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How To Make Spaghetti With Anchovies, Garlic And Parmesan

A simple-looking pasta that packs some seriously complex flavors. Check out more easy spaghetti dinners here.

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Spaghetti with Anchovies, Garlic and Parmesan

Serves 4

Recipe by Rebekah Peppler


1 lb spaghetti

12 cloves garlic

2 2-oz. cans anchovies in oil

3 tablespoons olive oil

1 tablespoon dried red pepper flakes

3/4 cup grated parmesan, divided

kosher salt and freshly ground pepper


Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

Thinly slice garlic cloves, and coarsely chop anchovies.

In a large skillet, heat olive oil over medium-low heat. Add sliced garlic, dried red pepper flakes and chopped anchovies. Cook, stirring, until the garlic softens and the anchovies melt, about 2 minutes. Season with black pepper (the anchovies have enough salt that you don't need to add more), add the cooked pasta, 1/4 cup of the reserved pasta water and 1/2 cup grated Parmesan. Toss to combine, and continue to toss until the cheese has melted and a thin sauce has formed.

To serve, garnish with the remaining ¼ cup grated Parmesan and black pepper.

For this recipe, you'll need a 12-inch skillet and a large pot to cook the pasta.

You can get a great skillet here (pictured left, worth the price, will last forever) or a more affordable decent one here. Any stock pot that's at least 8 quarts will work, but a 12-quart pot (pictured right) is your best bet. Get a simple one here.

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