34 Savory Anchovy Pasta Recipes You’ll Love

You might be surprised by how anchovies can transform your pasta dishes from simple to spectacular. These tiny flavor powerhouses add incredible umami depth to everything from quick weeknight dinners to elegant comfort meals. Whether you’re an anchovy enthusiast or just anchovy-curious, we’ve gathered 34 savory recipes that will make you fall in love with this versatile ingredient. Get ready to discover your new favorite pasta dishes!

Spaghetti with Anchovy Garlic Sauce

Kick boring pasta night to the curb. This anchovy garlic spaghetti delivers salty, savory flavor in under 20 minutes—no fancy skills required.

Ingredients

• 8 oz spaghetti
• 4 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, thinly sliced
• 4 anchovy fillets, packed in oil
• 1/4 tsp red pepper flakes (adjust to heat preference)
• 1/4 cup chopped fresh parsley
• 1/4 cup pasta water, reserved
• Salt for pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup of pasta water, then drain spaghetti completely.
4. Heat olive oil in a large skillet over medium-low heat until shimmering.
5. Add garlic slices and cook for 1–2 minutes until fragrant and lightly golden, stirring constantly to avoid burning.
6. Add anchovy fillets and red pepper flakes, mashing anchovies with a spoon until they dissolve into the oil, about 1 minute.
7. Tip: If the garlic browns too quickly, reduce heat immediately to prevent bitterness.
8. Increase heat to medium and add drained spaghetti directly to the skillet.
9. Pour in reserved pasta water and toss vigorously with tongs for 1–2 minutes until sauce emulsifies and coats each strand.
10. Tip: The starchy pasta water is key—it helps the sauce cling to the spaghetti.
11. Remove skillet from heat and stir in chopped parsley until evenly distributed.
12. Tip: For extra freshness, reserve a sprinkle of parsley to garnish after plating.
13. Divide spaghetti among plates and serve immediately.

Whip up this dish for a weeknight win. The sauce clings to each strand with a glossy, savory finish, while the anchovies melt into a deep umami base. Try topping with lemon zest or toasted breadcrumbs for crunch.

Linguine with Anchovy and Capers

Just when you thought pasta couldn’t get more addictive, this briny, garlicky linguine proves otherwise. Jumpstart your weeknight dinner with this lightning-fast dish that packs more flavor than your entire spice rack. Seriously, it’s the kind of meal that’ll have you questioning why you ever ordered takeout.

Ingredients

• 8 oz linguine
• 3 tbsp olive oil (extra virgin preferred)
• 4 garlic cloves, thinly sliced
• 4 anchovy fillets, oil-packed
• 2 tbsp capers, drained
• 1/4 tsp red pepper flakes (adjust heat level)
• 1/4 cup fresh parsley, chopped
• 1/4 cup reserved pasta water
• Salt for pasta water only
• Black pepper, freshly ground

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add linguine and cook for 9-11 minutes until al dente (check package timing).
4. Reserve 1/4 cup of pasta water before draining.
5. Heat olive oil in a large skillet over medium heat for 1 minute.
6. Add garlic slices and cook for 60-90 seconds until fragrant but not browned.
7. Add anchovy fillets and mash with a wooden spoon until they dissolve into the oil.
8. Stir in capers and red pepper flakes, cooking for 30 seconds to bloom flavors.
9. Add drained linguine directly to the skillet.
10. Pour in reserved pasta water and toss continuously for 1-2 minutes until sauce emulsifies.
11. Remove skillet from heat and stir in chopped parsley.
12. Season with freshly ground black pepper to finish.

Outrageously good doesn’t even cover it—the linguine boasts a silky, clingy sauce that coats every strand with briny depth. That salty-umami punch from the anchovies and capers makes each bite more compelling than the last. Try topping with lemon zest or serving alongside grilled shrimp to take this from weeknight wonder to dinner party star.

Anchovy and Olive Pasta Puttanesca

Overwhelmed by bland pasta? This anchovy and olive puttanesca smacks your taste buds awake. Bold flavors punch through in under 30 minutes—perfect for chaotic weeknights when you crave something fiercely delicious.

