Get a high quality jar of oil packed tuna and make Puttanesca 🤤
Xenocaon
Calabrian pasta: garlic, dried chili, anchovies fried in olive oil, then add whatever blanched vegetable you like until it’s soft and tender; add pasta with enough pasta water and olive oil to emulsify the sauce (make it creamy); then add lemon zest and lemon juice.
Philip-Ilford
Pasta Burro e Alici – anchovies, butter, lemon rind, garlic. and of course pasta.
fabelhaft-gurke
When I make pasta al tonno I mince a few anchovies to add to the tomato sauce. [This recipe](https://www.allrecipes.com/recipe/237065/chef-johns-spaghetti-al-tonno/) is similar to what I do, but I don’t use white wine and I “marinate” the tuna with freshly squeezed lemon, salt, and pepper right at the beginning until it’s time to throw them into the sauce. I’d also consider doubling to two anchovies since one doesn’t seem enough for me.
Responsible-Summer-4
Mix some mashed up in a meatloaf surprisingly good.
Kossyra
I use one in every tomato-based dish, pasta sauce, shakshuka, whatever.
Toasted sourdough, some butter, finely chopped shallots, some fresh herbs, and these fish. Enjoy!
shka328
Mince them into a pate any combine with kewpie, Worcestershire, Dijon, Tabasco, garlic, lemon zest& juice, and a whole lot of parmesan. Mix it all up and put it on romaine with croutons and a whole lot more parmesan!
scienceAurora
Anchovies are fantastic for spaghetti sauce. It adds a unique umami flavor to the sauce like it’s simmered for hours.
paradox_socks
Look up Jacques Pepin’s “Spaghetti with Anchovies” recipe – super simple and absolutely delicious
Straight on a chicken sandwich is unbeatable. But as the base of caesar salad or pasta sauce is great too.
realDespond
pizza or raw dog them like a champ
Oil-of-Vitriol
On saltines with a pinch of salt.
mehrwegpfand
Plenty of suggestions already, but also:
– Amalfi baked lemons
– Ripe tomato, good buffalo mozzarella, olive oil. Basil optional
Airportsnacks
If you like lamb, take a spring of rosemary a quarter clove of garlic, wrap an anchovy around them. Stab the lamb all over, shove the garlic into the lamb so that the anchovy is also in the cut. Season as you like and cook.
JustMeLurkingAround-
Spaghetti alla puttanesca, the whores pasta.
itsjustme9902
As an ex chef, I’m so disappointed in everyone… lots of great recipes, but this should be your go-to: authentic Caesar salad sauce. Mate, it goes on everything, and once you put 4–6 anchovies in the sauce, BANG, life is forever changed.
I say this as a proud partner of a woman who despises these delicious little bastards, yet absolutely inhales Caesar dressing.
Best way to serve: tear apart irregular chunks of freshly toasted sourdough pieces, throw them in a big bowl, drizzle over the sauce, give it a proper mix, then toss those flavour bombs through your favourite salad mix. Thank me later, there’s no coming back from this.
OkTemperature8170
Put one on a thick slice of avocado
-usernamesarehard-
Man, anchovies are incredible. You can use them as a kind of umami flavour bomb in your cooking (as part of the aromatics) or eat them as they are, they’re quite salty so you could eat them in a salad and the other ingredients should cut through nicely. I sometimes just eat them as they are! Enjoyyyy
vampireshorty
Rinse a couple fillets in warm water, mix into some cream cheese with green onion, spread on toasted everything bagel.
29 Comments
‘Bigoli in Salsa’
literally 5 ingredients:
* Bigoli (thick Venetian spaghetti)
* Slow‑cooked onions
* Anchovies melted into the onions
* Olive oil
* Black pepper
Traditional venetian pasta dish, super easy and delicious. I bet if you used the fish olive oil it would be legendary
Put some in a salad, with pasta or on a pizza.
