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

Discover the art of making authentic Pasta con Acciughe, a beloved Italian pasta dish that celebrates the bold flavor of anchovies. This recipe transforms simple ingredients into a luxurious meal, perfect for a quick weeknight dinner or an impressive date night feast. Learn how to balance the salty punch of anchovies with aromatic garlic and a hint of heat for a truly memorable pasta experience.

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Recipe Details

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Pasta con Acciughe is a classic Italian dish that combines the rich, savory flavor of anchovies with pasta for a quick and satisfying meal. This simple yet elegant recipe showcases the depth of flavor that can be achieved with just a few quality ingredients.

Recipe Details

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

Ingredients

  • 1 pound (450g) spaghetti or linguine
  • 1/2 cup (120ml) 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, finely chopped
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (25g) toasted breadcrumbs (optional, for garnish)

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

  3. 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.

  4. Lower the heat and add 1/4 cup of the reserved pasta water to the skillet. Stir to create a sauce.

  5. Add the drained pasta to the skillet and toss well to coat with the anchovy sauce. If the pasta seems dry, add more reserved pasta water a little at a time.

  6. Stir in the chopped parsley and lemon zest. Season with salt and pepper to taste, keeping in mind that the anchovies are already quite salty.

  7. Cook for an additional 1-2 minutes, tossing frequently, until the pasta is well coated and the flavors have melded.

  8. Serve immediately, garnished with toasted breadcrumbs if desired.

Chef's Notes

  • For a milder anchovy flavor, rinse the fillets before chopping.
  • If you prefer a creamier sauce, add a knob of butter when tossing the pasta.
  • Fresh breadcrumbs can be quickly made by pulsing day-old bread in a food processor and toasting in a dry pan until golden.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or olive oil.

Nutritional Info

Per serving (approximate):

  • Calories: 650
  • Protein: 20g
  • Fat: 25g (mostly healthy unsaturated fats from olive oil)
  • Carbohydrates: 85g
  • Rich in omega-3 fatty acids from anchovies
  • Good source of vitamin E and antioxidants from olive oil

Serving Suggestions

  • Pair with a crisp white wine like Vermentino or Pinot Grigio.
  • Serve with a side of lightly dressed arugula salad for a peppery contrast.
  • For a complete meal, add grilled or roasted vegetables like zucchini or bell peppers.
  • Finish the dish with a sprinkle of Parmigiano-Reggiano for extra umami.
  • Perfect for a casual weeknight dinner or as part of a multi-course Italian feast.