Ingredients

– 1 lb spaghetti
– 3 tbsp olive oil (extra virgin for best flavor)
– 4 garlic cloves, minced
– 6 anchovy fillets, packed in oil
– 1/2 tsp red pepper flakes (adjust heat level)
– 1/2 cup pitted Kalamata olives, roughly chopped
– 1/4 cup capers, drained
– 1 (28 oz) can crushed tomatoes
– 1/4 cup fresh parsley, chopped (plus extra for garnish)
– Salt to season pasta water

Instructions

1. Fill a large pot with 6 quarts of water, add 2 tablespoons of salt, and bring to a rolling boil over high heat.
2. Add spaghetti to boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Stir in anchovy fillets and red pepper flakes, mashing anchovies with a wooden spoon until they dissolve into the oil.
6. Add chopped olives and capers, cooking for 2 minutes to release their briny flavors.
7. Pour in crushed tomatoes, bring to a simmer, then reduce heat to low and cook for 8 minutes.
8. Reserve 1 cup of pasta water before draining spaghetti.
9. Transfer drained spaghetti directly into the skillet with sauce.
10. Toss pasta with sauce over low heat, adding reserved pasta water 1/4 cup at a time until sauce coats noodles evenly.
11. Stir in chopped parsley until just wilted.
12. Divide pasta among bowls and garnish with additional parsley. Keep it saucy—the residual heat wilts the garnish perfectly. Know that briny olives and umami-rich anchovies create a savory depth that clings to every strand. The capers add pops of saltiness against the bright tomato base. Serve immediately with crusty bread to swipe up every last bit of sauce, or top with a fried egg for extra richness.

Fettuccine with Anchovy Cream Sauce

Ditch the boring pasta routine. This fettuccine with anchovy cream sauce delivers salty, savory, umami goodness in under 30 minutes. Get ready for a flavor bomb that will become your new weeknight hero.

Ingredients

• 8 oz fettuccine
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 (2 oz) can anchovy fillets in oil, drained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges for serving

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Add drained anchovy fillets and cook for 2-3 minutes, mashing with a spoon until they dissolve into the butter.
6. Pour heavy cream into the skillet and bring to a gentle simmer.
7. Reduce heat to low and stir in Parmesan cheese until completely melted and sauce is smooth.
8. Season sauce with black pepper (the anchovies provide enough salt).
9. Reserve 1/2 cup pasta water before draining the fettuccine.
10. Add drained fettuccine directly to the cream sauce in the skillet.
11. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time until sauce reaches desired consistency.
12. Remove from heat and stir in chopped parsley.

Rich, creamy sauce clings perfectly to every strand of fettuccine. The anchovies melt away, leaving behind deep umami flavor without tasting fishy. Serve with extra Parmesan and a squeeze of fresh lemon to cut through the richness.

Penne with Tomato, Anchovy, and Basil

Perfectly salty, savory, and ready in minutes—this penne dish delivers big flavor with minimal effort. Packed with umami-rich anchovies, sweet tomatoes, and fresh basil, it’s a weeknight hero you’ll crave again and again.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil (or any neutral oil)
• 4 anchovy fillets, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup fresh basil leaves, torn
• 1/4 tsp red pepper flakes (adjust to heat preference)
• Salt, to season pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne and cook for 9–11 minutes, stirring occasionally, until al dente (check package instructions for exact timing).
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add chopped anchovies and cook for 1–2 minutes, mashing with a spoon until they dissolve into the oil.
5. Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant (don’t let garlic brown).
6. Pour in the diced tomatoes with their juices and simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
7. Reserve 1/2 cup of pasta water before draining the penne.
8. Add drained penne to the skillet with the tomato-anchovy sauce.
9. Toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce.
10. Remove from heat and stir in torn basil leaves just before serving.

Zesty and robust, this pasta balances the briny depth of anchovies with the brightness of basil. Serve it with a sprinkle of extra red pepper flakes for heat or alongside a crisp green salad to round out the meal.

