Garlic Anchovy Pasta

Garlic anchovy pasta is a vibrant and flavorful dish that showcases simple, quality ingredients, perfect for busy weeknights. This pantry pasta features thinly sliced garlic and anchovies, which melt into the sauce, providing a rich umami flavor without being overpowering.

The addition of lemon and grated tomatoes brightens the dish, making it feel fresh and light, especially during late summer when tomatoes are at their peak. While technically not a traditional pantry pasta, it utilizes ingredients that are often on hand.

If you’re hesitant about anchovies, this recipe is a great introduction; they dissolve in the sauce, imparting a salty depth rather than a fishy taste. The beauty of this dish lies in its versatility—you can easily substitute ingredients based on what you have, making it a go-to recipe for those last-minute meals.

It’s simple, delicious, and a fantastic way to use up ripe tomatoes.

Ingredients for Garlic Anchovy Pasta

• Anchovy Fillets (8 fillets): These small, salty fish add a deep umami flavor to the dish, dissolving into the sauce for richness without an overpowering fishiness.
• Ripe Tomatoes (3-4 large): Fresh, juicy tomatoes provide a sweet and tangy base for the sauce, making it vibrant and fresh, especially during peak season.
• Garlic (6 cloves): Thinly sliced, garlic adds aromatic depth and a savory kick to the dish, enhancing the overall flavor profile.
• Lemon Zest (from 1 lemon): The zest adds a bright, citrusy note that balances the richness of the anchovies and butter.
• Lemon Juice (from 1 lemon): Freshly squeezed lemon juice contributes acidity and freshness, lifting the flavors of the dish.
• Fresh Basil Leaves (8-10 leaves): Torn basil adds a fragrant herbal element, complementing the other ingredients and enhancing the dish’s freshness.
• Butter (4 tablespoons): Butter enriches the sauce, giving it a silky texture and a luscious finish.
• Olive Oil (1/4 cup): A foundational fat for cooking the garlic and anchovies, olive oil adds flavor and helps emulsify the sauce.
• Pasta Water (1/2 cup): Reserved from cooking the pasta, this starchy water helps to bind and thicken the sauce, ensuring it coats the pasta perfectly.
• Parmigiano Reggiano (for serving): Freshly grated, this hard cheese adds a nutty, savory finish to the dish.
• Extra Virgin Olive Oil (for finishing): A drizzle at the end enhances the flavor and adds richness to the finished pasta.

Step by Step Making process for Garlic Anchovy Pasta

Step 1: Prepare Your Ingredients

Start by prepping your ingredients. Thinly slice the garlic cloves to maximize their flavor release during cooking. Next, grate the ripe tomatoes using a cheese grater. This method helps to create a smooth sauce and makes it easier to incorporate the tomatoes into the dish.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Once boiling, add your choice of pasta (like spaghetti or linguine) and cook it for two minutes less than the package instructions recommend. This is important as the pasta will continue to cook when combined with the sauce.

Step 3: Create the Flavor Base

In a large skillet, add the olive oil and sliced garlic (do not turn on the heat yet). This allows the garlic to infuse the oil as it heats. Turn the heat to low and gently cook the garlic until it becomes fragrant and slightly golden, about 4-5 minutes. Next, add the anchovy fillets to the pan. Cook them until they dissolve into the oil, contributing a rich, savory flavor to the base.

Step 4: Build the Sauce

Once the anchovies have dissolved, add the grated tomatoes, lemon zest, and lemon juice to the skillet. Stir to combine everything and let it simmer. Season the mixture with salt and pepper to taste, adjusting the seasoning as needed. This will create a vibrant sauce packed with flavor.

Step 5: Combine Pasta and Sauce

When the pasta is almost done cooking, reserve about a cup of the pasta water before draining it. Add the drained pasta directly to the sauce in the skillet. Toss everything together, and then mix in the butter and 1/2 cup of the reserved pasta water. Continue to cook for another two minutes, allowing the pasta to absorb the sauce and finish cooking. If the sauce looks too dry, you can add more pasta water to achieve the desired consistency.

Step 6: Finish and Serve

Once the pasta is well coated and the sauce has thickened, remove the skillet from the heat. Add freshly grated Parmigiano Reggiano to the pasta, tossing it gently to combine. For an extra touch of flavor, drizzle some high-quality extra virgin olive oil over the top before serving. Plate your pasta and enjoy this delicious, umami-rich dish!

Tips for making Garlic Anchovy Pasta

1. Quality Ingredients Matter

Since this dish relies on a few simple ingredients, using high-quality anchovies, ripe tomatoes, and good olive oil can make a significant difference in flavor. Look for anchovies packed in oil rather than salt, and opt for fresh, seasonal tomatoes for the best taste.

2. Control the Garlic Cooking Time

When cooking the garlic, keep the heat low to avoid burning it. Burnt garlic can taste bitter and ruin the dish. You want the garlic to become fragrant and golden, so watch it closely and stir occasionally to ensure even cooking.

3. Reserve More Pasta Water

Pasta water is a great tool for adjusting the sauce’s consistency. If you find the sauce is too thick or dry, don’t hesitate to add more reserved pasta water gradually. The starchy water helps emulsify the sauce, making it cling beautifully to the pasta.

FAQ’S