This spaghetti with anchovy and lemon is a quick, flavorful pasta that transforms simple pantry ingredients into a vibrant meal. The anchovies melt seamlessly into olive oil, creating a savory foundation, while fresh lemon juice and zest bring brightness and balance. The result is a light yet satisfying dish that feels elegant without requiring much effort.
Why You’ll Love This Recipe
This recipe comes together in minutes, making it perfect for busy weeknights.
Anchovies add deep umami flavor without overpowering the dish.
The lemon keeps the pasta fresh, light, and well balanced.
It requires very few ingredients but delivers bold taste.
It’s easy to customize based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salt, for the pasta water
12 ounces dried spaghetti
1 can (1¾ ounces) anchovies in olive oil
2 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced
1 lemon, finely grated zest and freshly squeezed juice
2 tablespoons fresh flat-leaf parsley, finely chopped
Freshly ground black pepper, to taste
Pinch of red pepper flakes
Rustic bread, for serving (optional)
Directions
Bring a large pot of water to a boil and season it generously with salt. Add the spaghetti and cook until al dente according to the package instructions.
While the pasta cooks, heat a large skillet over medium-high heat. Add the anchovies along with their oil, the extra virgin olive oil, and the sliced garlic. Cook gently, stirring and pressing the anchovies until they dissolve into the oil and the garlic becomes fragrant without browning, about 3 minutes.
Add the lemon juice and chopped parsley to the skillet and stir to combine. Remove the skillet from the heat while the pasta finishes cooking.
Using tongs, transfer the cooked spaghetti directly into the skillet, allowing some of the pasta cooking water to enter the pan.
Return the skillet to low heat. Gently toss and lift the pasta so it absorbs the sauce and the oil emulsifies with the starchy cooking water.
Season with black pepper and red pepper flakes. Finish with lemon zest and serve immediately, with rustic bread on the side if desired.
Top with toasted breadcrumbs for added crunch.
Use linguine or fettuccine instead of spaghetti.
Add grated hard cheese for extra richness.
Include capers or olives for more briny flavor.
Adjust the red pepper flakes to control the heat.
Storage/Reheating
This pasta is best eaten fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small splash of water or olive oil to refresh the sauce.
FAQs
Do anchovies make the pasta taste fishy?
No, they dissolve into the sauce and provide savory depth rather than a fishy flavor.
Can I use anchovy paste instead?
Yes, about 1½ teaspoons of anchovy paste can replace the canned anchovies.
What kind of lemon should I use?
An organic lemon is best since both the zest and juice are used.
Can I make this dish spicier?
Yes, simply add more red pepper flakes to taste.
Is this recipe beginner-friendly?
Yes, the steps are simple and easy to follow.
Can I add vegetables to this recipe?
Yes, sautéed spinach, zucchini, or asparagus work well.
Does this pasta need cheese?
No, it’s flavorful on its own, but cheese can be added if desired.
How salty is the dish?
Anchovies are salty, so taste before adding extra salt at the end.
Can I prepare this for more people?
Yes, the recipe can easily be doubled or tripled.
What should I serve with this pasta?
Crusty bread and a simple salad pair very well.
Conclusion
Spaghetti with anchovy and lemon is a perfect example of how a few well-chosen ingredients can create a memorable meal. With its savory richness, fresh citrus notes, and quick preparation, this pasta is an excellent choice for anyone looking to elevate a simple dinner with minimal effort.
Spaghetti with Anchovy and Lemon is a quick and elegant pasta dish made with pantry staples. Anchovies melt into olive oil to create a rich umami base, while lemon juice and zest add brightness, making it light, flavorful, and satisfying.
Author:Sophia
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:2 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian-Inspired
Ingredients
Salt, for the pasta water
12 ounces dried spaghetti
1 can (1¾ ounces) anchovies in olive oil
2 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced
1 lemon, finely grated zest and freshly squeezed juice
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions.
While the pasta cooks, heat a large skillet over medium-high heat. Add anchovies with their oil, extra virgin olive oil, and sliced garlic. Cook gently for about 3 minutes, stirring until anchovies dissolve and garlic is fragrant but not browned.
Add lemon juice and chopped parsley to the skillet and stir to combine. Remove from heat.
Use tongs to transfer the cooked spaghetti directly into the skillet, allowing a bit of pasta water to come along.
Return skillet to low heat and gently toss the pasta until it absorbs the sauce and the oil emulsifies with the starchy pasta water.
Season with freshly ground black pepper and red pepper flakes to taste.
Finish with lemon zest and serve immediately. Add rustic bread on the side if desired.
Notes
Top with toasted breadcrumbs for extra texture.
Use linguine or fettuccine as alternatives to spaghetti.
Add grated cheese if desired, though it’s not necessary.
Capers or olives can deepen the briny flavor.
Best enjoyed fresh, but leftovers can be stored for up to 2 days.
