How do you store spaghetti with anchovies and garlic?

Reheating leftovers: If you want to reheat the dish later, add some cooking water and follow the same stirring and mixing techniques to bring the pasta back to life. Storing: The spaghetti can be stored in the refrigerator for up to 2 days. Freezing this dish is not recommended, as it may change the texture of the pasta.

What is the secret to a perfectly creamy pasta with anchovies without cream?

The code word for this pasta with anchovies is mantecatura. This is the Italian technique where you throw the al dente spaghetti together with a generous ladle of pasta cooking water into the pan with olive oil. By vigorously stirring and tossing the pasta afterwards, the released starch from the cooking water binds with the oil. This creates a natural, glossy, and creamy sauce without a single drop of cream or butter!

How can I vary traditional anchovy recipes like this one?

Classic anchovy recipes are the perfect base to experiment with. Do you want to give this spaghetti anchovy an extra touch? Then fry some finely chopped red chili pepper along with the garlic (for a spicy aglio, olio e peperoncino vibe) or add some toasted breadcrumbs (mollica) at the end for a delicious, crunchy bite.

Pasta with anchovies and garlic

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20min

•

Easy

A true Italian classic that proves you can create an absolute star meal with very few ingredients. We make an incredibly tasty spaghetti anchovy with plenty of garlic. In this recipe for pasta with anchovies, the little fish completely melt away in the warm olive oil with garlic. We finish the pasta with fresh lemon zest and parsley. It is one of my favorite pasta recipes because it is super pure, elegant, and ready in just 20 minutes.

Ingredients

What do you need?

Quantity: 4P

320 g spaghetti Garofalo
3 cloves of garlic
4 anchovy fillets
0.5 bunch of flat-leaf parsley
4 tbsp olive oil
Black pepper, freshly ground
Salt (10 g per liter of water)
Zest of 1 lemon
3 drops of colatura di alici per person

Preparation method

How do you make this?

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Cooking the pasta: Cook the spaghetti in salted water (10 g salt per liter of water). Cook the pasta for 1 minute less than indicated on the package, as you will continue to cook the pasta in the pan later. Save some cooking water for later.

Making the base: Heat the olive oil in a large pan. Add the finely chopped garlic, anchovy fillets, and half of the chopped parsley. Sauté this while stirring for about 5 minutes, until the anchovies melt and the garlic is golden brown.

Adding cooking water: Add a ladle of the cooking water to the pan and let it reduce a bit.

Pasta in the pan: Add the spaghetti to the pan and start stirring and tossing it like a risotto. This process is called ‘Mantecatura’. It ensures that the starch from the pasta mixes with the olive oil, creating a creamy texture without cream or butter. Keep doing this for 3 minutes.

Serving: Use a ladle and tongs to neatly twirl the spaghetti and place it on the plate. Finish with freshly ground black pepper, chopped parsley, lemon zest, and a few drops of colatura di alici per person. Serve immediately for the best flavor experience.