This easy to make chilli anchovy pasta is gutsy, adaptable and will be ready and on the table in 15 minutes, making it the perfect mid week comfort food, ideal for after a busy day at work.
Everything You Need To Know
Chili Anchovy Pasta
This is one of my favourite recipes – if you love the big strong flavours of anchovies, garlic, chilli and capers, then I hope you will love it too.
I’ve been making this dish at least twice a month for all my adult life, and first blogged about it way back in March 2007! I reckon that I have made this chilli anchovy pasta at least 250 times as it is so easy and I enjoy it so much.
This combination is one of my favourite ways to serve spaghetti. I adore anchovies. Intense and salty, they melt to make a simple, but oh-so-delicious sauce for the pasta. As well as being prefect for after work, it is also is the ideal dish after an unexpected evening out. It’s quick and simple to prepare, and far better for you than grabbing a snack on the way home.
This chili anchovy pasta ticks all my fuss free boxes and is the perfect midweek after work meal.
- It is FAST – dinner can be on the table in 15 minutes
- It is ADAPTABLE – the core dish uses anchovies, garlic and chilli – but you can also add capers, tomato, olives and/or avocado. You can also use any pasta you have, or use a mixture to use up the ends of a few packets.
- Thanks to the big strong flavours it is DELICIOUS and SATISFYING.
- The core dish is made from STORE CUPBOARD INGREDIENTS
- It is EASY TO ADD SOME VEGETABLES for that all important portion of extra veg – see my tips for easily adding vegetables to pasta dishes.
Italian style fast food at its finest!
Magic Anchovy Sauce
The secret to this pasta dish is the way that the anchovies melt to make a sauce. I buy the small 2oz / 50g cans of anchovies in olive oil and always have several tins in my pantry.
Simply open and tip anchovies and oil into a frying pan and gently heat, nudging the anchovies around the pan and they will slowly disintegrate, melting into the olive oil.
It is a useful kitchen trick and one you will use again and again as a base for all sorts of sauces.
How to make Chilli Anchovy Pasta
Step One – Heat some salted water in your largest pan, which will give the pasta some room to move as it cooks – cook as per the packet instructions.
Step Two – Plonk the anchovies into the pan, and cook as described above until they have “melted”. Then add the sliced garlic, chilli and capers, sun dried tomatoes etc.
Step Three – pour a splash of the pasta cooking water into the anchovy mixture. The starch adds a silkiness to the sauce and helps it to coat the pasta. Get into the habit of doing this every time you cook pasta – it is a simple trick which makes all the difference.
Step Four – Strain the pasta and give it a good shake, tip it out of the strainer on top of the anchovy mixture. Add the chopped herbs, avocado (if using) and grated cheese and stir well. Serve and enjoy immediately.
Chilli Anchovy Pasta Hints & Tips
- Always use a large pan to cook the pasta in, and add plenty of salt to the cooking water.
- Mix up the recipe – you can add capers, sun dried tomatoes, sliced pitted olives to the sauce. (If you like more tomatoes, you could try my pasta puttanesca.)
- When chopping hot chillis wrap your fingers in cling film.
- You can use either red or green chillis.
- If you have leftover chillis slice them thinly and pop them in an airtight tub in the freezer. Scoop a few out and chop, then fry from frozen – no need to buy ready chopped jarred chillies preserved in vinegar.
- Mix up the herbs – or leave them out.
- The type of pasta doesn’t matter – use shapes, spaghetti or mix it all up.
For more easy and speedy after work pasta you might like my Greek salad pasta, spicy garlic chicken pasta or my dinner party worthy, but still very easy beetroot pasta with scallops.
Quick and easy chilli and anchovy pasta
Ingredients
Basic Dish
- 140 g Dried pasta ((I used spaghetti here))
- 50 g anchovy fillets in olive oil (small tin)
- 2 garlic cloves ((peeled & sliced))
- 1 red chilli ((sliced))
Optional Extras
- 1 tbs capers ((drained, rinsed and chopped))
- 3 sun dried tomatoes - chopped
- 1/2 avocado (peeled and chopped)
- olives ((stoned and chopped))
- lemon zest and juice
To Serve
- 1 tbs grated parmesan
- ½ a bunch of fresh flat-leaf parsley
Instructions
- Place the spaghetti in a large pan of boiling salted water and cook according to the package instructions.
- Whilst the pasta is cooking open the anchovies and pour them into a large frying pan, cook over a low heat stirring all the time, until the anchovies "melt" and make a sauce.
- Add the garlic, chilli, and the capers, sun dried tomatoes and olives (if using). Cook for a few minutes.
- Once the pasta is cooked reserve a cup of cooking water and add a splash to the anchovy mixture.
- Drain the pasta and give it a good shake. Add the the frying pan and stir well so it is coated with the anchovy sauce.
- Stir through the avocado (if using), Parmesan and chopped parsley and serve immediately.
Notes
- Always use a large pan to cook the pasta in, and add plenty of salt to the cooking water.