Tagliatelle with Lemon Anchovy Butter

Zesty doesn’t begin to describe this lightning-fast pasta that’ll become your new weeknight hero. Whip up silky tagliatelle coated in a punchy lemon-anchovy butter sauce that comes together in less time than your delivery would arrive. Seriously, forget takeout—this is your new 15-minute flavor bomb.

Ingredients

– 8 oz dried tagliatelle
– 4 tbsp unsalted butter
– 4 anchovy fillets, packed in oil
– 2 garlic cloves, minced
– 1 lemon, zested and juiced
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 tsp red pepper flakes
– 1/2 tsp freshly ground black pepper
– 1/2 tsp kosher salt

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 oz dried tagliatelle to the boiling water and cook for 8-10 minutes until al dente (check package instructions for exact timing).
4. Reserve 1 cup of pasta water before draining the tagliatelle.
5. Melt 4 tablespoons of unsalted butter in a large skillet over medium heat.
6. Add 4 anchovy fillets to the melted butter and cook for 2 minutes, mashing with a wooden spoon until they dissolve into the butter.
7. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
8. Add 1/4 teaspoon red pepper flakes and toast for 30 seconds to release their oils.
9. Pour in the juice from 1 lemon and stir to combine.
10. Add the drained tagliatelle directly to the skillet.
11. Toss the pasta continuously with tongs to coat evenly with the sauce.
12. Gradually add 1/2 cup of reserved pasta water while tossing to create an emulsified sauce.
13. Sprinkle in 1/4 cup grated Parmesan cheese and toss until melted and creamy.
14. Stir in the zest from 1 lemon and 1/4 cup chopped fresh parsley.
15. Season with 1/2 teaspoon black pepper and additional salt if needed.
16. Remove from heat and serve immediately.

Get ready for the most addictive pasta texture—silky strands clinging to that briny, buttery sauce with just the right citrus kick. Garnish with extra lemon zest and serve alongside a crisp green salad for the perfect balanced meal. This dish transforms beautifully when topped with toasted breadcrumbs for extra crunch.

Anchovy and Chili Spaghetti Aglio e Olio

Y’all need this spicy, umami-packed pasta in your life. This anchovy and chili spaghetti transforms pantry staples into a restaurant-worthy dish in under 20 minutes. Get ready for garlicky, fiery perfection that’ll become your new weeknight obsession.

Ingredients

– 8 oz spaghetti
– 1/4 cup extra virgin olive oil (or any high-quality olive oil)
– 6 garlic cloves, thinly sliced
– 4 anchovy fillets, packed in oil
– 1 tsp red pepper flakes (adjust for heat preference)
– 1/4 cup fresh parsley, chopped
– 1/2 lemon, juiced
– Salt for pasta water

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining, then set spaghetti aside.
4. Heat olive oil in a large skillet over medium-low heat for 2 minutes until shimmering.
5. Add garlic slices and cook for 1-2 minutes until fragrant and lightly golden, watching carefully to prevent burning.
6. Add anchovy fillets and cook for 1 minute, mashing with a wooden spoon until they dissolve into the oil.
7. Stir in red pepper flakes and cook for 30 seconds until fragrant.
8. Increase heat to medium and add drained spaghetti to the skillet.
9. Toss spaghetti vigorously with tongs to coat evenly with the oil mixture for 1 minute.
10. Add 1/4 cup reserved pasta water and continue tossing until a glossy sauce forms, about 1 more minute.
11. Remove skillet from heat and stir in chopped parsley and lemon juice.
12. Season with additional salt only if needed, as anchovies provide natural saltiness.

Keep this dish simple and let the bold flavors shine. The spaghetti boasts a perfect al dente bite coated in that slick, garlic-infused oil with subtle heat building in the background. Serve immediately with extra chili flakes for heat lovers, or pair with a crisp green salad to balance the richness.

Bucatini with Anchovy and Sun-Dried Tomatoes

Unlock your inner chef with this flavor-packed pasta that transforms pantry staples into restaurant-worthy magic. Bucatini with Anchovy and Sun-Dried Tomatoes delivers salty, savory, and tangy notes in every twirl—perfect for busy weeknights when you crave something extraordinary without the fuss.

