Easy Anchovy Pasta Recipe | Italian Classic

Enjoy this light and flavorful Italian Anchovy Pasta inspired by traditional recipes from Southern Italy. Made with just a few simple ingredients like garlic, chili, sweet cherry tomatoes, a splash of white wine, and high-quality European anchovies, this classic Pasta alle Acciughe is quick, deeply savory, and perfect for a summer meal.

The anchovies melt into the sauce leaving no fishiness but rich umami flavor. A little heat from the chili, a touch of fresh tomato, and the brightness of fresh basil bring everything together for an authentic Southern Italian pasta sauce that’s easy and delicious.

If you’re looking for a simple yet impressive seafood pasta recipe from Southern Italy, this anchovy pasta is perfect for weeknights or entertaining guests. Try this classic Italian dish and enjoy the bold flavors of the Mediterranean coast.

👉 Step by step instructions are all shown in the video.
Buon appetito!

⸻

🍝 Ingredients:
   •   220 to 230 grams spaghetti
   •   Salt for pasta water
   •   Half teaspoon chopped dried chili
   •   2 cloves garlic minced
   •   6 European anchovy fillets in oil
   •   1 tablespoon tomato paste
   •   5 large cherry tomatoes quartered
   •   Half cup good white wine (drinkable quality)
   •   1 cup reserved pasta water
   •   Black pepper to taste
   •   Fresh basil to garnish

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If you think you don’t like anything with enchovies in it, trust me, you’re going to be pleasantly surprised with this one. Pasta alle. This is one of those pastas anyone who’s had this in Italy were taken back and surprised by how much they loved it. It uses European anchovies. It just completely melts in the dish. No fishiness. Let me show you how to make them. First things first, put a pot of water to boil. Now, let’s prepare the ingredients. Here I have three very tiny chili peppers. This is pretty spicy. It’s very tiny, but it’s crazy. Give your peppers a fine chop. This is not going to be a spicy dish in the end. It just leaves a gentle warm heat. Two garlic cloves. Mince them up. I have some very fresh Genovves basil here. These are European anchovies. You can actually typically find them in those little small bottles. Here I have about five large cherry tomatoes. We just going to quarter them. That’s it. Keep them aside. When your water is boiling, salt them like the sea. Add in your pasta. I’m using 220 g. A good serving for two people. Make sure they’re all cooking at the same time together. Now, bring a pan. Heat them up. Add about 3 tbsp of olive oil. Just right for two people. Go in with your garlic and your chili. Very low heat. Saute this for about 40 seconds. You don’t want the garlic to burn. So, make sure it’s on very, very low heat. Now, add in about six pieces of the anchovi. That’s just the right amount for about two people. These anchovies are going to completely melt into the dish later, so you won’t see them swimming around. Saute this for about a minute. a minute. Now go in with about 1 tbsp of tomato paste. You want to cook this tomato paste well. This will take you another minute. Now go in with half a glass of white wine. A good regular drinking wine. If you’re not using wine, straight move to the next step. Now bring up your heat to medium high. We just want to cook off most of the alcohol. This will take you roughly about 3 minutes. You will see the liquid reduce a little. And what remains is just the liquid and the flavor. Notice it’ll start to reduce a little. Now, after 3 minutes, once the alcohol is mostly gone, lower the heat and bring in your cherry tomatoes. These cherry tomatoes, we don’t want them to totally melt into the dish. You want to leave few pieces still intact in just a few pieces. We’re going to press them down later. Go in with about a ladle of pasta water. Now, this will take you another probably about 2 minutes. Check on your pasta. Cook according to package instruction. We’re going to press down a few cherry tomatoes. When your pasta is al dente, bring them over to the pan. Now, here in the pan, we’re just going to completely cook them off only for about 30 40 seconds. That’s it. We want the flavors to all combine. And oh my god, this pasta is already really really smelling so good. When it becomes too dry, add a little more pasta water. And now go in with a little bit of cracked black pepper. Not too much. Just want to season them very lightly with pepper. That’s it. Now you notice the liquid will start drying up and the pasta will also absorb it. Once it’s ready, plate your pasta. Add in that delicious sauce over. Now, this is where we’re going to tear and put in our basil. Tear your basil. Garnish. Enjoy this absolutely divine pasta alia. I hope you love it as much as I do. And as usual, see you in the next one.