Spaghetti with anchovies
Spaghetti with anchovies is a easy Italian recipe that serves 2. 650 calories per serving. Recipe by KQED on YouTube.
Prep: 8 min | Cook: 15 min | Total: 33 min
Cost: $5.79 total, $2.90 per serving
Ingredients
- 8 ounces Spaghetti (dry spaghetti, about half a pound)
- 2 ounces Anchovy Fillets (canned in oil) (about 8 fillets, drained)
- 3 cloves Garlic Cloves (peeled and minced)
- 0.5 pepper Jalapeño Pepper (half, seeded if less heat, thinly sliced)
- 2 tablespoons Parmesan Cheese (freshly grated)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Fresh Parsley (chopped, for garnish)
- to taste Salt (for pasta water)
- ½ cup Reserved Pasta Cooking Water (saved from boiling pasta)
Instructions
Cook the Spaghetti
Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook 11‑15 minutes until al dente, stirring occasionally.
Time: PT12M
Temperature: boiling
Prep the Sauce Ingredients
While the pasta cooks, mince the garlic, slice the half jalapeño (remove seeds for milder heat), and roughly chop the anchovy fillets.
Time: PT5M
Combine Sauce Base
In a microwave‑safe bowl, combine the chopped anchovies, minced garlic, sliced jalapeño, grated Parmesan, and olive oil. Stir to blend.
Time: PT0M
Microwave the Sauce
Microwave the bowl on high for 1 minute 30 seconds, just until the garlic softens and the mixture is fragrant.
Time: PT1M30S
Drain the Pasta and Reserve Water
When the spaghetti is al dente, scoop out ½ cup of the hot cooking water, then drain the pasta in a colander, letting it sit briefly to dry.
Time: PT2M
Finish the Dish
Return the drained spaghetti to the pot, pour in the microwaved sauce and the reserved pasta water, and toss over low heat for 2‑3 minutes until the sauce coats each strand and thickens slightly.
Time: PT2M
Temperature: low heat
Plate and Garnish
Divide the pasta between plates, sprinkle with extra grated Parmesan, a drizzle of olive oil, and the chopped parsley. Serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 650
- Protein
- 24g
- Carbohydrates
- 80g
- Fat
- 28g
- Fiber
- 3g
Dietary info: Contains gluten, Contains dairy, Contains fish, Non‑vegetarian
Allergens: Fish (anchovies), Dairy (Parmesan), Gluten (spaghetti)
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine
- Instead of Anchovy Fillets (canned in oil): Anchovy paste (1 tbsp)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Jalapeño Pepper: Red pepper flakes (¼ tsp)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Olive Oil: Vegetable oil
- Instead of Fresh Parsley: Fresh basil
- Instead of Reserved Pasta Cooking Water: Chicken broth or vegetable broth
Equipment Needed
- Large Pot
- Colander
- Microwave‑Safe Bowl
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Grater
- Tongs or Large Spoon
Critical Steps — Do Not Skip
- Cooking spaghetti to al dente ensures the pasta holds up when tossed with the sauce
- Microwaving the anchovy‑garlic mixture gently cooks the aromatics without burning
- Tossing the pasta with reserved cooking water creates a silky emulsion that coats each strand
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor
- A tiny squeeze of fresh lemon juice at the end adds brightness
- If you prefer a deeper anchovy flavor, briefly sauté the fillets in a dry pan before adding the other ingredients
Troubleshooting
Sauce is too thick
Add a little more reserved pasta water, 1‑2 tbsp at a time, and toss until smooth.
Sauce is watery
Let the pasta sit in the pan a minute longer; the starches will absorb excess liquid.
Pasta is overcooked
Cook the spaghetti al dente (firm to the bite) and test a minute before the package time.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water.
Freezer: Not recommended; pasta may become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The anchovy‑garlic‑Parmesan mixture can be prepared up to 2 days ahead and kept refrigerated; re‑microwave briefly before tossing with pasta
- Reserve extra pasta water while cooking; it’s the secret to a glossy sauce
Frequently Asked Questions
What is the cultural significance and history of spaghetti with anchovies in Italian cuisine?
Anchovies have been a staple in coastal Italian cooking for centuries, prized for their salty umami that enriches simple pasta dishes. The classic “spaghetti alle acciughe” reflects the resourceful Mediterranean tradition of turning preserved fish into a flavorful sauce with pantry basics like garlic and olive oil.
What are the traditional regional variations of anchovy pasta in Italy?
In Liguria, anchovies are paired with pine nuts and raisins for a sweet‑savory “pesto alla genovese.” In Naples, they appear in the iconic “spaghetti alle vongole e acciughe” with clams. The simple garlic‑olive oil version, like this recipe, is common throughout the south where anchovies are abundant.
How is spaghetti with anchovies traditionally served in Italy?
It is typically served as a primi piatto (first course) at lunch or dinner, often with a drizzle of extra‑virgin olive oil, a sprinkle of fresh parsley, and a generous shaving of Parmesan. It may be accompanied by a crisp white wine such as Vermentino.
On what occasions is anchovy spaghetti traditionally enjoyed in Italian culture?
It is a everyday family meal but also appears at informal gatherings, seaside festivals, and as a quick supper after market days when fresh anchovies are on sale. Its simplicity makes it a favorite for weeknight dinners.
How does spaghetti with anchovies fit into the broader Italian cuisine tradition?
The dish exemplifies Italy’s “cucina povera” – cooking with few, high‑quality ingredients. Anchovies provide a salty depth that reduces the need for heavy sauces, aligning with the Italian philosophy of letting each ingredient shine.
What are the authentic traditional ingredients for spaghetti with anchovies versus acceptable substitutes?
Authentic ingredients include dried spaghetti, canned anchovy fillets in oil, fresh garlic, extra‑virgin olive oil, grated Parmigiano‑Reggiano, and fresh parsley. Acceptable substitutes are anchovy paste (1 tbsp), Pecorino Romano for Parmesan, and a pinch of red‑pepper flakes if jalapeño is unavailable.
What other Italian dishes pair well with spaghetti with anchovies?
A light arugula salad with lemon vinaigrette, grilled zucchini, or a simple bruschetta with tomatoes complement the salty pasta. For a fuller meal, serve with a crisp white wine and a classic Caprese salad.
What makes spaghetti with anchovies special or unique in Italian cuisine?
The anchovies deliver a concentrated umami that transforms a modest pasta into a savory, briny experience without heavy cream or cheese. The quick microwave step preserves the delicate garlic flavor while keeping the sauce light.
What are the most common mistakes to avoid when making spaghetti with anchovies?
Overcooking the pasta, which makes it mushy; microwaving the sauce too long, which can burn the garlic; and forgetting to reserve pasta water, which is essential for emulsifying the sauce. Also, adding too much oil can make the dish greasy.
How do I know when the spaghetti with anchovies is done cooking?
The spaghetti should be al dente—tender but still firm when bitten. The sauce should coat each strand and appear glossy after the final toss; if it looks dry, add a splash more reserved pasta water.
Can I make the anchovy‑garlic sauce ahead of time and how should I store it?
Yes, prepare the sauce up to the microwaving step, let it cool, then refrigerate in an airtight container for up to 2 days. Re‑heat gently in the microwave before combining with freshly cooked pasta.
What does the YouTube channel KQED specialize in?
The YouTube channel KQED focuses on public‑media programming that includes cooking demonstrations, food culture stories, and educational segments like Jacques Pepin’s simple home‑cooking tutorials, emphasizing approachable techniques for everyday cooks.
Last updated: September 1, 2026
