Anchovy Butter Pasta

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.

What You’ll Like About This Recipe

• Deep flavor from minimal ingredients. Anchovies build a savory, almost nutty flavor once they melt into butter. Paired with garlic and a touch of heat, the sauce tastes rich and layered even though it uses just a handful of ingredients.
• A perfect contrast of textures. The crisp lemon–garlic breadcrumbs provide crunch against the creamy, buttery spaghetti. This contrast makes the dish feel complete without needing cheese or heavy add-ins.
• Quick and practical for busy nights. This pasta comes together in under 30 minutes, using ingredients you likely already have. It’s ideal for nights when you need something comforting but don’t want a long prep list.
• Easy to adjust to your taste. More heat? Add extra crushed red pepper. Brighter flavor? Increase the lemon. Creamier sauce? Stir in a bit more butter. The base recipe is flexible and nearly impossible to ruin.
• A great introduction to anchovies. Even anchovy skeptics often love this dish. The fillets dissolve into the butter, leaving no visible pieces and adding flavor that tastes savory rather than fishy.

Ingredient Notes

• Anchovies – Anchovy fillets packed in oil melt completely into the butter, creating a savory base. Quality brands like Ortiz or Agostino Recca offer milder, smoother flavor. If using anchovy paste, start with half the amount and adjust.
• Butter – Softened butter blends easily with anchovies and browns beautifully in the pan. Browning the butter slightly before adding the pasta enhances the nutty aroma.
• Panko breadcrumbs – Light and airy, they toast quickly and stay crisp. You can substitute homemade fresh breadcrumbs for a heartier texture.
• Lemon zest and juice – Zest perfumes the breadcrumbs, while lemon juice brightens the finished pasta and cuts through the richness.
• Spaghetti – Classic here, but linguine or bucatini work well too. The sauce coats long noodles best.

How to Make Anchovy Butter Pasta

1. Toast the breadcrumbs in butter and olive oil until lightly browned. This builds flavor and ensures the crumbs stay crisp once added to the finished pasta, giving the dish texture and contrast.
2. Prepare the pasta in well-salted water. Cooking it to al dente helps it hold its shape when tossed with the buttery sauce. Reserve pasta water before draining—this is essential for adjusting the sauce.
3. Blend the butter and anchovies together until smooth, then melt the mixture in the same pan used for the breadcrumbs. As the butter browns lightly, the anchovies melt into it, creating a deep, savory base.
4. Add garlic halves and crushed red pepper to infuse the butter. Removing the garlic later prevents overpowering the sauce while still lending aromatic warmth.
5. Toss the hot pasta with the anchovy butter, adding reserved pasta water gradually until the sauce becomes creamy and clings to the noodles. A splash of lemon juice balances the richness.
6. Top with the toasted breadcrumbs and parsley just before serving to preserve their crisp texture.

Pro Tips

• Melt the anchovies fully—they should disappear into the butter for maximum flavor.
• Brown the butter lightly to add nuttiness and depth to the sauce.
• Start with less crushed red pepper if unsure; the heat intensifies as the butter cooks.
• Reserve plenty of pasta water—the sauce relies on it for creaminess.
• Add the breadcrumbs right before serving so they stay crisp.

Recipe Variations

• Add vegetables. Toss in sautéed zucchini, spinach, or roasted cherry tomatoes to add freshness and color without overshadowing the anchovy sauce.
• Make it spicy. Increase the crushed red pepper or add a pinch of Calabrian chili paste for a more assertive heat.
• Use flavored breadcrumbs. Mix panko with herbs, parmesan, or even a bit of garlic powder for additional seasoning.
• Try brown butter anchovy sauce. Brown all the butter before blending with anchovies for a deeper, nuttier flavor profile.
• Swap the noodle. Linguine, bucatini, tagliatelle, or even short pasta like orecchiette work beautifully.

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

• Refrigerate leftovers in an airtight container for up to 3 days. The pasta absorbs the sauce as it sits, giving it a slightly richer flavor the next day.
• Freeze only the anchovy butter (not the pasta) for longer storage. The butter freezes well and can be used for quick weeknight meals.
• Reheat gently in a skillet with a spoonful of water or broth to loosen the sauce and help it coat the noodles again without becoming greasy.

Anchovy Butter Pasta

Diana Rattray

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.

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Servings 4 servings

Calories 520

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Course Pasta

Cuisine Italian

Prep Time 12 minutes minutes

Cook Time 15 minutes minutes

Total Time 27 minutes minutes

Ingredients

  

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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 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

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• 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

Calories: 520kcalCarbohydrates: 51gProtein: 10gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 70mgSodium: 2036mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 789IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword anchovy butter, garlic, panko crumbs, pasta, spaghetti

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