Spaghetti Aglio e Olio with Anchovies: A Delicious Italian Recipe

Spaghetti aglio e olio, or garlic and oil pasta, is a classic Italian dish known for its simplicity and intense flavor. This seemingly humble recipe, however, holds a world of deliciousness within its few ingredients. The fragrant garlic, robust olive oil, and salty, briny anchovies create a symphony of taste that’s both addictive and surprisingly sophisticated. This isn't your grandmother's bland pasta; it's a vibrant celebration of Italian culinary tradition, showcasing the power of high-quality ingredients to elevate a simple dish to extraordinary heights. The perfect balance of savory, salty, and slightly spicy makes it a crowd-pleaser, adaptable to various tastes and skill levels.

Beyond its captivating aroma and irresistible taste, this recipe is surprisingly quick and easy to execute, making it ideal for a weeknight meal. Ready to experience the magic of spaghetti aglio e olio with anchovies? Let's dive into the step-by-step instructions to create this unforgettable culinary masterpiece.

Tools Needed

  • Pan
  • Pot

Ingredients

  • Spaghetti
  • Garlic
  • Anchovies
  • Capers
  • Parsley
  • Olive Oil
  • Black Pepper
  • Salt

Step-by-Step Instructions

Step 1. Prepare and Sauté Aromatics

  • chop garlic finely, rinse capers if needed, and prepare parsley.
  • Heat olive oil in a pan. Add garlic and cook until fragrant, taking care not to burn it.
  • Add anchovies to the pan and let them melt into the oil. This adds a salty and strong flavor.
  • Add capers to the garlic and oil mixture.
Prepare the ingredients: chop garlic finely, rinse capers if needed, and prepare parsley.Heat olive oil in a pan. Add garlic and cook until fragrant, taking care not to burn it.Add anchovies to the pan and let them melt into the oil. This adds a salty and strong flavor.
Prepare and Sauté Aromatics

Step 2. Cook the Pasta

  • Cook spaghetti according to package directions. Aim for al dente.
Cook spaghetti according to package directions. Aim for al dente.
Cook the Pasta

Step 3. Combine and Finish the Dish

  • Drain the pasta, reserving some pasta water. Add the cooked spaghetti to the pan with the anchovy-garlic-oil mixture.
  • Toss the pasta in the sauce, adding a little pasta water if needed to create a creamy consistency.
  • Stir in fresh parsley.
Drain the pasta, reserving some pasta water. Add the cooked spaghetti to the pan with the anchovy-garlic-oil mixture.Stir in fresh parsley.
Combine and Finish the Dish

Step 4. Serve

  • Serve immediately.
Serve immediately.
Serve

Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe

Tips

  • Use a good quality olive oil for the best flavor.
  • Don't overcook the garlic; it should be fragrant but not browned.
  • Adjust the amount of anchovies and capers to your preference.
  • Reserve some pasta water to help create a creamy sauce.

Nutrition

  • N/A

FAQs

1. Can I omit the anchovies?

Yes! While anchovies add a depth of umami flavor, you can leave them out if you don't like them. The garlic and chili flakes will still provide a delicious base.

2. What kind of pasta is best for Aglio e Olio?

Spaghetti is traditional, but other long, thin pasta shapes like linguine or bucatini also work well. Choose a pasta that will hold the sauce nicely.


So there you have it – a simple yet incredibly flavorful Spaghetti Aglio e Olio with Anchovies. This recipe is a testament to the power of fresh, high-quality ingredients and the magic of Italian simplicity. Enjoy the delicious results, and don't be afraid to experiment with your own variations!