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Spaghetti with Anchovy and Lemon

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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
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes
  • Rustic bread, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions.
  2. 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.
  3. Add lemon juice and chopped parsley to the skillet and stir to combine. Remove from heat.
  4. Use tongs to transfer the cooked spaghetti directly into the skillet, allowing a bit of pasta water to come along.
  5. Return skillet to low heat and gently toss the pasta until it absorbs the sauce and the oil emulsifies with the starchy pasta water.
  6. Season with freshly ground black pepper and red pepper flakes to taste.
  7. 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.

Nutrition

Find it online: https://savorymomskitchen.com/spaghetti-with-anchovy-and-lemon/