Anchovy Butter Pasta
Anchovy butter pasta is a bold, savory dish with lemon and crispy breadcrumbs, ready in under 30 minutes.
Anchovy butter pasta is one of those deceptively simple dishes that packs an incredible punch of flavor. The anchovies melt into butter and garlic to create a deep, nutty, umami-rich sauce that clings to each strand of spaghetti. Add a hit of lemon and some toasted breadcrumbs, and you’ve got a pasta dish that’s both comforting and elegant.
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.
This is a recipe built on pantry staples — anchovies, pasta, butter, garlic — yet it delivers something truly restaurant-worthy. The crunchy panko topping adds a satisfying contrast to the silky noodles, while a touch of lemon juice and zest brightens the richness. It’s perfect for a quick dinner, a solo midnight bite, or an impressive last-minute meal when company shows up.
Why You’ll Love It
Big flavor from simple ingredients. Anchovies, garlic, butter, and lemon transform pantry basics into something special.
Fast and easy. The whole dish comes together in under 30 minutes, including the crispy topping.
Crunchy breadcrumb topping. Adds just the right texture to balance the creamy pasta.
Great for weeknights or entertaining. Bold, impressive flavor with minimal effort.
How to Make Anchovy Butter Pasta
- Toast the breadcrumbs in butter and olive oil with a little garlic until golden, then toss with lemon zest and set aside.
- Cook the spaghetti in salted water until al dente, reserving some of the pasta water before draining.
- Blend the softened butter and anchovies in a food processor until smooth, then melt the mixture in a skillet with garlic and crushed red pepper until lightly browned.
- Add the drained spaghetti to the anchovy butter and toss to coat, adding reserved pasta water gradually to make a silky sauce.
- Season with lemon juice, salt, and pepper, and serve topped with the breadcrumbs and chopped parsley.
Recipe Variations
- Add more heat. Increase the crushed red pepper or finish with Calabrian chili oil.
- Try a different pasta. Linguine, bucatini, or angel hair work well in place of spaghetti.
- Garlicky breadcrumb swap. Use pre-made seasoned crumbs in a pinch — just toast lightly in butter to refresh.
- Add greens. Toss in a handful of arugula or spinach just before serving for color and a bitter note.
Serving Suggestions
- Serve as a main course with a Caesar salad or broccolini.
- Pair with a glass of chilled white wine or sparkling water with lemon.
- Add a side of focaccia to soak up every bit of sauce.
How to Store and Reheat
Refrigerate: Store leftovers in a covered container for up to 2 days.
Freeze? Not recommended due to the texture of the butter and breadcrumb topping.
To Reheat: Reheat gently in a skillet over low heat with a splash of water or butter. Add breadcrumbs just before serving to restore crunch.
Anchovy 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.
- 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.
- Transfer the pasta to a serving dish and top with the crumbs and chopped fresh parsley.
Nutrition
- Serving Size:
- Calories: 605
- Sugar: 3.1 g
- Sodium: 1875.4 mg
- Fat: 33.6 g
- Carbohydrates: 59.1 g
- Fiber: 3.4 g
- Protein: 17.2 g
