This is the kind of pasta I make when I want something good without really cooking. It’s quick, it’s unfussy, and once the pasta is done, dinner is basically ready. Also, it only requires a few ingredients that you probably already have in your pantry.
It’s also a great dish for unexpected dinner guests. Add a sprinkle of finely chopped parsley and grated cheese, and serve with a good glass of wine for an effortless, elegant, and super tasty meal.
Notes
When it comes to anchovies it’s a matter of personal preference whether you like them coarsely chopped or fully mashed. I’m a big fan of anchovies and I don’t mind slightly larger chunks. The anchovies to use for this dish are the flat, salted fillets, typically sold in small jars or tins.
Regarding pasta, I find that spaghetti works best for this recipe as it evenly distributes the cheese, but other pasta types can also be used.
Most hard Italian cheeses are fine, but Parmesan or Grana Padano are my favorites.
You can also mix in a teaspoon of lemon juice with the pasta and other ingredients, and garnish with finely grated lemon zest. A sprinkle of chili flakes adds a nice touch of heat. Sprinkle with chili flakes for a nice touch of heat.
Pantry pasta with anchovies, parmesan cheese and garlic
2
servingsKeep the screen of your device on
Ingredients
Spaghetti for 2 persons
¼ cup olive oil
2 cloves garlic
6 anchovy fillets
½ cup grated Parmesan or Grana Padano
Salt and freshly ground black pepper
- Optional
Lemon juice and lemon zest
Chili flakes
finely chopped parsley for garnish
Directions
- Bring a large pot of well salted water to a boil and cook the spaghetti according to the package instructions, but stop about one minute early. Before draining, reserve a small cup of the pasta water.
- While the pasta is cooking, crush the garlic. Place the peeled cloves on a cutting board, lay the flat side of a knife over them, and press down firmly with the palm of your hand.
- Heat the olive oil in a large skillet over medium heat. Add the crushed garlic and cook for 1 to 2 minutes until golden and fragrant, but not browned.
- Add the anchovy fillets to the pan and let them melt into the oil, stirring gently.
- Drain the pasta and add it directly to the skillet. Toss to coat the spaghetti evenly in the garlic and anchovy oil.
- Add the grated Parmesan and a few tablespoons of the reserved pasta water and toss until the cheese melts and forms a light sauce.
- Season with black pepper and taste before adding any salt, as the anchovies and cheese are already salty.
- Divide the pasta between two plates. Finish with parsley, extra cheese, and chili flakes or lemon if you like. Serve immediately.
These are the anchovies I buy when I want something a bit out of the ordinary. Fishwife’s Cantabrian anchovies are known for being especially rich and full flavored, and the three pack makes it easy to keep a tin on hand for those dishes that need a little extra depth.
They’re responsibly sourced from Europe’s first and only MSC certified anchovy fishery and hand packed on the Cantabrian coast by a family owned cannery with generations of experience. After a long salt curing process lasting twelve months, the anchovies are packed in high quality Spanish extra virgin olive oil from Northern Spain, which really brings everything together.
