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Pasta with Anchovies and Garlic Recipe

Italian · Main course · 20 min total

A quick and flavorful pasta dish where salty anchovies melt into olive oil with garlic, creating a rich, umami-packed sauce that clings to every strand of spaghetti.

Ingredients

• 1 pound spaghetti or linguine
• 1/3 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 (2-ounce) tin anchovy fillets in oil, drained and chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine or pasta water
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute.
3. Add anchovies and red pepper flakes (if using). Cook, mashing anchovies with a wooden spoon, until they dissolve into the oil, about 2 minutes.
4. Pour in wine (or 1/2 cup pasta water) and bring to a simmer. Cook until slightly reduced, about 2 minutes.
5. Add drained pasta to the skillet and toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce. Season with black pepper (go easy on salt; anchovies are salty).
6. Remove from heat, stir in parsley, and serve immediately.

Tips

• Use high-quality anchovies packed in oil for best flavor.
• Reserve more pasta water than you think you'll need; it helps emulsify the sauce.
• Leftovers can be stored in the fridge for up to 2 days; reheat gently with a splash of water.

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