How to Make Authentic Pasta con Acciughe (Pasta with Anchovies)

Simple Summary

Pasta con Acciughe is a classic Italian dish that combines the rich, salty flavor of anchovies with perfectly cooked pasta for a quick and satisfying meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 1 pound (450g) spaghetti or linguine
• 1/4 cup (60ml) extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 8-10 anchovy fillets, finely chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (25g) breadcrumbs, toasted
• Zest of 1 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

3. Add the sliced garlic and cook for 1-2 minutes until fragrant and lightly golden.

4. Add the chopped anchovies and red pepper flakes (if using) to the skillet. Cook for 1-2 minutes, stirring constantly, until the anchovies have melted into the oil.

5. Add 1/4 cup of the reserved pasta water to the skillet and stir to create a sauce.

6. Once the pasta is cooked and drained, add it to the skillet with the anchovy sauce. Toss well to coat the pasta, adding more reserved pasta water as needed to achieve your desired sauce consistency.

7. Remove the skillet from heat and stir in the chopped parsley and lemon zest.

8. Season with salt and pepper to taste, keeping in mind that the anchovies are already quite salty.

9. Divide the pasta among serving plates and top with toasted breadcrumbs for added texture.

10. Serve immediately, garnished with additional parsley if desired.

Chef's Notes

• For a richer flavor, you can add 2 tablespoons of unsalted butter to the sauce along with the pasta water.
• If you prefer a milder anchovy flavor, rinse the fillets before chopping and using fewer in the recipe.
• To make this dish gluten-free, use your favorite gluten-free pasta and substitute the breadcrumbs with toasted gluten-free breadcrumbs or chopped toasted nuts.
• Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 18g
• Carbohydrates: 80g
• Fat: 18g
• Fiber: 4g This dish is a good source of heart-healthy omega-3 fatty acids from the anchovies and provides complex carbohydrates from the pasta.

Serving Suggestions

• Serve with a crisp green salad dressed with a simple vinaigrette to balance the rich flavors of the pasta.
• Pair with a chilled glass of dry white wine such as Vermentino or Pinot Grigio.
• For a complete meal, add some sautéed or grilled vegetables on the side, such as zucchini or bell peppers.
• Garnish with a sprinkle of grated Parmesan cheese for added depth of flavor.
• This dish is perfect for a casual weeknight dinner or as part of a larger Italian-themed meal.