Spaghetti with Anchovy Garlic Sauce Recipe

Spaghetti with Anchovy Garlic Sauce Recipe

Anchovies are small, oily fish known for their intense umami flavor and are widely used in global cuisines as a flavor enhancer rather than a main ingredient. Native to the Mediterranean and parts of the Pacific and Atlantic oceans, anchovies are typically preserved in salt and packed in oil or brine, which gives them their signature pungency. While their taste is often polarizing when eaten on their own, anchovies become beautifully mellow when cooked—melting into sauces, dressings, or sautés—and adding a deep, savory backbone to dishes. They're essential in recipes like Caesar salad dressing, puttanesca sauce, and bagna càuda. On platforms like cookpad, you’ll find creative food recipes that make the most of anchovies’ rich flavor. Beloved by the Home Cook worldwide, anchovies transform simple ingredients into something special. Whether adding depth to pasta or trying new food recipes, anchovies are a pantry staple worth exploring.

Aside from their culinary value, anchovies are incredibly nutritious. They are rich in omega-3 fatty acids, protein, calcium (especially when eaten whole), selenium, and vitamins A and D. Anchovies are also a sustainable seafood choice due to their short life cycles and abundant populations. The following recipe for Spaghetti with Anchovy Garlic Sauce is a quick, deeply flavorful dish that turns this humble fish into a gourmet experience, ideal for a weeknight dinner or an elegant appetizer.

Spaghetti with Anchovy Garlic Sauce Recipe

Ingredients:

• 400g (14 oz) spaghetti
• 6 anchovy fillets (oil-packed), chopped
• 4 cloves garlic, finely sliced
• 1/4 tsp red chili flakes (optional)
• 3 tbsp olive oil
• 2 tbsp chopped fresh parsley
• Zest of 1 lemon (optional)
• Salt and pepper, to taste
• Grated Parmesan (optional)

Instructions:

1. Cook the Pasta:
• Boil spaghetti in salted water according to package instructions. Reserve 1 cup of pasta water before draining.
2. Make the Sauce:
• In a large pan over medium heat, add olive oil.
• Sauté the garlic and chili flakes (if using) for about 1 minute until fragrant.
• Add the chopped anchovies and cook until they dissolve into the oil, about 2 minutes.
3. Combine:
• Add drained spaghetti to the pan and toss to coat.
• Add a bit of the reserved pasta water to loosen the sauce if needed.
• Stir in lemon zest and parsley. Season with pepper (and salt if necessary).
4. Serve:
• Plate immediately with optional grated Parmesan and an extra drizzle of olive oil.

FAQs About Anchovies

Q: Are anchovies the same as sardines?
A: No. Anchovies are smaller, saltier, and usually preserved in oil, while sardines are larger and milder in flavor.

Q: Why do anchovies melt in the pan?
A: Anchovies are preserved in salt and oil, which breaks down their muscle fibers. When heated, they dissolve into the oil, creating a deeply savory base.

Q: Can I use fresh anchovies in recipes?
A: Yes, but fresh anchovies are milder and typically grilled, fried, or marinated. Salt-cured ones are more common for sauces and dressings.

Q: How long do anchovies last once opened?
A: Once opened, keep anchovies submerged in oil in an airtight container in the fridge. They can last up to 2 months.

Q: Are anchovies healthy?
A: Yes. They’re packed with omega-3s, protein, and calcium. However, they are also high in sodium due to preservation.

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