This 15-minute meal comes together with just 5 ingredients. It’s simple and comforting with a depth of flavour you wouldn’t expect from a quick recipe.
Equipment
To make my buttery anchovy noodles at home, here’s what you need:
- chef’s knife
- large pot
- large pan
- wooden spoon/spatula
- measuring cup
Tips for Perfect Noodles
- Can’t eat anchovies? You could try making this with sun dried tomatoes!
- Don’t have spaghetti? This recipe will work with just about any pasta shape, but I prefer something long and stringy, like linguine or angel hair.
- Use whole anchovies not anchovy paste. Although either could work in a pinch, whole anchovies are a lot more flavourful and work best in this recipe.
- Serve it with…grilled vegetable salad or whole roasted chicken.
What do anchovies taste like?
Don’t worry, this is not a stupid question! Okay maybe a little bit… For some reason, anchovies get a bad rap, often mistakenly characterized as “fishy.” But they’re pure deliciousness. Anchovies bring an umami flavour that effortlessly elevates dishes by melting into the background. Think of it as a secret weapon in your kitchen.
Are anchovies and sardines the same thing?
No, babe! I hate to break it to you but they’re completely different! Anchovies are smaller, more likely to be salt cured and often found jarred in olive oil. Sardines are larger, lighter in colour and commonly canned whole in olive oil.
Can I eat anchovy bones?
1000% YES! Because of their small size, the bones can be eaten. And when cooked, the bones will almost completely dissolve or “melt,” leaving pure flavour and zero awkward crunch action.
15-Minute Buttery Anchovy Noodles
1-2
servings15
minutesIngredients
150g spaghetti
3 tbsp olive oil
2 garlic cloves, sliced
5 anchovy fillets
3 tbsp cold butter
Salt (Diamond Crystal)
Cracked black pepper
Directions
Bring a large pot of salty water to boil.
Meanwhile, heat olive oil in a large pan with tall sides. Once hot, add garlic and cook until softened and fragrant, about 2 minutes.
Add anchovy fillets and let melt into the garlicky oil, using the back of your spoon to help it along.
Once melted, add 1/2 cup pasta water and bring to a simmer. Cook until the sauce is slightly thickened. You should be able to pass your spoon through the sauce and it not immediately run back into itself.
By now your pasta should be ready. Reserve another cup of pasta water and drain the rest. Transfer the cooked pasta to the sauce pan and add in your cold butter and 1/2 cup of the reserved pasta water. Stir until the butter is melted and a glossy sauce forms. You might need to add more pasta water as you go to get the right consistency. You’ll know it’s done when all the noodles are coated and the sauce is thick and creamy.
Serve with black pepper and some optional parmesan!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.