This stuff is amazing, I put it on everything! (You can get by with less olive oil.)
https://nomnompaleo.com/post/31668858279/leons-caper-and-anchovy-miracle-sauce
Make salad dressing or some sort of savory sauce
Eat with soft boiled eggs 🤤
Get a high quality jar of oil packed tuna and make Puttanesca 🤤
Calabrian pasta: garlic, dried chili, anchovies fried in olive oil, then add whatever blanched vegetable you like until it’s soft and tender; add pasta with enough pasta water and olive oil to emulsify the sauce (make it creamy); then add lemon zest and lemon juice.
Pasta Burro e Alici – anchovies, butter, lemon rind, garlic. and of course pasta.
When I make pasta al tonno I mince a few anchovies to add to the tomato sauce. [This recipe](https://www.allrecipes.com/recipe/237065/chef-johns-spaghetti-al-tonno/) is similar to what I do, but I don’t use white wine and I “marinate” the tuna with freshly squeezed lemon, salt, and pepper right at the beginning until it’s time to throw them into the sauce. I’d also consider doubling to two anchovies since one doesn’t seem enough for me.
Mix some mashed up in a meatloaf surprisingly good.
I use one in every tomato-based dish, pasta sauce, shakshuka, whatever.
Make a bunch of fresh caesar dressing.
Eat them on toast with butter.
a BIG and very salty pizza.
Sauté some broccoli rabe in a pan with garlic, crushed red pepper flakes, and olive oil, and dump in a few of those bad boys, including the oil from the jar. Mix everything around well enough, and the anchovies will completely dissolve, lending your greens some delicious umami.
Just eat ’em!
Toasted sourdough, some butter, finely chopped shallots, some fresh herbs, and these fish. Enjoy!
Mince them into a pate any combine with kewpie, Worcestershire, Dijon, Tabasco, garlic, lemon zest& juice, and a whole lot of parmesan. Mix it all up and put it on romaine with croutons and a whole lot more parmesan!
Anchovies are fantastic for spaghetti sauce. It adds a unique umami flavor to the sauce like it’s simmered for hours.
Look up Jacques Pepin’s “Spaghetti with Anchovies” recipe – super simple and absolutely delicious
Pasta puttanesca
If you love garlic, try [bagna cauda](https://www.marcellinaincucina.com/bagna-cauda-in-countryside-of-piedmon/#recipe). Olive oil, garlic, anchovies, and butter all melted together into a dip. Great with bread and veg. It’s one of my favourites!
Straight on a chicken sandwich is unbeatable. But as the base of caesar salad or pasta sauce is great too.
pizza or raw dog them like a champ
On saltines with a pinch of salt.
Plenty of suggestions already, but also:
– Amalfi baked lemons
– Ripe tomato, good buffalo mozzarella, olive oil. Basil optional
If you like lamb, take a spring of rosemary a quarter clove of garlic, wrap an anchovy around them. Stab the lamb all over, shove the garlic into the lamb so that the anchovy is also in the cut. Season as you like and cook.
Spaghetti alla puttanesca, the whores pasta.
As an ex chef, I’m so disappointed in everyone… lots of great recipes, but this should be your go-to: authentic Caesar salad sauce. Mate, it goes on everything, and once you put 4–6 anchovies in the sauce, BANG, life is forever changed.
I say this as a proud partner of a woman who despises these delicious little bastards, yet absolutely inhales Caesar dressing.
Best way to serve: tear apart irregular chunks of freshly toasted sourdough pieces, throw them in a big bowl, drizzle over the sauce, give it a proper mix, then toss those flavour bombs through your favourite salad mix. Thank me later, there’s no coming back from this.
Put one on a thick slice of avocado
Man, anchovies are incredible. You can use them as a kind of umami flavour bomb in your cooking (as part of the aromatics) or eat them as they are, they’re quite salty so you could eat them in a salad and the other ingredients should cut through nicely. I sometimes just eat them as they are! Enjoyyyy
Rinse a couple fillets in warm water, mix into some cream cheese with green onion, spread on toasted everything bagel.