By Elizabeth Parkinson
Mom's Anchovy Pasta
6 steps
Prep:5minCook:20min
I'm sure many of you are going to want to turn the page and "kindly pass" on a recipe with anchovy in the name, but please don't! First off, if you think you don't like anchovies, I guarantee you've eaten plenty of them in restaurants. They're a secret weapon in the kitchen and add a salty, umami flavor to dishes. This is a dish that my mom loved to make on busy weeknights when she didn't have any fresh food in the fridge, as it uses pantry staples and is easy to prepare. Best of all, it's simply delicious and reminds me of my bucatini- and anchovy-loving mom with every bite.
Updated at: Thu, 17 Aug 2023 03:48:12 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
31
High
Nutrition per serving
Calories442.1 kcal (22%)
Total Fat9.3 g (13%)
Carbs64.9 g (25%)
Sugars11.9 g (13%)
Protein13.6 g (27%)
Sodium744.1 mg (37%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra-virgin olive oil
6oil-packed anchovy fillets
4 cupshallot
minced
4garlic cloves
very thinly sliced
1 teaspooncrushed red pepper flakes
plus more for serving
1 cupdry white wine
1 x 14 ouncecherry tomatoes
can, undrained, or fresh cherry tomatoes
1 tablespoonfresh flat-leaf parsley
chopped, plus more for serving
1 teaspoonkosher salt
plus more to taste
8 ouncesbucatini pasta
sub gluten-free spaghetti for gluten- free
Parmesan cheese
Grated, optional for serving, omit for dairy-free
½ teaspoonblack pepper
Instructions
Step 1
BRING a large pot of water to a boil.
PotStep 2
MEANWHILE, in a large deep skillet, heat the oil over medium heat. Add
the anchovies, shallot, and garlic and cook, stirring and breaking up
the anchovies with a wooden spoon, until the anchovies have turned
into a paste and the shallot is tender, 3 to 4 minutes. Add the pepper
flakes and cook, stirring often, for 1 minute.
Skillet
shallot4 cup
extra-virgin olive oil2 tablespoons
garlic cloves4 
oil-packed anchovy fillets6 
crushed red pepper flakes1 teaspoonStep 3
POUR in the wine and cook, stirring often, until the wine has reduced by half, 2 to 3 minutes. Add the tomatoes, parsley, salt, and black pepper and stir to combine. Bring the sauce to a simmer, cover, and cook until the ton oes have softened, about 5 minutes. Use the back
of a wooden spoon to pop open the softened tomatoes and release their juices. Reduce the heat to low, cover, and keep warm while you prepare the pasta.
Wooden Spoon
fresh flat-leaf parsley1 tablespoon
cherry tomatoes14 ounce
dry white wine1 cup
kosher salt1 teaspoonStep 4
ADD the pasta and a heavy pinch of salt (about 1 tablespoon) to the boiling water and cook according to the package directions.
kosher salt1 teaspoon
bucatini pasta8 ouncesStep 5
RESERVE about 1 cup of the starchy pasta water and set aside. Drain the pasta and transfer to the skillet with the sauce. Toss thoroughly for 2 to 3 minutes to allow the sauce to absorb into and coat the bucatini. If the pasta is sticking together or a bit dry, slowly add small
increments of the pasta water, about ¼ cup at a time (you likely won't need the entire cup). Taste the pasta and add more salt, if desired.
Step 6
SERVE the pasta in bowls and garnish with grated Parmesan (if using), parsley, and pepper flakes.
fresh flat-leaf parsley1 tablespoon
Parmesan cheesecrushed red pepper flakes1 teaspoonNotes
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