Butter pasta with anchovies is the perfect weeknight dinner. It may surprise you that to create this flavor-packed sauce, you only need three ingredients, (which from the title, you have probably already guessed!) pasta, butter and anchovies.
In Italy it is called burro e alici and it’s easy, quick, and budget friendly. I use Pastificio Liguori as my choice of pasta for this recipe because they use quality flour and slow-dry the pasta noodles at low temperature, which ensures the golden, umami-rich butter clings to every strand.
I used to be an anchovy sceptic, and this butter pasta completely changed my mind. The anchovies melt into the butter and disappear, leaving a silky sauce that coats al dente pasta in a creamy glaze. Lemon zest helps lift the flavour, and yes, anchovy with Pecorino works – even I was surprised!
Watch: I have Never Eaten such Delicious Pasta! Easy, Quick and very Tasty Anchovy Butter Pasta
This Butter Pasta is the easiest pasta you’ll ever fall in love with.
Vincenzo’s Plate Tips to Make Anchovy Butter Pasta
You Butter Believe it
For 300g pasta I used 100g butter, so about 30g per person. Butter makes the sauce extra creamy, but if you prefer, you can swap it with Extra Virgin Olive Oil. It just won’t have the same thick creaminess butter can create.
All About Anchovies
I used 7 fillets for this Anchovy pasta, but you can add more (or less) depending on your love for that salty, umami punch.
Trio of Flavors
Pecorino, Lemon & Parsley are optional, but they really lift the pasta dish, adding freshness, sharpness, and balance. For me to suggest cheese with this salty type of fish, you have to know I tried and tested and would only recommend it if it absolutely worked!
Pasta Water makes all the difference
Don’t be afraid to add pasta water to your pan. In fact, the pasta water helps emulsify the sauce, making it luscious and ensuring your pasta is never dry.
How to Serve Anchovy Butter Pasta
Twirl the anchovy pasta onto a flat plate, sprinkle with Pecorino and a pinch of parsley for a vibrant finish, then devour immediately while the flavors are at their peak.
Anchovy Butter Pasta
Print Recipe
Equipment
- Cutting board
- knife
- large pot
- Tongs
- Medium pan
- wooden spoon
- Mug
- Zester
- Colander
Ingredients
- 300 g / 10.5oz spaghetti
- 7 anchovies in oil
- 100 g / 3.5oz butter
- Pecorino Romano, optional
- 1 lemon, optional
- A fresh bunch of parsley, chopped (optional)
Instructions
- Bring a large pot of water to the boil and add 1 tablespoon of salt. Cook the spaghetti according to the package instructions, stirring occasionally so it doesn’t stick.
- While the pasta cooks, place a medium pan over low heat and add the butter. Once it melts, increase to medium heat and add the anchovies. Stir gently, breaking them down with a wooden spoon until they dissolve into the butter. Bring the heat back down to low.
- If using lemon, add the zest directly into the pan along with a pinch of parsley. Stir quickly to release the aromas.
- When the pasta is ready, reserve a mug of pasta water, then using the colander, transfer the pasta straight into the pan with the sauce.
- Toss well with tongs to coat every strand. Add a splash of the reserved pasta water to emulsify and make the sauce creamy, continuing to toss until the pasta is glossy and well coated.
- Turn off the heat, add Pecorino Romano and finish with more parsley. Toss once more, then serve immediately.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If you loved this Chicken Schnitzel Recipe you will also love
- PASTA ALLA PUTTANESCA– This pasta that turns humble pantry staples like olives, capers, garlic, and anchovies into something sexy, spicy, and irresistibly bold.
- RAVIOLI BUTTER AND SAGE – If you love butter-based sauces, this one is a must-try. With golden brown butter, crispy sage leaves, and a hint of lemon zest, it transforms ravioli into a dish that feels Michelin-star worthy but only takes minutes to make.
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