Spaghetti with Anchovy Garlic Sauce
Anchovy paste adds umami punch to an elemental garlic-and-butter sauce that's perfect tossed with a thin pasta like spaghetti. Helen Rosner
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Anchovy paste lends umami richness to a simple garlic-butter sauce in this quick and easy weeknight supper. Seek out delicate noodles like thin spaghetti or capellini for this aromatic anchovy pasta dish.

Spaghetti with Anchovy Garlic Sauce Spaghetti with Anchovy Garlic Sauce
Anchovy paste adds an umami flavor to a simple garlic and butter sauce, perfect tossed with a thin pasta such as spaghetti.
Yield: serves 2-4

Ingredients

  • 13 cup olive oil
  • 4 cloves garlic, mashed into a paste
  • 1 (2-oz.) tin oil-packed anchovies, mashed into a paste
  • Pinch crushed red chile flakes
  • 4 tbsp. butter, cubed and chilled
  • 8 oz. spaghetti
  • 2 tbsp. finely chopped parsley
  • Kosher salt and freshly ground black pepper, to taste
  • Freshly grated parmesan, for garnish

Instructions

  1. Heat oil in a 12” skillet over medium heat. Add garlic; cook, stirring occasionally, until golden, 2–3 minutes. Add anchovy paste and chile flakes; cook until deeply caramelized, about 5 minutes. Reduce heat to medium-low; slowly stir in butter to make a smooth sauce.
  2. Meanwhile, bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes.
  3. Add spaghetti and parsley to skillet and season with salt and pepper; toss to coat. Divide among serving bowls and garnish with parmesan.

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The Best Anchovies Are Perfect on Their Own

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