Umami Explosion! Authentic Italian Anchovy Aglio e Olio Pasta at Home
Easy & Delicious Anchovy Aglio e Olio Pasta Recipe: Homemade Italian Delight
Introducing the Anchovy Aglio e Olio Pasta, a dish that rivals, and perhaps even surpasses, our current favorite, Mentaiko (Spicy Cod Roe) Aglio e Olio. When living in Europe and finding Mentaiko hard to come by, this anchovy pasta was our absolute go-to! Even the kids, who were initially hesitant about anchovies, now happily devour every last drop of sauce from their plates with crusty bread, completely won over by its incredible savory depth. This pasta offers complex flavor without fuss. Let’s make this incredibly flavorful Anchovy Aglio e Olio today!
Key Ingredients- 6 fresh anchovy fillets (or 1-2 Tbsp anchovy paste)
- 300g pasta (spaghetti, linguine, or your favorite shape)
- Generous amount of extra virgin olive oil
- 1/2 medium onion, finely chopped
- 1.5 Tbsp minced garlic (or 3 cloves garlic, smashed)
- 3 tsp capers, drained
- 4-5 dried red chili flakes (peperoncino), crushed (adjust to taste)
Cooking Instructions
Step 1
Begin by cooking the pasta. Bring a large pot of water to a rolling boil. Add salt to the water, aiming for about 1% salinity (roughly 10g of salt per 1 liter of water). Add 300g of pasta and cook it until it’s al dente, which is typically 2 minutes less than the package instructions suggest. Reserve about 1-2 ladles of the starchy pasta water before draining.
Step 2
While the pasta is cooking, finely chop the half onion. If using whole garlic cloves, you can either thinly slice them or lightly smash them with the side of your knife.
Step 3
In a wide, deep skillet, heat a generous amount of extra virgin olive oil over low heat. Add the chopped onion and minced garlic (or smashed cloves) to the pan. Let them gently sauté until fragrant, ensuring the oil coats the ingredients well for maximum flavor infusion.
Step 4
Once the aroma of garlic and onion begins to release, add the 6 cleaned anchovy fillets to the pan. Use a spatula or fork to gently break down and mash the anchovies, allowing them to meld with the onion and garlic. The anchovies will dissolve into the olive oil, creating a rich, savory base.
Step 5
Add the drained capers (3 tsp) and the crushed dried chili flakes (4-5 pieces) to the pan. Stir everything together to combine the flavors. If you prefer more heat, feel free to add more chili flakes, or remove the seeds for a milder spice.
Step 6
Now, pour in about 3 ladles of the reserved pasta water. This starchy water helps to emulsify the sauce, making it cling to the pasta and bringing all the ingredients together beautifully. Let it simmer for about a minute, allowing the sauce to thicken slightly. Adjust the amount of pasta water as needed based on your pan’s size and heat level.
Step 7
Carefully transfer the al dente pasta directly from the boiling water into the skillet with the sauce. Increase the heat to medium and stir continuously for 1-2 minutes. The goal is to coat every strand of pasta with the rich sauce and allow it to absorb the flavors, achieving a luscious, slightly saucy consistency, much like a risotto.
Step 8
Taste the pasta and sauce. Check if the pasta is cooked to your liking and if the seasoning is right. If the sauce seems too thick, add a little more of the reserved pasta water, one ladle at a time, until you reach your desired consistency. Once the pasta is perfectly cooked and coated in a glossy, well-emulsified sauce, remove the pan from the heat.
Step 9
Given the saltiness of the anchovies and the salted pasta water, additional salt is usually not necessary. However, taste the dish, and if you find it needs a touch more seasoning, add a pinch of salt and freshly ground black pepper to your preference.
Step 10
Serve the delicious Anchovy Aglio e Olio pasta immediately. For an extra touch of richness and flavor, sprinkle generously with freshly grated Grana Padano or Parmesan cheese. Enjoy your homemade Italian restaurant-quality pasta!
