When you want dinner to feel light, bright, and satisfying without a long list of steps, this spaghetti is the answer. Garlic and anchovies melt into olive oil to create a savory base, then lemon juice and chilli lift everything with freshness and gentle heat. The result is simple pasta with big flavor and a glossy, silky finish.

Why You’ll Love This Recipe

• Fast, weeknight-friendly, and made with pantry staples.
• Bold flavor with minimal effort: salty-savoury anchovies, fragrant garlic, zesty lemon, and a little heat from chilli.
• Light yet satisfying, with a silky sauce that clings to the spaghetti.
• Easy to adjust for spice level, saltiness, and brightness.
• Great as-is or dressed up with crunchy toasted breadcrumbs and extra cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g spaghetti
• 4 tablespoons olive oil
• 2 garlic cloves, finely sliced
• 6 anchovy fillets
• 1/2 cup fresh parsley, finely chopped
• 1–2 chillies, finely chopped
• Juice of 1 lemon (about 3 tablespoons)
• Salt, to taste
• Black pepper, to taste
• Fresh pecorino, for serving (grated)

Directions

1. Bring a large pot of water to a boil. Salt it well, then cook the spaghetti until al dente, following the package timing.
2. While the pasta cooks, warm the olive oil in a large frying pan over medium heat.
3. Add the sliced garlic and anchovy fillets. Cook for about 1 minute, stirring, until the garlic is fragrant and the anchovies begin to soften and break down into the oil.
4. Stir in the chopped parsley and chilli, then remove the pan from the heat.
5. Before draining the pasta, reserve 2 cups of the pasta cooking water.
6. Drain the spaghetti and add it straight into the pan with the anchovy mixture.
7. Toss well, adding pasta water a little at a time until the spaghetti is glossy and evenly coated. Add more pasta water if it looks dry.
8. Taste, then season with black pepper and only as much salt as needed (anchovies can be quite salty).
9. Serve immediately with freshly grated pecorino.

Servings and timing

• Servings: 4
• Prep time: 5 minutes
• Cook time: 20 minutes
• Total time: 25 minutes

Variations

• Extra lemony: Add 1 teaspoon of finely grated lemon zest along with the juice for a stronger citrus aroma.
• Milder heat: Use 1 chilli (or remove the seeds) for gentle warmth instead of a noticeable kick.
• More punch: Add a pinch of chilli flakes at the end for lingering heat.
• Breadcrumb topping: Toast 1/2 cup fresh breadcrumbs in 1 tablespoon olive oil with 1 lightly crushed garlic clove until golden, then sprinkle over each plate.
• Creamier finish (without cream): Stir in an extra splash of pasta water and 1–2 tablespoons extra olive oil right at the end for an even silkier sauce.
• No anchovies: Swap anchovies for 1–2 tablespoons chopped olives and a squeeze of lemon for a different salty-briny profile.

Storage/Reheating

• Storage: Let leftovers cool, then store in an airtight container in the refrigerator for up to 2 days.
• Reheating on the stove: Add the pasta to a pan over medium-low heat with a splash of water (or broth) and toss until warmed through and glossy again.
• Reheating in the microwave: Place in a microwave-safe bowl, add 1–2 tablespoons water, cover loosely, and heat in short bursts, stirring between, until hot.
• Best texture tip: This pasta is at its best fresh. If you plan for leftovers, keep a little extra reserved pasta water to loosen it when reheating.

FAQs

Can I make this dish without anchovies?

Yes. You’ll lose the signature savory depth, but you can replace it with chopped olives or a pinch of salt plus extra lemon and pepper to keep it lively.

Will the pasta taste “fishy”?

Not strongly. When anchovies melt into warm olive oil, they turn into a deep savory seasoning rather than a pronounced fish flavor.

How do I stop the garlic from burning?

Keep the heat at medium (not high) and cook the garlic briefly. The moment it smells fragrant, move on to the next step and avoid over-browning.

Why do I need to reserve pasta water?

Pasta water helps the oil and lemon cling to the noodles, creating a silky coating instead of an oily puddle at the bottom of the pan.

How much salt should I add?

Salt the pasta water well, then be cautious when seasoning at the end. Anchovies and pecorino both add saltiness, so taste first.

Can I use dried parsley instead of fresh?

Fresh is best for brightness, but if needed, use 1–2 tablespoons dried parsley and add it a little earlier so it can hydrate.

What type of chilli works best?

Any small hot chilli works well. Use one for mild heat, two for spicier results, and remove seeds if you want it gentler.

Can I use another pasta shape?

Yes. Long pasta like linguine or spaghetti works best, but short shapes like penne or fusilli also work—just toss well with enough pasta water.

What cheese can I use instead of pecorino?

Parmesan is a good substitute. Use a hard, salty cheese that grates finely and melts slightly into the warm pasta.

Can I add vegetables or protein?

Absolutely. Stir in quick-cooking vegetables like spinach or sautéed zucchini, or add shrimp or shredded cooked chicken if you want a heartier plate.

Conclusion

Spaghetti with anchovies, garlic, lemon, and chilli is the kind of meal that proves simple can still be exciting. With just a few ingredients and a splash of pasta water, you get a glossy, vibrant dish that’s savory, fresh, and satisfying—perfect for busy nights when you still want something full of flavor.

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