Anchovy Pasta

Anchovy Pasta with butter, white wine and garlic is the pasta that converts anchovy skeptics. The anchovies dissolve completely into a silky, glossy sauce and leave behind nothing but rich, deeply savory flavor that tastes like it took hours. It comes together in just 30 minutes and will make you feel like a Michelin chef.

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The Secret Ingredient That Changes Everything

Most people hear the word anchovies and they cringe, wrinkle their nose and look like they just smelled rotten milk. But here is the truth. Anchovies have been quietly making Italian food taste extraordinary for centuries and this recipe is no exception. The moment they hit a hot pan with the olive oil and garlic they dissolve completely into the sauce leaving behind nothing but deep, rich, savory flavor. No pieces, no fishiness, no evidence they were ever there at all. Just pure magic in a pan.

Ingredients For Anchovy Pasta

• Pasta– Any shape works beautifully in this dish. That said, pasta with ridges like rigatoni or penne frigate are particularly wonderful because the ridges give the silky sauce something to cling to in every bite.
• Extra Virgin Olive Oil– A quality olive oil is the foundation of this sauce so quality matters. Look for extra virgin olive oil stored in a dark bottle with a harvest date on the label. If it smells fruity and fresh with a slight peppery finish you have a good one.
• Shallots and Garlic– These two work together to build a sweet, mellow, aromatic base for the sauce. Shallots are milder and more delicate than onion and garlic brings that familiar depth and warmth. Cooked low and slow in olive oil they create the perfect foundation for the anchovies to work their magic.
• Crushed Red Pepper Flakes– Just enough to add a gentle background heat without overpowering the sauce. Feel free to adjust the amount to your personal preference.
• Anchovy Fillets– Look for oil packed fillets in a tin or glass jar near the canned tuna at your grocery store. Brands like Roland and King Oscar are excellent choices. Avoid salt packed anchovies for this recipe unless you rinse them thoroughly first.
• Tomato Paste– Tomato paste adds a touch of sweetness and acidity that beautifully balances the savory anchovy base without making this a tomato pasta. I recommend buying tomato paste in a tube rather than a can. It is much easier to store, lasts longer in the refrigerator and means zero waste since you only use what you need.
• Dry White Wine– Use something dry and drinkable like Pinot Grigio or Sauvignon Blanc. A good rule of thumb is if you would not drink it, you should not cook with it. Avoid anything labeled cooking wine as these contain added salt and preservatives that will throw off the flavor of your sauce.
• Cold Unsalted Butter– This is the secret to the glossy, restaurant quality finish. Cold butter added gradually at the end creates an emulsion that makes the sauce silky and luxurious. It must come straight from the refrigerator. Room temperature butter will break the sauce.
• Lemon– Both the zest and the juice go in at the very end. The brightness cuts through the richness of the butter and anchovy base and makes every other flavor in the dish pop.
• Fresh Italian Parsley (aka Flat Leaf Parsley)– Not all parsley is created equal. Italian flat leaf parsley has a bright, clean, slightly peppery flavor that works beautifully in this dish. Curly parsley, the kind you often see as a garnish, is much milder and almost bitter by comparison. For this recipe, I highly recommend using Italian parsley.
• Reserved Pasta Water– Do not skip this and do not forget to save it before you drain your pasta. As the pasta cooks it releases starch into the water and that starchy water is what helps emulsify the sauce and makes it cling to every piece of pasta. Set a liquid measuring cup next to the stove before you drain as a reminder.
• Parmigiano Reggiano or Pecorino Romano– Either one works beautifully as a finishing cheese for this dish. Parmigiano Reggiano (aka authentic Italian parmesan) is nutty, rich and slightly sweet while Pecorino Romano is sharper, saltier with a more assertive flavor. Both are delicious. If you use Pecorino Romano just be mindful of how much additional salt you add to the dish as it is quite salty on its own. Note: Both of these authentic Italian cheeses can often be found at a great price at warehouse stores like Costco.

How To Make Anchovy Pasta

This pasta comes together in just 30 minutes and the process is much simpler than you might think. Start by sweating the shallots low and slow in a good quality olive oil until they are soft and translucent. This is where the flavor foundation of the sauce begins and it is worth taking your time with this step. Add the garlic and red pepper flakes and let everything become fragrant and beautiful.

