Garlic Anchovy Spaghetti
A quick and delicious pasta dish that combines garlic, anchovies, fresh parsley, and a touch of red pepper flakes for balanced flavor. Finished with Parmigiano-Reggiano, this satisfying recipe is ready in just 20 minutes and makes an excellent weeknight meal.
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.
