Sicilian Anchovy Pasta (Pasta con le Acciughe)
Description:
This classic Sicilian pasta is a bold, savory, and aromatic dish that’s perfect for seafood lovers. Anchovies melt into a garlicky, slightly spicy olive oil base, creating a umami-packed sauce that clings to spaghetti. With the addition of breadcrumbs for crunch and parsley for freshness, it’s a simple yet elegant dish that delivers big flavor with minimal ingredients.
Sicilian anchovy pasta is traditionally enjoyed as a quick midweek dinner but is impressive enough for entertaining guests.
Prep & Cook Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
400g (14 oz) spaghetti or linguine
6–8 anchovy fillets in olive oil, drained
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (adjust to taste)
1/4 cup extra virgin olive oil
1/2 cup fresh parsley, finely chopped
1/2 cup toasted breadcrumbs (optional, for garnish)
Zest of 1 lemon (optional, for freshness)
Salt, to taste
Freshly ground black pepper, to taste
Method:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve about 1/2 cup of the pasta cooking water and then drain the pasta.
Prepare the sauce:
In a large skillet over medium heat, warm the olive oil. Add the garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant but not browned.
Add anchovies:
Add the anchovy fillets. Stir and gently break them up with a wooden spoon. They will melt into the oil, creating a rich, savory sauce.
Combine pasta and sauce:
Add the drained pasta to the skillet. Toss well to coat in the anchovy-garlic oil. If the pasta seems dry, add a splash of reserved pasta water to loosen it.
Finish the dish:
Remove from heat and stir in chopped parsley and lemon zest (if using). Adjust salt and pepper to taste.
Serve:
Divide the pasta among plates. Sprinkle with toasted breadcrumbs for added texture. Drizzle a little extra olive oil if desired. Serve immediately.
Tips:
Use good-quality anchovies packed in olive oil for the best flavor.
Toast breadcrumbs in a little olive oil until golden for a crunchy topping.
Red pepper flakes can be adjusted depending on how spicy you like it.
This pasta pairs beautifully with a crisp white wine like Vermentino.
Common Questions & Answers:
Q1: Can I use canned anchovies in brine?
A1: Yes, but rinse them and pat dry first to reduce excess salt.
Q2: Can I make this vegan or vegetarian?
A2: Traditional anchovies are not vegan, but you can substitute with capers or olives for a similar umami flavor.
Q3: Can I use a different pasta?
A3: Yes, spaghetti, linguine, or even bucatini work well. Short pasta like penne is less traditional but can be used.
Q4: How long can leftovers be stored?
A4: Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or olive oil.
Q5: Can I add vegetables?
A5: Yes! Lightly sautéed spinach, cherry tomatoes, or zucchini can be added for extra color and nutrition.