Favorite Anchovy Pasta

By Laura Coxson
December 12, 2012

Author Notes: This is my go-to pasta, makes me feel happy and healthy and so good immediately or day after. I love anchovies always but pairing them with whole wheat pasta (normally my nemesis) gives the whole meal a meaty-heartiness, they really complement each other.Laura Coxson

Serves: 3 or 2 hungry


  • 1 pound whole wheat spaghetti
  • 6 Italian anchovies (the little nice ones in fancy jars are fine)
  • 1 bunch Italian leaf parsley (or other parsley fine)
  • 1 red onion
  • 2 pieces cloves garlic sliced
  • 1 pinch hot red pepper flakes


  1. Put salted water on to boil in large pot.
  2. Once water has boiled and you've just added box of pasta, heat a skillet with olive oil and sprinkle red pepper flakes (optional but I think essential), add sliced red onions and cook until slightly carmelized.
  3. Once onions have cooked (about 5 minutes) add garlic and some parsley chopped and all anchovies. The anchovies will break apart which is fine, let everything continue to cook together until pasta is ready, on low-ish heat.
  4. drain pasta retaining a bit of the water. Place pasta in saucepan with sauce and mix well, add salt and pepper to taste and a spoonful of pasta water if needed. Add big bunch of chopped parsley at very end. Heaven awaits!

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Reviews (2) Questions (0)


Author Comment
Laura C. February 15, 2013
Hi! Sorry unclear... I use six little jarred anchovies or 3 fillets- they fall apart in pan! I tend to use more because I love anchovy flabor
Demington February 15, 2013
Do you mean 6 whole anchovies or three whole anchovies filleted into 6 halves?