This Lemon Anchovy Spaghetti is a super simple pasta dish that can be made as a side or main meal! Made with a just handful of ingredients, this easy pasta is ready in only 15 minutes.
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I know, I know, I know. You’re scared of anchovies. If there were ever a recipe to change your mind though, it’s Lemon Anchovy Spaghetti!
I’ve always had negative connotations with anchovies, despite never eating them until recently. I feel like it’s just a cultural norm to put them down and avoid them at all costs. I can’t remember what made me finally give them a try, but I’m so glad I did!
Lemon and fish are a classic combination, and it’s with good reason. The lemon helps to brighten up the rich flavors created by the garlic and anchovy.
I sometimes refer to this as “Invisible Anchovy Spaghetti” to my kids. When you cook the anchovies in olive oil they literally melt, infusing the oil with this great flavor.
We eat this at least once a month because it’s super easy, affordable, and of course delicious. It comes together fast with just a few ingredients, making it the perfect weeknight dinner ready in under 30 minutes.
You may know I usually share vegetarian recipes, and technically this one is pescatarian. If you want to know more about the different types of vegetarians, check out what is a vegetarian.
Ingredients
- Spaghetti
- Olive oil
- Garlic, sliced
- Anchovy filets packed in oil
- Crushed red pepper
- Finely chopped parsley
- Lemon juice
- Coarse kosher salt
- Parmesan cheese
How to make lemon anchovy spaghetti
- Cook pasta according to package directions, reserving ½ cup of the cooking liquid.
- Meanwhile, place oil, garlic, and anchovies in a large skillet over medium heat. Cook until garlic is golden and the anchovies have melted into the oil, stirring occasionally.
- Add the crushed red pepper and cook, stirring, for 30 seconds. Add the reserved cooking liquid, then add the pasta and toss to coat. Stir in the parsley, lemon juice, and Parmesan cheese. Season with salt and toss to incorporate everything. Serve sprinkled with additional Parmesan cheese if desired.
Top tips
Vegetarian Parmesan cheese
Real Parmesan cheese is not vegetarian because it uses animal rennet. If it is important to you to use vegetarian cheese, look for a Parmesan cheese made with vegetable rennet instead.
Using pasta water
Using a little bit of pasta water is the key to making smooth, restaurant-quality pasta dishes. The starch from the pasta water helps thicken the sauce and help it stick to the noodles.
I like to use a glass measuring cup to collect the pasta water in the last minute of cooking. To do this, hold the cup at an angle and slide it down the inside wall of the pot to let water in without collecting pasta.
What to serve with anchovy spaghetti
I like to serve lemon anchovy spaghetti spaghetti with a side of garlic bread and a simple salad for a well-balanced, wholesome meal.
Tips for customizing pasta with anchovy
- Use whatever pasta shape you have on hand such as penne or rigatoni
- Serve alongside (or mixed with) my spinach and white beans for protein and veggies
- Double the crushed red pepper for extra spice
- Add 1-2 tablespoons of drained capers with the crushed red pepper for a punch of flavor
- Use gluten-free pasta to make the meal gluten-free
FAQ
No, anchovies are small fish, and therefore not vegetarian.
They add salty, slightly briny, umami-packed flavor to this pasta dish. I promise you won’t find it overly fishy!
For this recipe, I recommend buying anchovies that are packed in pure olive oil. Try looking for tinned anchovies that only contain three ingredients: anchovies, salt, and olive oil.
Anchovies are critical to this dish, but if you’re looking for a vegetarian/vegan substitute, I recommend checking out this list.
More pasta recipes
- Tomato and Feta Pasta
- Easy Fettuccine Alfredo
- Pesto Linguine with Crispy Balsamic Chickpeas
- Spaghetti Aglio Olio
- Roasted Garlic and Tomato Penne
- Olive Oil Alfredo Sauce
- Meatless Baked Ziti
- Roasted Vegetable Lasagna
- Halloumi Carbonara
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Lemon Anchovy Spaghetti
Ingredients
- 16 ounces spaghetti
- ¼ cup olive oil
- 4 cloves garlic, sliced
- 4 anchovy filets packed in oil, drained
- ½ teaspoon crushed red pepper
- ¼ cup finely chopped parsley
- 1 ½ teaspoons fresh lemon juice
- Coarse kosher salt
- 2 ounces Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions, reserving ½ cup of the cooking liquid just before the pasta is done.
- Meanwhile, place oil, garlic, and anchovies in a large skillet over medium heat. Cook 3 minutes or until garlic is golden and the anchovies have melted into the oil, stirring occasionally.
- Add the crushed red pepper and cook, stirring, for 30 seconds. Add the reserved cooking liquid, then add the pasta and toss to coat. Stir in the parsley, lemon juice, and cheese. Season with salt and toss to incorporate everything. Serve sprinkled with additional Parmesan cheese if desired.
Jennifer says
Great recipe, however it is NOT vegetarian? that’s why I gave it 2 stars
not sure why this is under vegetarian pasta recipes which also includes crab pasta etc…..might want to change it to pescatarian.
since I am not vegetarian, it is a great take on anchovy garlic pasta.
Lindsay Moe says
Yes, I apologize, there are a few recipes like this that I am working to sort out in the organization of the site. Glad you enjoyed it though!