Next the anchovies go in and this is the moment that makes this pasta extraordinary. With the help of the back of a wooden spoon, they dissolve completely into the oil leaving behind nothing but pure, deeply savory flavor. Toast the tomato paste for 60 to 90 seconds until it deepens in color and then pour in the white wine and let everything marry together beautifully.

Once the pasta is cooked to 1 minute under al dente, drain and add it directly to the sauce along with the pasta water and fresh Italian parsley. Toss well. Add the cold butter a little at a time while tossing constantly to emulsify the sauce into something silky and glossy. Finish with lemon zest and a squeeze of lemon. Top with freshly grated parmesan or Pecorino Romano.

What To Serve With Anchovy Pasta

This pasta is a complete meal on its own but these recipes are a delicious pairing. Sourdough Garlic Bread is an absolute must for soaking up every last drop of that silky butter sauce. For a fresh and simple side, Arugula Pear Salad brings a peppery brightness that balances the richness of the pasta. If you want to add a vegetable to the table my Roasted Broccoli is simple, Italian friendly and absolutely delicious. To drink, a Limoncello Spritz is the perfect Italian inspired pairing that ties the whole meal together. Lastly, for dessert finish light and refreshing with Lemon Sorbet for a perfect palate cleansing end to the meal.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm it gently in a skillet over low heat with a small splash of water to loosen the sauce. If using the microwave, set it to power level 8 and reheat in short 30 second intervals stirring in between to keep the sauce from breaking.

Frequently Asked Questions

Are anchovies fishy?

This is the number one question people ask and the answer might surprise you. When anchovies are cooked in olive oil they dissolve completely and melt into the sauce leaving behind nothing but deep, rich, savory flavor. Think of them less like a fish and more like a secret ingredient that makes everything taste incredible. If you have ever loved a Caesar salad or a great Worcestershire sauce, you have already been enjoying anchovies without knowing it.

Where do I find Anchovy Fillets?

Look for them at your local grocery store near the canned tuna and sardines. They will come in small tins or glass jars and are packed in olive oil. If you can’t find them in the canned fish aisle check the international foods section.

Can I use anchovy paste instead of fillets?

You can in a pinch. Use about one tablespoon of anchovy paste in place of the fillets. Keep in mind that paste is more concentrated so start with a little less, like 1 tablespoon and taste as you go. The flavor will be slightly less complex than using whole fillets but it will still make a delicious sauce.

Why do I need to save the pasta water?

Pasta water is liquid gold and it is the secret to a restaurant quality sauce. As the pasta cooks it releases starch into the water and that starchy water is what helps the sauce emulsify and cling to the pasta. A good rule of thumb is to set a liquid measuring cup next to the stove before you drain the pasta so you never forget.

Can I substitute the white wine?

Yes. If you prefer not to cook with alcohol replace the white wine with low sodium chicken broth and an additional 1-2 tablespoons more fresh lemon juice. The broth adds depth while the lemon brings the brightness that the wine would normally provide. The sauce will be slightly less complex but still absolutely delicious.

Why is the butter added at the end?

This is the technique that takes this pasta from good to extraordinary. Adding cold butter at the end and tossing it constantly creates an emulsion that makes the sauce silky, glossy and rich. It coats every piece of pasta beautifully and gives the dish that restaurant quality finish you can never quite put your finger on. The key is that the butter must be cold straight from the refrigerator and added as cubes.

Can I make this dish without the anchovies?

I totally understand the hesitation but I strongly encourage you to give them a chance. Anchovies are the heart and soul of this dish and without them you are missing the deep savory flavor that makes this pasta so extraordinary. Remember they dissolve completely into the sauce and leave behind nothing but rich complex flavor. Trust the process and you will not be disappointed.

How do I know when the sauce is done?

The sauce is ready when it looks glossy, silky and clings to the pasta rather than pooling at the bottom of the pan. If you are not quite there yet add a bit more pasta water, another cube of cold butter and keep tossing. When every strand of pasta is beautifully coated and the sauce has a rich amber glow it is done.