Italian · Dinner
Anchovy and Garlic Noodles
Spaghetti tossed with anchovy fillets melted into garlic and olive oil, finished with chili flakes, lemon zest, parsley, and toasted breadcrumbs. The sauce is built in the pan where anchovies dissolve, coating each strand in a salty, savory glaze without cream or tomato.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
412Calories
23.4gProtein
19.1gFat
40.8gCarbs
0.8gSugar
2.4gFiber
1748mgSodium
68mgChol
3gSat Fat
210mgPotassium
57mgCalcium
2.1mgIron
4.8mcgVitamin B12
3.2mgVitamin C
pescatarian
low-calorie
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice garlic thinly, chop parsley, zest lemon, and toast panko breadcrumbs in a dry skillet over medium heat 2 to 3 minutes until golden and fragrant.
2
Sauté
Warm olive oil in the skillet over medium-low heat, add garlic and anchovy fillets, and cook 3 to 4 minutes, breaking anchovies apart, until dissolved.
3
Boil
Cook spaghetti 9 to 10 minutes in salted water until tender with slight bite, then drain, reserving pasta water.
4
Build
Toss drained pasta into skillet with anchovy oil over low heat 1 minute, adding splash of pasta water if needed until glossy.
5
Plate
Twirl pasta onto a plate, scatter toasted breadcrumbs, parsley, lemon zest, and chili flakes on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100gabout 12 fillets from a 2 oz can anchovy fillets
- 150g150g dry spaghetti
- 6 cloves6 cloves garlic
- 4 tbsp4 tbsp olive oil
- 1/2 tsp1/2 tsp chili flakes
- 2 tbsp2 tbsp panko breadcrumbs
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp lemon zest
- salt, to taste for pasta water
