Pasta with Anchovy Sauce

Anchovies are widely consumed in Europe but outside of the ever-popular Caesar Salad, North Americans haven’t embraced this oily little flat fish with as much gusto as Europeans. Hopefully this blog post will change your mind.

Anchovies are cured with salt for up to 10 months, which turns the little white fish a dark brown. They are then packed in tins with oil, and can stay shelf-stable in your pantry for years. There is also a white Anchovy that is cured with salt for a very short time, and then packed in a pickling solution of oil and vinegar. These are much milder in flavor and need to be refrigerated from the moment you bring them home. If you’re an adventurous foodie, stop what you’re doing and go buy one of each type of anchovy and do a side-by-side taste test. Otherwise, grab a tin of anchovies packed in oil the next time you’re at the market, and make this recipe for Spaghetti with Anchovy Sauce when you’re in a hurry for a great-tasting (but fast!) meal.

1 pound Spaghetti (thin or regular)
1 cup Extra Virgin Olive Oil
4 Anchovies, packed in oil, crushed
2 Cloves garlic, minced
1/2 tsp. Crushed Red Pepper
1/4 cup Parsley, minced

Put water on to boil for pasta. Add salt and a teaspoon of olive oil to keep the pasta from sticking. Make spaghetti according to package directions, until al dente.

Meanwhile, turn on burner to medium-hot and add olive oil to a pan. When the oil is hot, add the crushed anchovies, red pepper, garlic. Cook until the anchovies are dissolved and the garlic is soft (about 6-7 minutes). Remove from heat and stir in Parsley.

Add anchovy sauce to drained spaghetti. Garnish with freshly grated Parmesan cheese. You can also sprinkle with fried Panko crumbs for an elegant look.

The salty and fishy taste of the anchovies cries out for an acidic white wine. The best wine with anchovies is going to a Sauvignon Blanc from a cool-climate, such as New Zealand, or a Pinot Bianco from Alto Adige, a high area of Italy that is cooler than the rest of the country, producing beautifully acidic white wines. You can also pair anchovies with a Pinot Grigio, Albariño or Gruner Veltliner.