Spaghetti with Anchovy Garlic Sauce

A punchy pantry main—in 15 minutes.

  • Serves


  • Cook

    15 minutes


By SAVEUR Editors

Updated on January 16, 2024

A quick anchovy-garlic paste lends umami richness to the garlic-butter sauce in this weeknight pantry recipe. Seek out thin slow-dried spaghetti or capellini, and be sure to taste the pasta as it boils as cook times vary widely among brands. 

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.


  • 8 oz. spaghetti
  • Kosher salt and freshly ground black pepper
  • ⅓ cup olive oil
  • 4 garlic cloves, mashed into a paste
  • Pinch crushed red chile flakes
  • One 2-oz. tin oil-packed anchovies, mashed into a paste
  • 4 Tbsp. cold unsalted butter, cubed
  • 2 Tbsp. finely chopped parsley leaves
  • Grated parmesan, for serving


Step 1

Bring a large pot of salted water to a boil, then add the spaghetti and cook until al dente per the package instructions, about 10 minutes. Drain and set aside.  

Step 2

Meanwhile, to a large skillet set over medium heat, add the oil and garlic. Cook, stirring occasionally, until light golden and fragrant, 2–3 minutes. Add the chile flakes and anchovy paste and cook until browned, about 5 minutes. Turn the heat to medium-low, add the butter, and stir until a smooth sauce forms. 

Step 3

Add the spaghetti and parsley to the skillet and toss to coat. Serve topped with parmesan. 


The Best Anchovies Are Perfect on Their Own

These salty, umami-rich fish are good enough to stand on their own, or elevate a sauce, spread, or dressing. Shop the story >

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.