Ingredients

• 8 oz bucatini pasta
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, thinly sliced
• 1 (2 oz) can anchovy fillets, drained
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 cup reserved pasta water
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bucatini and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup of pasta water, then drain the pasta completely.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add garlic and cook for 1–2 minutes until fragrant and lightly golden.
6. Stir in anchovies and red pepper flakes, breaking up anchovies with a spoon until they dissolve into the oil.
7. Add sun-dried tomatoes and cook for 2 minutes to soften and release their oils.
8. Tip: Use the oil from the sun-dried tomato jar for extra flavor.
9. Add drained bucatini to the skillet, tossing to coat evenly with the sauce.
10. Pour in reserved pasta water and stir vigorously for 1–2 minutes until the sauce emulsifies and clings to the pasta.
11. Tip: The starch in pasta water helps thicken the sauce naturally.
12. Remove skillet from heat and stir in parsley and Parmesan cheese.
13. Tip: Adding cheese off-heat prevents clumping and preserves its creamy texture.
14. Divide pasta among bowls and serve immediately.

Make this dish your own by topping it with toasted breadcrumbs for crunch or a squeeze of lemon to brighten the salty depth. The bucatini’s hollow centers trap the savory sauce, while sun-dried tomatoes add chewy bursts of sweetness that balance the anchovy’s umami punch.

Rigatoni with Anchovy and Broccoli Rabe

Overwhelmed by bitter greens? Transform broccoli rabe into a savory dream with this umami-packed pasta. Bold anchovies melt into garlicky oil, taming the rabe’s edge while rigatoni catches every saucy bit. Whip this up in 30 minutes for a weeknight win.

Ingredients

– 1 lb rigatoni
– 1 large bunch broccoli rabe, tough stems trimmed (about 8 oz prepped)
– 4 tbsp olive oil, plus extra for drizzling
– 6 garlic cloves, thinly sliced
– 4–6 anchovy fillets, packed in oil (or 1 tbsp anchovy paste)
– ½ tsp red pepper flakes (adjust for heat)
– ½ cup grated Pecorino Romano, plus more for serving
– Salt for pasta water (about 1 tbsp)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rigatoni and cook for 10–12 minutes until al dente, stirring occasionally.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add garlic and red pepper flakes; sauté for 1–2 minutes until fragrant but not browned.
5. Stir in anchovy fillets, mashing with a spoon until they dissolve into the oil, about 1 minute.
6. Add broccoli rabe to the skillet, tossing to coat in the oil mixture.
7. Cook for 4–5 minutes until rabe is wilted and stems are tender-crisp, stirring frequently.
8. Reserve 1 cup of pasta water before draining the rigatoni.
9. Transfer drained pasta directly to the skillet with the broccoli rabe mixture.
10. Pour in ½ cup of reserved pasta water and increase heat to medium-high.
11. Toss vigorously for 1–2 minutes until the sauce emulsifies and clings to the pasta.
12. Remove skillet from heat and stir in grated Pecorino Romano until melted.
13. Season with additional salt only if needed (anchovies and cheese are salty).
Your rigatoni will be glossy, with tender-crisp rabe and a deeply savory sauce. You’ll love the way the hollow pasta traps pockets of garlic-anchovy goodness. Yes, finish with a drizzle of olive oil and extra cheese for a restaurant-worthy bite.

Farfalle with Anchovy and Roasted Red Peppers

Unlock your next pasta obsession with this bold, savory farfalle. Whip up restaurant-quality flavor in under 30 minutes using pantry staples. Anchovies melt into a luxurious sauce that’ll make you forget all about basic tomato pasta.

