Pasta con Acciughe Recipe Guide

Pasta con Acciughe (Anchovy Pasta) is a simple and flavorful Italian dish that can be made in many regions, though it’s particularly loved in coastal areas where fresh fish, like anchovies, is a staple. From my own personal experience, this dish is a quick and satisfying way to make use of pantry staples while still getting an authentic Italian flavor. Let me show you how I make this dish, so you can enjoy a delicious meal in no time.

Notes:

This dish is known for its bold, savory flavor that comes from the anchovies melting into the olive oil. Don’t be put off by the anchovies if you haven’t tried them before; they lend a wonderful umami flavor to the pasta without tasting overly “fishy.” The combination of garlic, olive oil, and anchovies makes for a deliciously simple pasta that tastes like it took much longer to prepare.

Ingredients:

• 1 lb pasta (spaghetti or any shape you prefer)
• 1 can (4 oz) anchovy fillets, chopped
• 2 garlic cloves, thinly sliced
• 3 tbsp extra-virgin olive oil
• 1/2 tsp crushed red pepper flakes (more to taste)
• Grated Parmigiano Reggiano cheese (optional)
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Equipment:

• Large pot for pasta
• Medium frying pan or skillet
• Wooden spoon or spatula
• Colander for draining pasta
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Prep Time: 10 minutes

Cost of Ingredients: Moderate (anchovies can be a bit pricey, but the rest of the ingredients are basic)

Method:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 8-10 minutes). Drain, reserving about a cup of the cooking water for later.
2. Prepare the anchovy sauce: While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Be careful not to burn the garlic.
3. Add the anchovies: Remove the garlic from the skillet and add the chopped anchovies. Use a wooden spoon to mash the anchovies into the oil, creating a smooth paste. Add the crushed red pepper flakes and cook for 2 more minutes, letting the anchovies dissolve completely into the oil.
4. Combine with pasta: Add the cooked pasta to the skillet with the anchovy sauce. Toss the pasta well, adding some reserved pasta cooking water if necessary to help coat the pasta. Taste and adjust seasoning with salt and pepper.
5. Serve: Drizzle with a little extra olive oil and top with grated Parmesan cheese if desired.

Variations:

• Vegetarian option: Use capers or olives as a substitute for anchovies for a briny kick without fish.
• Spicy version: Increase the amount of crushed red pepper flakes or add a pinch of chili powder for extra heat.
• Gluten-free: Use gluten-free pasta to make this dish suitable for those with dietary restrictions.

Tips and Substitutions:

• If you’re not a fan of anchovies, try using anchovy paste as a milder alternative.
• You can add a handful of fresh herbs, like parsley or basil, for a burst of freshness.
• If you’re concerned about sodium content, use low-sodium anchovies or capers.
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Nutritional Information (per serving):

• Calories: 400-450 kcal
• Protein: 12-15g
• Carbohydrates: 60g
• Fat: 15g (mainly from olive oil)
• Fiber: 3g

I hope this guide has made making Pasta con Acciughe seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below,  I like to hear feedback from a real person like you, so please leave your honest comment! Enjoy cooking!​

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