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Spaghetti with Anchovies and Olives
Anchovies are the secret weapon here, melting seamlessly into olive oil to build a deeply savory foundation you won't immediately identify but will absolutely love. They mingle with sweet onions, garlic, white wine, and tomatoes to create a rich, complex sauce. A bright finish of lemon zest and briny olives cuts right through the richness, bringing everything into perfect balance. It's an elegant, deeply flavored pasta that looks and tastes like it took hours, even though you'll be eating in under thirty minutes.
Equipment
- Stovetop
- Skillet
- Saucepan
Ingredients
- 12 ounces uncooked spaghetti
- ¼ cup extra-virgin olive oil
- 6 to 8 canned flat anchovy fillets, preferably unsalted
- 1 small to medium yellow onion, small diced
- 3 garlic cloves, minced
- ½ white wine to deglaze
- 1 tablespoon chopped fresh flat-leaf parsley
- Pinch of crushed red pepper flakes
- ½ cup sliced Kalamata olives or green olives, or both
- Salt and freshly ground black pepper
- 1 Fill a large pot with water and season with 2 tablespoons salt. Bring to a boil and add the spaghetti. Cook according to the package directions, then drain, reserving ½ cup of pasta water. Set the cooked pasta aside. (I like to start the pasta as soon as I’m ready to make the sauce. It will take a few minutes to come to a boil and cook. By the time the spaghetti is done, the sauce should be ready.)
Instructions
- 1Combine the olive oil and anchovies in a large skillet over medium-low heat. Keep the heat gentle so the anchovies can slowly melt into the oil without burning.
- 2Cook for about 2 minutes, stirring slowly, until the anchovies break down and incorporate into the oil. Watch out for any splattering.
- 3Stir in the diced onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more. Stir constantly here so the garlic doesn't burn and turn bitter.
- 4Remove the skillet from the heat and pour in the white wine. Return the pan to the stove and simmer until the liquid reduces by half.
- 5Stir in the tomatoes, fresh parsley, and crushed red pepper flakes. Lower the heat and let the sauce simmer for about 5 minutes.
- 6Turn off the heat and stir in the lemon zest and sliced olives. Taste the sauce and season with black pepper, adding salt only if necessary. The anchovies and olives already provide plenty of salt.
- 7Pour 1/4 cup of reserved pasta water into the skillet. Transfer the cooked spaghetti into the sauce using tongs and toss thoroughly, adding more water if the sauce needs thinning.
- 8Divide the pasta into bowls and top with extra chopped parsley and a generous grating of pecorino or Parmesan cheese.
Notes
- Timing: Start boiling the spaghetti as soon as you begin making the sauce. By the time the pasta is al dente, the sauce will be ready.
- Prep: Have all your ingredients chopped, measured, and ready before you turn on the stove. This sauce cooks quickly.
- Pairing: Serve with a fresh green salad and roasted vegetables, or enjoy it simply with a crisp glass of white wine.