Ingredients

– 12 oz farfalle pasta
– 4 tbsp olive oil (or any neutral oil)
– 4 garlic cloves, thinly sliced
– 6 anchovy fillets, packed in oil
– 1 cup roasted red peppers, sliced into strips (jarred works great)
– 1/4 tsp red pepper flakes (adjust to heat preference)
– 1/4 cup pasta water, reserved
– 1/4 cup fresh parsley, chopped
– Salt for pasta water only

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add farfalle pasta and cook for 9-11 minutes until al dente, stirring occasionally.
3. Reserve 1/4 cup pasta water before draining, then set pasta aside.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add garlic slices and cook for 1-2 minutes until fragrant but not browned.
6. Add anchovy fillets and red pepper flakes, mashing anchovies with a spoon until they dissolve into the oil.
7. Stir in roasted red pepper strips and cook for 3-4 minutes until warmed through.
8. Pour in reserved pasta water and bring to a simmer, stirring to combine.
9. Add cooked farfalle to the skillet and toss continuously for 1-2 minutes until sauce coats each piece.
10. Remove from heat and stir in fresh parsley until evenly distributed.
11. Serve immediately in warm bowls. Elevate this dish with its silky, clingy sauce and briny-sweet balance. The farfalle’s ridges catch every bit of flavor, while roasted peppers add smoky sweetness. Try topping with toasted breadcrumbs for crunch or serving alongside grilled lemon halves for bright acidity.

Orecchiette with Anchovy, Garlic, and Parsley

Viral pasta perfection starts here. This orecchiette dish delivers salty, garlicky goodness in under 20 minutes. Get ready for your new weeknight obsession.

Ingredients

– 8 oz orecchiette pasta
– 3 tbsp olive oil (or any neutral oil)
– 4 garlic cloves, thinly sliced
– 6 anchovy fillets, packed in oil
– 1/4 cup fresh parsley, chopped
– 1/4 tsp red pepper flakes (adjust to heat preference)
– 1/2 cup pasta water, reserved
– Salt for pasta water

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add orecchiette pasta and cook for 9-11 minutes until al dente.
4. Reserve 1/2 cup of pasta water before draining.
5. Heat olive oil in a large skillet over medium heat for 1 minute.
6. Add sliced garlic and cook for 1-2 minutes until fragrant but not browned.
7. Add anchovy fillets and mash with a wooden spoon until they dissolve into the oil.
8. Stir in red pepper flakes and cook for 30 seconds to bloom the spices.
9. Add drained pasta directly to the skillet.
10. Pour in 1/4 cup of reserved pasta water.
11. Toss continuously for 2 minutes until a glossy sauce forms.
12. Remove skillet from heat.
13. Stir in chopped parsley until evenly distributed.
14. Season with additional salt only if needed after tasting.

Not just another pasta dish—this one brings serious texture with those little ear-shaped cups catching every bit of the salty anchovy sauce. The garlic stays fragrant without burning, while parsley adds fresh contrast. Try topping with toasted breadcrumbs for extra crunch or serving alongside roasted vegetables for a complete meal.

Anchovy Pasta with Caramelized Onions and Kale

Let’s transform pantry staples into a flavor bomb. Load up that skillet for a pasta that punches way above its weight class, delivering salty, sweet, and savory in every single bite.

Ingredients

– 8 oz spaghetti
– 3 tbsp olive oil (or any neutral oil)
– 2 large yellow onions, thinly sliced
– 1 bunch kale, stems removed and leaves chopped
– 4 anchovy fillets, packed in oil
– 3 cloves garlic, minced
– 1/4 tsp red pepper flakes (adjust to heat preference)
– 1/2 cup grated Parmesan cheese, plus more for serving
– Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente, following package directions precisely.
3. Meanwhile, heat olive oil in a large skillet over medium heat.
4. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until deeply golden brown and caramelized.
5. Push onions to one side of the skillet and add anchovy fillets to the empty space.
6. Cook anchovies for 1-2 minutes, mashing with a spoon until they dissolve into the oil.
7. Add minced garlic and red pepper flakes to the skillet, cooking for 30 seconds until fragrant.
8. Stir in chopped kale and cook for 3-4 minutes until wilted and bright green.
9. Reserve 1/2 cup of pasta water before draining the cooked spaghetti.
10. Add drained spaghetti directly to the skillet with the kale mixture.
11. Pour in 1/4 cup of reserved pasta water and toss continuously for 1-2 minutes until a silky sauce forms.
12. Remove skillet from heat and stir in grated Parmesan cheese until melted and creamy.
13. Season generously with black pepper and additional salt only if needed.
Ultimate comfort in a bowl—the spaghetti gets coated in that slick, umami-packed sauce while the kale adds earthy contrast. Serve it straight from the skillet with extra Parmesan for that restaurant-worthy finish.

