Bowl of anchovy spaghetti on a tabletop

Anchovy pasta

Name: Anchovy pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 75g stale sourdough blitzed to breadcrumbs in a food processor; 2 garlic cloves grated; 10g parsley finely chopped; 1 lemon zested; 2 shallots finely sliced; 25g anchovies; 250g bucatini; 1 tsp chilli flakes (optional); 4 tbsp tomato purée

Helena Busiakiewicz

Save recipe

Serves 2 - 4

Easy

Prep: 10 mins

Cook: 25 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This is inspired by a traditional Sicilian pasta which has a drier sauce consistency. If you like it saucier, add more pasta cooking water

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

'Nduja pasta mafalde

A star rating of 5 out of 5.4 ratings

Angel hair pasta with saffron

A star rating of 0 out of 5.0 ratings

Artichoke pasta

A star rating of 5 out of 5.1 rating

Try our recipe for anchovy pasta, then try our anchovy pizza, halloumi pasta orecchiette, creamy tomato pasta and pistachio and kale pesto pasta. Now try more Italian recipes.

Anchovy pasta recipe

Ingredients

Nutrition

4 tbsp olive oil
75g stale sourdough

blitzed to breadcrumbs in a food processor
2 garlic cloves

grated
10g parsley

finely chopped
1 lemon

zested
2 shallots

finely sliced
25g anchovies
250g bucatini
1 tsp chilli flakes

(optional)
4 tbsp tomato purée

Nutrition: per serving (4)

kcal415
fat13.1g
saturates2g
carbs58.4g
sugars4.1g
fibre4.6g
protein13.5g
salt1.3g

Method

step 1

To make the toasted breadcrumbs, pour 2 tbsp of the oil into a small frying pan. Once hot, cook the breadcrumbs for 4-5 mins, stirring all the while, until golden and toasted. Add the garlic and cook for a minute or so, then season and transfer to a bowl. Once cooled slightly, stir in the parsley and lemon zest.
step 2

Heat a large pan of water for the pasta. Meanwhile, heat the remaining 2 tbsp of oil in a deep frying pan. Cook the shallots with a pinch of salt for 10-15 mins or until beginning to soften. Stir in the anchovies. Season the water with salt, then put in the bucatini to cook.
step 3

Once the anchovies have melted, sprinkle in the chilli flakes, if you like, and add the tomato purée. Cook for 5-6 mins or until darkened. Once the pasta is al dente, transfer straight into the sauce, along with a ladleful of pasta cooking water. Mix well until everything is coated.
step 4

Divide between bowls, then scatter over the breadcrumbs, plus some extra black pepper and chilli flakes, if you like.

Try more anchovy recipes.

Two bowls of asparagus spaghetti

Authors

Helena Busiakiewicz

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue