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

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.

Yield: serves 2-4


  • 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


  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.


The Best Anchovies Are Perfect on Their Own

Best Anchovies
Belle Morizio

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