Cavatelli with Anchovy and Zucchini

Prepare to upgrade your pasta game with this umami-packed cavatelli. Punch up your weeknight dinner with briny anchovies and tender zucchini that caramelize into pure magic. This dish comes together faster than your next TikTok scroll.

Ingredients

• 8 oz dried cavatelli pasta
• 3 medium zucchini, sliced into ¼-inch rounds
• 4 anchovy fillets packed in oil, drained
• 3 cloves garlic, minced
• ¼ cup olive oil
• ½ tsp red pepper flakes, adjust for heat preference
• ¼ cup grated Parmesan cheese, plus more for serving
• 2 tbsp fresh lemon juice
• ¼ cup chopped fresh parsley
• Salt for pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cavatelli to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add anchovy fillets to the hot oil and cook for 1-2 minutes, mashing with a spoon until they dissolve into the oil.
5. Add minced garlic and red pepper flakes to the skillet, cooking for 30 seconds until fragrant but not browned.
6. Add zucchini slices to the skillet in a single layer, cooking for 4-5 minutes until golden brown on one side.
7. Flip zucchini slices and cook for another 3-4 minutes until tender but still slightly firm.
8. Reserve ½ cup of pasta water before draining the cooked cavatelli.
9. Add drained pasta directly to the skillet with zucchini and anchovy mixture.
10. Pour in ¼ cup of reserved pasta water and toss everything together over medium heat for 1 minute to emulsify the sauce.
11. Remove skillet from heat and stir in grated Parmesan cheese until melted and creamy.
12. Drizzle with fresh lemon juice and sprinkle with chopped parsley, tossing to combine.

Keep this beauty simple—the tender cavatelli cradles each savory bite while the zucchini maintains just enough crunch. That briny anchovy base melts into the pasta water creating an unexpectedly luxurious sauce. Try topping with extra Parmesan and serving with crusty bread to soak up every last drop.

Pappardelle with Anchovy, Spinach, and Pine Nuts

Never underestimate the power of pantry staples. Nail this restaurant-worthy pasta with just a few bold ingredients—salty anchovies, fresh spinach, and toasty pine nuts create magic in minutes.

Ingredients

• 8 oz dried pappardelle
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, thinly sliced
• 6 anchovy fillets, packed in oil
• 1/4 tsp red pepper flakes (adjust to heat preference)
• 5 oz fresh spinach
• 1/4 cup pine nuts
• 1/2 lemon, juiced
• 1/4 cup grated Parmesan cheese
• Salt for pasta water

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add pappardelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. Reserve 1 cup of pasta water before draining.
5. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown, shaking pan frequently.
6. Heat olive oil in a large skillet over medium heat.
7. Add garlic slices and cook for 1 minute until fragrant but not browned.
8. Add anchovy fillets and red pepper flakes, mashing anchovies with a spoon until they dissolve into the oil.
9. Add fresh spinach and cook for 2 minutes until wilted, stirring constantly.
10. Add drained pasta to the skillet along with 1/2 cup reserved pasta water.
11. Toss continuously for 1-2 minutes until sauce emulsifies and coats the pasta.
12. Remove from heat and stir in toasted pine nuts, lemon juice, and Parmesan cheese.

Here’s your reward: silky pappardelle coated in that umami-rich anchovy sauce, with crispy pine nuts adding texture in every bite. Heap it into shallow bowls and finish with extra Parmesan for that salty kick—perfect alongside a simple arugula salad.

Conclusion

Outstanding anchovy pasta possibilities await in this collection! From quick weeknight dinners to impressive entertaining dishes, these 34 recipes showcase how versatile and delicious anchovies can be. We hope you find some new favorites to add to your rotation. Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference!