Spaghetti with Anchovy Garlic Sauce

A punchy pantry main—in 15 minutes.

Serves
2–4
Time
15 minutes

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

Updated on January 16, 2024

A quick anchovy-garlic paste lends umami richness to the garlic-butter sauce in this weeknight pantry recipe. Seek out thin slow-dried spaghetti or capellini, and be sure to taste the pasta as it boils as cook times vary widely among brands.

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.

Ingredients

8 oz. spaghetti
Kosher salt and freshly ground black pepper
⅓ cup olive oil
4 garlic cloves, mashed into a paste
Pinch crushed red chile flakes
One 2-oz. tin oil-packed anchovies, mashed into a paste
4 Tbsp. cold unsalted butter, cubed
2 Tbsp. finely chopped parsley leaves
Grated parmesan, for serving

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Instructions

Step 1

Bring a large pot of salted water to a boil, then add the spaghetti and cook until al dente per the package instructions, about 10 minutes. Drain and set aside.

Step 2

Meanwhile, to a large skillet set over medium heat, add the oil and garlic. Cook, stirring occasionally, until light golden and fragrant, 2–3 minutes. Add the chile flakes and anchovy paste and cook until browned, about 5 minutes. Turn the heat to medium-low, add the butter, and stir until a smooth sauce forms.