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anchovy pasta recipe Parsley Lemon Spark
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This anchovy pasta recipe with a bright Parsley Lemon Spark is a quick weeknight meal that delivers a deeply savory and citrus-infused delight. It’s a healthy, family-friendly solution for busy evenings, offering gourmet flavors with minimal fuss.
Ingredients
- 1 pound spaghetti, linguine, or preferred long pasta shape
- One 2-ounce can oil-packed anchovy fillets, drained
- 4–5 large cloves fresh garlic, finely minced (about 2 Tbsp)
- 0.33 cup extra virgin olive oil
- 0.5 tsp red pepper flakes, optional
- 0.5 cup finely chopped flat-leaf parsley
- 1 large lemon, for zest (about 1 Tbsp) and juice (2–3 Tbsp)
- 1 Tbsp capers, drained
- About 1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook The Pasta: Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente (7-10 minutes). Before draining, reserve about 1 cup of the starchy pasta water.
- Build Flavor Base: While pasta cooks, heat 0.33 cup olive oil in a 12-inch skillet over medium-low heat. Add minced garlic and drained anchovy fillets. Cook gently, stirring constantly, until anchovies completely dissolve into the oil (2-3 minutes). Stir in red pepper flakes (if using) for about 30 seconds until fragrant. Reduce heat if garlic browns quickly to prevent bitterness.
- Finish The Sauce: Remove skillet from heat. Stir in lemon zest, chopped parsley, and about 0.25 cup of the reserved pasta water. The warm pasta water helps emulsify the oil and anchovy mixture for a glossy sauce.
- Combine And Serve: Add the drained hot pasta directly to the skillet with the sauce. Toss vigorously with tongs to coat every strand, adding more pasta water a tablespoon at a time if needed until the sauce reaches desired silky consistency. Squeeze in fresh lemon juice and toss again to brighten the dish.
Notes
For a lower-sodium option, use unsalted pasta water or low-sodium vegetable broth. For gluten-free needs, ensure you use certified gluten-free pasta. If the sauce is too dry, add another splash (1-2 Tbsp) of reserved pasta water. A final squeeze of fresh lemon juice at the end can enhance brightness. Consider adding 1 cup halved cherry tomatoes during the final toss or toasted breadcrumbs for crunch. Always select bright, firm lemons and vibrant fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups (200 g)
- Calories: 550 calories
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 10 mg
Keywords: anchovy pasta recipe, easy dinner, weeknight meal, family-friendly, healthy, quick meal, lemon, parsley, Mediterranean
