- Keep a close eye on the garlic as it cooks. Browning or burning it can make the sauce bitter, so cook gently over medium-low heat.
- Rinse anchovies briefly to remove excess salt if they are very briny, then pat dry to avoid excess moisture in the pan.
- Use fresh Italian parsley for the best color and flavor. Flat-leaf parsley is preferable to curly varieties for a brighter, cleaner taste.
- Reserve a small cup of pasta water before draining; its starch helps emulsify the sauce, making it silky and cohesive.
- Adjust crushed red pepper to your preference; a pinch adds warmth without overpowering, but a little extra gives a subtle kick.
Chef’s Secrets: Techniques To Enhance Flavor
One key to this recipe’s bold, savory taste is slowly melting the anchovies into warm olive oil before adding garlic.
This creates a rich umami base without overwhelming the dish.
Another secret is finishing the pasta in the sauté pan with a splash of pasta water, which binds the flavors and gives a luxurious, silky coating.
Always toss gently to avoid breaking the spaghetti, and finish with freshly grated Parmigiano-Reggiano right before serving to retain its nutty, aromatic quality.
Serving Suggestions: Perfect Pairings And Ideas
This anchovy pasta shines on its own but pairs beautifully with simple sides.
A crisp green salad with lemon vinaigrette or lightly sautéed seasonal vegetables provides freshness and contrast.
For a heartier meal, serve alongside roasted chicken or seared fish.
Add a drizzle of extra olive oil and an extra sprinkle of Parmesan at the table for guests who enjoy a richer flavor.
Light, crusty bread is perfect for soaking up any leftover sauce, turning every bite into a satisfying experience.
Storage Tips: Keep Pasta Fresh Longer
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
When reheating, add a small drizzle of olive oil or a splash of warm water to prevent the pasta from drying out and to revive its silky texture.
This pasta is best eaten fresh, but it can also be frozen for up to one month; freeze in individual portions and thaw overnight in the refrigerator before gently reheating.
Avoid overcooking during reheating to maintain an al dente texture.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While spaghetti is traditional, linguine, fettuccine, or even bucatini work well. Choose a pasta that holds sauce easily and maintains its texture when tossed.
2. Are anchovies too salty for this dish?
Not if balanced correctly. The slow cooking process melts the anchovies into the oil, creating a savory umami base rather than a salty punch. Taste and adjust seasoning with additional salt only if needed.
3. Can I make this recipe vegan?
Absolutely! Replace anchovies with finely chopped olives or capers for a briny flavor, and omit the Parmigiano-Reggiano or use a plant-based cheese alternative.
4. How can I make the garlic flavor milder?
Slice the garlic thicker or cook it slightly longer on very low heat. This will mellow its intensity and bring out a sweeter, aromatic flavor.
5. What is the best way to serve leftovers?
Gently reheat in a sauté pan with a splash of olive oil or reserved pasta water. Toss until evenly coated and warm. Avoid using a microwave if possible, as it can dry out the pasta and alter the texture.