- Mix up the recipe - you can add capers, sun dried tomatoes, sliced pitted olives to the sauce.
- When chopping hot chillis wrap your fingers in cling film.
- You can use either red or green chillis.
- If you have leftover chillis slice them thinly and pop them in an airtight tub in the freezer. Scoop a few out and chop, then fry from frozen - no need to buy ready chopped jarred chillies preserved in vinegar.
- Mix up the herbs - or leave them out.
- The type of pasta doesn't matter - use shapes, spaghetti or mix it all up.
- Get a portion of vegetables into this dish by serving with a salad, or add a handful of greens to the pasta for the last 2 minutes of cooking time.
- This recipe is 14 Weight Watchers Smart Points
Recipe for chilli anchovy pasta originally published March 2007. Updated with new photos January 2019.
Mica @ Let's Taco Bout It Blog
Recipe looks great. It’s hard to find good Italian food, and sometimes you just gotta make it at home! The video was awesome. I love his comment about the anchovies “They’re not gonna reach out and bite you!”.
Helen
I know, so funny, I LOVE anchovies.
Marsha | Marsha's Baking Addiction
This meal looks absolutely delicious! Love the flavours!
Helen
It is a favourite.
sue|theviewfromgreatisland
I adore these kinds of from-the-pantry meals, and I have learned to LOVE anchovies — they add incredible flavor!
Helen
I really love this dish, and it is so adaptable, for when you think there is nothing in the house to eat.
Sarah
Love the flavor combinations in this dish! They sound wonderful!
Helen
Thanks Sarah! We make variations on this one every other week.
Camilla
I’m not a great anchovy eater but I am seriously tempted by this recipe – am a big fan of Bertolli products:-)
Helen
I think that a hint of anchovy just adds some extra taste, rather than full on anchovy flavour. You could probably add a little soy sauce in their place too.
Kizzy
This sounds like my kind of spaghetti, I love anchovies and anything that is quick and tasty is a win!
Helen
I usually treble the amount of anchovies in a dish like this!
Monika @ MY FOOD & HAPPINESS
Mmm what a great pasta recipe. Your images are beautiful! I am going to Italy next week and just like you I always love it! Can’t wait to eat pasta like this every day for a week :)
Helen
I’ve already had a week in Italy this year. Cannot wait to go back!
Claire @foodiequine
This is so being made but I’m also going to add black olives. YUM!
Helen
Great addition. I usually add capers, but forgot all about them until I’d photographed the ingredients!
Kara Guppy
That looks delicious although I would have to have it without anchovies
Helen
All the more for me then!
Diana
I love Bertolli and this spaghetti dish sounds very delicious! I also love how you added anchovies YUM!
Helen
I adore a pasta dish with anchovies.
Grant R
Ok, I’ll definitely give this a try. I’m not sure about anchovies, but this looks delicious. :)
Helen
Just add a few – they add a layer of flavour, rather than full on anchovy taste.
Hannah Budding Smiles
This looks like such a simple but really tasty supper, yum!xx
Helen
Fuss free is my type of cooking!
Alida @My Little Italian Kitchen
Mmmm… this is simply delicious Helen! Love your recipe and the way you have presented it. So lovely this dish. Pasta pasta pasta.. I can have it any day of the week.
Helen
I am with you on the pasta love! I love this dish!
Ian
Not sure why people are so against the anchovies, it adds great flavour in my opinion! This recipe is super quick, easy and delicious. Thanks for posting!
Helen
I agree! I love anchovies.
Jacqueline Meldrum
Nice tip with the chilli Helen, I am gong to freeze fresh chilli from now on. I have the perfect little tub too and it won’t take up much room in my small freezer.
Helen
It is perfect! I am always buying fresh chillies for food styling and never eat them – slice and freeze for later!
Tom H
I’ve learnt that using good anchovies is key, I made the mistake of buying some cheap ones and they were just fishy and salty. So always buy from a reliable source. They are great for adding intense flavour to sauces.
Yasmine Kirkwood
I love good tasty flavours with a pasta dish. This sounds amazing and definitely going to make it.
Donna G
I love easy to make tasty dishes for mid-week meals. This is perfect for just that. Delicious flavours and quick and easy.
Cally Gray
Yummy! My mouth is watering having read this. Full of flavour and easy to make.
Kristy D
Such rich and good flavors in the sauce. Anchovies are a great addition and that powerful punch of deliciousness. Great meal idea.
Olivia
Great combination of flavours. The chilli, garlic and anchovy will be great together.
Graeme
I haven’t used anchovies before, they are something I’ve seen on pizzas in films and on TV. Really tempted by your recipe now, this looks really good.
Victoria
Great recipe for supper after a busy day.
Tricia L
Pasta dishes are my go to meal for busy weekdays. This look really tasty, I hadn’t thought of using anchovies like this.
Andy Lowe
This is the kind of dinner I really enjoy on a Friday night. Time to relax with a good film and glass of good wine. Very tasty.