anchovy-butter pasta with toasted calabrian chile breadcrumbs.
A cheap, easy, buttery spin on puttanesca that makes for a delicious savory weeknight dinner.
Makes: 2 servings Prep time: 5 minutes Cook Time: 10 minutes
I know, I know: Anchovies? Really?
Yes, and I promise, this dish is so good and not fishy at all. Anchovies might just become your new best friend after this one.
So.. why anchovies? Anchovies are tiny salty fish that completely disintegrate when cooked, leaving behind a savory flavor that can’t quite be recreated with salt alone. Think of it like Caesar salad dressing. You don’t know the anchovies are there, but something is making that dressing taste amazing.
Anchovies aren’t huge in America, especially in the midwest where I am located. Don’t worry. While the quality may not be that of authentic Italian anchovies, you can find good anchovies to use and enjoy all the same. Or if you use the cheap stuff? That works too. Trust me.
Can I swap out the anchovies?
Sure, but of course, the point of this dish is to have that salty, savory taste from the anchovies. If you are allergic to fish, omit the anchovies and try mushrooms or capers. If you simply want to avoid anchovies, try Worcestershire sauce or soy sauce. With these substitutes, use just a few dashes, because the flavor can be intense.
Can this be made gluten-free?
Yes, and it is easy to do just by swapping out the pasta and breadcrumbs for gluten-free alternatives. If you can’t find gluten-free breadcrumbs, make your own by pulsing gluten free crusty bread in a food processor until blended to a crumb, then toast as usual.
Does any pasta work with this?
Absolutely, and while I used spaghetti, there are some pastas that work just as well if not better. Bucatini is great for absorbing the thin sauce. Bow-tie is great for holding the sauce without being too bulky. Angel hair would allow more of the sauce to shine through.
anchovy-butter pasta ingredients
pasta: I love using spaghetti for thin buttery sauces like this and carbonara. Bucatini, bow-tie, and angel hair are also great options, and any of them can be swapped for gluten-free alternatives.
anchovy: Brands like Cento and Ortiz, packed in olive oil, are perfect for this dish. If you can’t find the big names? Use whatever can or jar is at your grocery, and try to opt for olive oil-packed anchovies.
butter: Melted butter, swirled with anchovies, getting slightly browned and nutty while the anchovies cook down. You want enough to create a base for the sauce, so I do recommend using the recommended 4 tablespoons here.
garlic: You can be generous about the garlic. It is so delicious with butter and anchovies. Mince or grate the garlic and cook with the anchovies.
lemon juice: Anchovies are very, very salty. The butter brings the fat. The breadcrumbs will give you heat. So acid? You’ll need it to make this dish shine. Squeeze half a lemon over the pasta and toss. If it’s still too heavy, use the other half of the lemon. Want some real tang? Try zesting the lemon on top.
pasta water: Like almost all my pasta sauce recipes, save that pasta water. It marries the sauce to the pasta and is especially necessary in a thin, basic sauce like this.
bread crumbs: I use plain, premade bread crumbs, but if you are thrifty you can use old crusty bread and process it in a food processor until crumbly. Then, toast it on the stove or in the oven until darkened, and add the chile oil.
calabrian chile: You can find these in stores near the canned tomatoes and vegetables or in international and Italian markets. These are spicy, but more notably, they are tangy and bright, too. I use a few spoonfuls of the oil that the peppers are packed in, then a few peppers for extra heat.
parsley: This is sprinkled on top, and can be swapped for basil, if preferred.
anchovy-butter pasta pairing options
This is a heavy pasta dish, all things considered, and goes well with lighter, lemony sides. If serving for dinner, here are some good pairing options:
leafy green salad with lemon vinaigrette
tomato confit and crostini
sweeter white wines like pinot grigio or sauvignon blanc
grilled chicken
shrimp or a full branzino prepared with lemons
broccolini or roasted asparagus