Anchovies (white Or Red) Recipe

Bring water to a boil

Fill a large pot with about 4–5 liters (or enough to comfortably cook 0.5 lb pasta) of water and bring to a rolling boil. Add 1 tablespoon kosher salt once boiling.

Prepare sauce base

While the water heats, warm a wide skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter melts and starts to foam, add the 3 thinly sliced garlic cloves and sauté gently for 1–1.5 minutes until fragrant and just starting to turn golden at the edges (do not burn).

Melt in anchovies

Add the 6 anchovy fillets to the skillet (if using oil-packed white anchovies, drain and add; if using salt-cured red anchovies, rinse, pat dry, and roughly chop first). Using a wooden spoon, press and stir the anchovies into the garlic and oil until they dissolve into a glossy paste, about 1–2 minutes.

Add aromatics

Stir in 1 teaspoon red pepper flakes and the 1 tablespoon rinsed chopped capers. Cook together for 30–45 seconds to bloom the flavors. Add 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice, stirring to combine.

Cook pasta

Add the pasta to the boiling salted water and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the pasta cooking water, then drain the pasta.

Finish pasta in pan

Return the skillet with the anchovy-garlic mixture to medium-low. Add the drained pasta to the skillet and toss to combine. Add up to 1/2 cup of reserved pasta water in small increments to create a silky sauce, tossing constantly. If needed, add the remaining 1 tablespoon olive oil to loosen the sauce. Cook and toss for 1–2 minutes until pasta is al dente and sauce clings.

Season and finish

Stir in 2 tablespoons chopped fresh parsley and freshly ground black pepper (about 1/4 tsp). Taste and adjust with a pinch of salt only if necessary (anchovies are salty). If desired, stir in 1/4 cup grated Pecorino or Parmesan to add creaminess and toss to combine.

Serve

Divide pasta among plates, drizzle a little extra-virgin olive oil (about 1 tsp per serving) and sprinkle a few more parsley leaves or a small pinch of red pepper flakes for garnish. Serve immediately.