When it comes to simple yet flavorful pasta dishes, this anchovy butter pasta is a true standout. The recipe perfectly shows how a few humble ingredients can create something spectacular. Anchovies, garlic, and browned butter form the backbone of the dish, delivering layers of rich, savory umami that coat each strand of spaghetti. A touch of lemon juice adds brightness, cutting through the richness and balancing every bite.
The breadcrumbs bring a delightful crunch to the tender pasta, while the hint of lemon zest ties seamlessly into the dish’s other citrus notes. They’re quick to prepare and add that finishing texture that elevates the overall experience. I use a generous amount of breadcrumbs in this dish because I love the extra flavor and crunch they give the pasta.
The sauce’s heart is a mixture of softened butter and anchovies. When blended and cooked with garlic and a dash of crushed red pepper, the butter has a nutty, slightly caramelized flavor that blends beautifully with the anchovies’ salty depth. The reserved pasta water helps emulsify the sauce, ensuring a luxuriously creamy coating on the spaghetti.
This dish is as practical as it is delicious. Using pantry staples like pasta, breadcrumbs, and anchovies, it’s a recipe you can pull together on short notice while still delivering a restaurant-quality meal. A sprinkle of fresh parsley at the end adds a pop of color and herbal freshness, completing the dish with finesse. Whether you’re looking for a quick weeknight dinner, a midnight meal, or a dinner party dish with minimal effort, anchovy butter pasta ticks all the boxes.
PrintAnchovy Butter Pasta
This dish is as practical as it is delicious. Using pantry staples like pasta, breadcrumbs, and anchovies, it’s a recipe you can pull together on short notice while still delivering a spectacular meal.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon lemon zest (finely grated)
- 1 clove garlic (finely grated)
For the Pasta
- 8 ounces spaghetti
- 1 tablespoon kosher salt
For the Anchovy butter
- 3 or 4 anchovy fillets, packed in oil, mashed
- 8 tablespoons butter, softened
- 2 cloves garlic, halved
- Dash crushed red pepper
For Finishing
- 2 to 3 teaspoons lemon juice
- Salt and freshly ground black pepper
- Finely chopped parsley
Instructions
- Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a sauté pan over medium heat. Add the finely grated garlic clove and breadcrumbs and cook, stirring constantly, for 2 to 4 minutes or until the crumbs are lightly browned. Transfer the crumbs to a bowl and toss with the lemon zest. Set aside. Wipe out the pan.
- Put a large pot of about 3 quarts of water on to boil with 1 tablespoon of kosher salt. Add the spaghetti and cook to al dente following the package directions. Reserve 1 cup of the cooking water and drain the spaghetti.
Credit: Diana Rattray - Meanwhile, cut the butter into chunks and put it in a small food processor with the anchovy fillets; process until the mixture is smooth. Melt the butter and anchovy mixture in the same sauté pan over medium heat. Add the mashed garlic halves and crushed red pepper and continue cooking for 4 to 5 minutes or until the butter is lightly browned. Remove the pan from the heat.
- Add the drained spaghetti to the pan and toss with the anchovy butter. Place it back on medium heat and continue tossing, adding some reserved cooking water a little at a time until the sauce looks creamy. Add extra butter if you like. Taste and season with lemon juice, salt, and freshly ground black pepper to taste.
Credit: Diana Rattray - Transfer the pasta to a serving dish and top with the crumbs and chopped fresh parsley.
Credit: Diana Rattray
