Anchovy Pasta

Anchovies are a great source of umami and this anchovy pasta is so tasty and
addicting you’ll be asking for seconds. This dish comes straight from Sicily
(anyone else addicted after White Lotus season 2?) and is made with plenty of
simple, fresh ingredients.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Course:

Cuisine:

Italian Sicilian

Keywords:

Seafood Anchovies fresh pasta

Instructions

1 Set a pan on medium-high heat with a little olive oil (also start boiling your
heavily salted water). Add the anchovy fillets and smash them up with a wooden
spoon or spatula.
2 Next add in the garlic, lemon zest, chili, butter, and oregano. Allow the butter
to melt and stir everything together so it gets nice and combined.
3 Add in the heavy cream and black pepper and stir to combine. Lower the heat at
this point so that you do not accidently split the sauce.
4 Use a whisk or a wooden spoon to stir the anchovy sauce as it thickens up. At
this point you should put your fresh pasta in the water. Fresh pasta only takes
about two minutes to cook so this is the perfect amount of time to allow the
sauce to thicken. Add a few tablespoons of the starchy, salty pasta water and
whisk that in as well.

Note: If you are using dry pasta you should start boiling it right at the start
of making this recipe as dry pasta often takes 8-12 minutes to cook.
5 Add in the freshly cooked pasta and stir everything together. I like to add my
pasta right from the water so it pulls more starch with it but you can strain if
you prefer. Just toss the pan around with some tongs and you’re good to go. You
can also squeeze in some of the lemon juice from the zested lemon to brighten
the sauce up a bit.
6 Plate the pasta directly to a bowl and grate over as much cheese as you like.
You can also add things like more black pepper, chili flakes, and yes,
breadcrumbs. Enjoy!

Anchovy Pasta

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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