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Spaghetti with Anchovies and Olives
This quick and savory spaghetti dish relies on anchovies to build a deep, umami-rich foundation. The fish gently melts into olive oil before mingling with sweet onions, garlic, white wine, and tomatoes. A bright finish of lemon zest and briny olives cuts through the richness, creating a balanced sauce. It is an ideal weeknight dinner that feels elegant enough for entertaining. Have all your ingredients prepped and ready to go, as the cooking process moves fast.
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
- 1Place a large skillet over medium-low heat and add the olive oil and anchovies. Keep the heat gentle so the anchovies can slowly melt into the oil.
- 2Cook the mixture for about two minutes while stirring slowly. Watch out for any splattering as the fish breaks down.
- 3Mix in the diced onion and cook until it softens. Stir in the minced garlic and cook for one more minute.
- 4Take the skillet off the heat and pour in the white wine. Return the pan to the stove and simmer until the liquid reduces by half.
- 5Add the tomatoes, fresh parsley, and crushed red pepper flakes. Lower the heat and let the sauce simmer for roughly five 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.
- 7Pour a quarter cup of reserved pasta water into the skillet. Transfer your cooked spaghetti into the sauce using tongs and toss thoroughly, adding more water if the sauce needs thinning.
- 8Portion the pasta into individual bowls. Top each serving with extra chopped parsley and a generous grating of pecorino or Parmesan cheese.
- 9Serve the dish immediately alongside a fresh green salad and roasted vegetables, or enjoy it on its own.