This easy and delicious Pasta con Acciughe is a traditional Italian dish made with spaghetti, anchovies, lemon, and herbs.
Fish is the foundation of a healthy diet and a key to longevity, especially oily fish like anchovies or mackerel. However, many people dislike these fish because they find them too “fishy.” In this Pasta con Acciughe recipe, that’s not the case at all! Enhanced with lemon and parsley, the flavors are fresh, bright, and delicious.
Unlike pasta puttanesca, this recipe doesn’t contain tomatoes or olives but features one secret ingredient- anchovies. These small, flavorful fish, when melted in the olive oil, add a deep umami flavor that creates a unique twist on traditional Italian pasta recipes.
Why will you love this recipe?
- Quick, Easy, and Incredibly Flavorful – Ready in minutes with just a few simple ingredients. Anchovies, lemon, and herbs create a rich, savory, and zesty taste.
- Light Yet Satisfying Longevity Recipe – A perfect balance of healthy fats, protein, and fresh flavors. Anchovies are packed with omega-3s, supporting heart and brain health.
- Authentic Italian Simplicity – Not from a Blue Zone but inspired by traditional Mediterranean cuisine that uses the same principles of eating wholesome, fresh, and nutritious foods.
Spaghetti alle Acciughe Ingredients
pasta
A popular pasta choice for pasta con acciughe is spaghetti, and that is what I used in this recipe. You can use any long, thin noodle will work (like linguine, bucatini and vermicelli)
Anchovy
For deep umami flavor I used 4 fresh anchovies in this dish, if you want to take umami vibes into the next level, you can use 6-8 pieces.
Alternativelly, you can use tinned anchovies if fresh are not available.
Lemon
You will need both lemon juice and lemon zest to get the right zingy flavor. You can also use this lemon powder.
Fresh parsley
A generous handful of chopped parsley adds color and bright flavor to the dish. Dried parsley is also a good alternative.
Extra-virgin olive oil
Garlic
Mince 4 to 5 large cloves to infuse the extra virgin olive oil with a garlicky flavor.
How to make Pasta con Acciughe
First step: Cook pasta
Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes for al dente. Drain, reserving a cup of pasta cooking water.
Second step: Make the sauce
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the finely chopped parsley and cook for another minute. Toss in the anchovies and cook for around 2 minutes until they begin to melt into the oil. Mash them down with a spoon so they break up and melt into the mix. Lastly, add the lemon zest to the lemon juice and stir it all through.
Third step: Transfer pasta into anchovy sauce
Add the cooked and drained pasta into the pan with the anchovy mixture. You can splash a bit of super-starchy pasta water to help the anchovy sauce emulsify and cling to the spaghetti. Stir to coat the pasta evenly, adjusting with more pasta water if necessary.
Fourth step: Finish and serve
Because of the salty ingredients, you may not need or season lightly with salt but add some black pepper. Sprinkle with fresh parsley and red pepper flakes (Peperoncino) if desired. Serve immediately.
How to Serve Spaghetti with Achovies
Spaghetti alle acciughe is a filling meal all on its own and doesn’t really need a side. Garlic bread is never a bad start to this comforting meal. For me, I like to add a big salad such as Panzanella Toscana salad, Beet Kale Salad or Politiki salad.
Spaghetti con Acciughe Variations
- With Parmesan – Add a generous sprinkle of grated Parmesan cheese on top. Traditionally, Italians never serve parmesan with fish pasta as the cheese can overpower the delicate taste of seafood; this dish is an exception.
- With Canned Tuna – Swap out the anchovies for canned tuna. This variation provides a milder taste and might be a great option for those who prefer tuna over anchovies.
- With Tomatoes, Olives, and Capers – For a traditional twist, add tomatoes, olives, and capers to create a more robust, Mediterranean-style sauce reminiscent of pasta puttanesca. This variation is great with this Rhubarb Lemonade.
- Con la Olio e Aglio – Enhance the dish by finishing it with a drizzle of olive oil and a touch of garlic for a fragrant, golden finish.
How to store Pasta alla Acciughe e Limone leftover
For the best flavor and texture, only mix as much pasta and sauce as can be eaten in one sitting. YOu can store any leftover of anchovy sauce in an airtight container in the fridge for 4 to 5 days.
To reheat, place the sauce in a pan over medium heat. If it appears dry, add a splash of water to loosen it. Prepare a fresh batch of pasta and serve.
Other pasta recipes you will like
Easy Pasta con Acciughe: Spaghetti with Anchovies
Ingredients
- 4 pieces anchovies fresh
- 1 cup Pasta Spaghetti
- ½ cup parsley chopped fresh
- 3 cloves garlic minced
- 1 tablespoon olive oil Extra virgin
- 1 lemon Zest and juice
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes for al dente. Drain, reserving a cup of pasta cooking water.1 cup Pasta
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add finely chopped parsley and saute for 1 more minute. Add the anchovies and cook them for around 2 minutes, tossing so that the anchovies begin to melt into the oil. Mash them down with a spoon so they break up and melt into the mix. Lastly, add the lemon zest to the lemon juice and stir it all through.4 pieces anchovies, ½ cup parsley, 3 cloves garlic, 1 tablespoon olive oil, 1 lemon
- add the cooked and drained pasta into the pan with the anchovy mixture. You can splash a bit of super-starchy pasta water to help the anchovy sauce emulsify and cling to the spaghetti. Stir to coat the pasta evenly, adjusting with more pasta water if necessary.
- Because of the salty ingredients, you may not need or season lightly with salt but add some black pepper. Sprinkle with fresh parsley and red pepper flakes (Peperoncino) if desired. Serve immediately.Salt and pepper
