Anchovy sauce for pasta
2 servings
15 minutes
Anchovy sauce for pasta is a true embodiment of Italian cuisine, where simplicity meets depth of flavor. Historically, this sauce originated in Italy's coastal regions where anchovies were available and served as the base for many dishes. Its taste is rich, savory, with a slight saltiness complemented by the creaminess of butter and the freshness of parsley. Chili pepper adds a subtle heat while garlic and onion provide an aromatic foundation. Perfect for serving with al dente pasta, this sauce beautifully enhances the flavor of the noodles, enveloping them in a silky texture. It pairs excellently with white wine and highlights the maritime soul of Italian cuisine.
1
Prepare all the ingredients.
2
In a large pot, bring water to a boil, add pasta, and cook it for 1 minute less than the package instructions.
- Spaghetti: 140 g
3
Tear off the leaves of the parsley and cut them into thin strips.
- Parsley: 10 g
4
Chop the onion into very small cubes.
5
Chop the garlic into the same small cubes after crushing it with a knife. Or crush it with a garlic press.
6
Chop the anchovies very finely as well.
7
Remove seeds from the chili and chop it into small cubes.
8
Heat olive oil in a pan and sauté the onion until translucent.
- Olive oil: 10 ml
9
Add anchovies and sauté, stirring, for about 1 minute.
- Anchovies: 10 g
10
Add garlic, fry for 30 seconds, then add chili pepper. Pour a little pasta cooking water into the pan — about 100 ml.
- Garlic: 1 clove
- Chili pepper: 0.3 piece
- Spaghetti: 140 g
11
Add parsley, mix, throw in a cube of butter and stir until thickened.
- Parsley: 10 g
- Butter: 10 g
12
Drain the spaghetti in a colander and add it to the pan. Bring to a boil and remove from heat.
- Spaghetti: 140 g
13
Serve immediately.
