A fast and easy Fresh Tomato Anchovy Pasta (Spaghetti e Alici), you will overcome your dislike for Anchovies once you have tried this Pasta Recipe. Delicious.

Pasta with anchovies with a fork in a black pan.

Have you ever not eaten something because everyone you know has always said “don’t eat that, I don’t like it” so for years and years you never even looked at it never mind eat it because you were convinced it was something you would not like?

So when my mother-in-law served up her delicious Spaghetti e Alici who would have thought I would be eating anchovies! Let’s be honest basically any food sounds amazing in Italian. That’s why I originally titled it in Italian, I thought if I had called it Spaghetti and anchovies very few would have been interested. Am I right?

But now I think people should have a more open mind about food and be willing to try just about anything. At least I hope that’s the case!

I could not believe I missed out on something so delicious because I was convinced I would never like it. How many different or simple pasta dishes have I tried such as traditional Alfredo or Oil and garlic that are as good or even better than all the fancy creamy recipes?

Table of Contents

Recipe Ingredients

Garlic – garlic cloves
Anchovies – drained
Olive oil – extra virgin olive oil
Tomatoes – cherry or grape tomatoes
Basil – fresh or dried
Oregano
Hot pepper flakes
Spaghetti – cooked al dente

Variations

I really don’t change this up much, if you don’t have cherry or grape tomatoes you could substitute with firm but ripe roma tomatoes, I would remove the seeds first. Instead of spaghetti you could us a short past such as penne or rigatoni.

How to make Spaghetti e Alici

In a large pot of salted water cook the spaghetti al dente.

While pasta is cooking, in a large pan add the oil, garlic and tomatoes, basil, oregano and the hot pepper flakes, gently stir together.

Cook on medium heat until tomatoes have softened and have started to dry out, then add the anchovies, continue to cook on medium speed until anchovies have turned into a creamy paste, gently combine.

Tomatoes and anchovies cooked in a black pan.

Add the cooked spaghetti plus a little of the pasta water, raise the heat, gently toss to coat the pasta and the sauce has thickened. Serve immediately.

My husband continues to remind me that he perfected this dish. I think we must have made it at least 4 times last week until the Italian was content. Trust me even if you are thinking “Oh no never anchovies, anything but!” This is the perfect combination, they mix up so well together!

Why don’t you add Parmesan on fish or seafood?

The reason could be because of the fact that Parmigiano Reggiano / Grana has a very strong flavor, which could be a contrast with that of the fish or seafood.

How To Cook Pasta

Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.

Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.

After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.

Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.

Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce (like this recipe) then cook it at least one minute less (pasta very al dente). And be sure to leave some pasta water to add to the pan.

How To Store The Pasta

Any leftover pasta should be stored in an airtight container and refrigerated. It will keep for up to 2 days. It can be reheated in a pan with a little water.

More Delicious Pasta Recipes to try.

So why not give Spaghetti e Alici a try? Before you know it you will be ordering anchovies on your pizza! Buon Appetito!