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Spaghetti with Anchovies, garlic, lemon & chilli

 In Dinner/Supper, Lunch, Pasta, Vegetarian

This spaghetti with anchovies, garlic, lemon and chilli is a simple and delicious recipe full of bright, vibrant flavours.

Spaghetti with Anchovies, garlic, lemon & Chilli

After weeks of excess and indulgence in December, I find myself craving simplicity in January. Even though, surprisingly, us as a family behaved ourselves on the food front and didn’t allow ourselves to get carried away, I still have the need to eat the simplest of foods. Toast with a smear of Bovril is great for breakfast and a simple Caprese salad is all I need for lunch but for Dinner, I’d like something a long those same lines, but with a little more punch and flavour.

Spaghetti with Anchovies, garlic, lemon & Chilli

That’s where this ridiculously simple but absolutely delicious pasta comes in. I love that the sauce (if you can call it a sauce) literally takes minutes to put together and that it coats the pasta effortlessly, allowing the pasta to soak up all the salty, spiciness. The anchovies add such a delicious meatiness without being overly fishy.

Spaghetti with Anchovies, garlic, lemon & Chilli

I suggest you serve this with some crusty bread or perhaps some herbed bread crumbs. Using fresh breadcrumbs, fry them in a little bit of olive oil with a garlic clove and finely chopped herbs until they turn golden brown. The crunch will be great with the al dente pasta. And even though we are simplifying our diets, an ice cold glass of Chenin will round this off perfectly!

Spaghetti with Anchovies, garlic, lemon & chilli
Prep time
Cook time
Total time
This spaghetti with anchovies, garlic, lemon and chilli is a simple and delicious recipe full of bright, vibrant flavours.
Recipe type: Pasta, Vegetarian, Summer, Quick
Serves: 4
  • 500g spaghetti
  • 4 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 6 anchovy fillets
  • ½ cup fresh parsley, finely chopped
  • 1-2 chillies, finely chopped
  • juice of 1 lemon
  • salt & pepper to taste
  • fresh pecorino to serve
  1. In a large pot of salted, boiling water, cook the pasta until al dente.
  2. In the meanwhile, heat the olive oil in a frying pan and fry the garlic and anchovies for a minute before adding the parsley, chillies and lemon juice. Turn off the heat.
  3. Reserve 2 cups of the pastas cooking water and toss the drained pasta with the anchovy sauce. Add some of the reserved cooking water and stir to coat the pasta. If the pasta seems dry, add more of the cooking liquid.
  4. Season to taste and serve with freshly grated pecorino.

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Showing 8 comments
  • Lissa

    just wanted to say thank you for such a fab recipe, had it last night, I may have added a little bit more anchovies and garlic

  • Eileen Cuisine

    Oh wow, great recipe and superb pictures! May I ask what camera and lens do you use? Thank you!

  • Megan

    This pasta is gorgeous. Glad I stumbled upon your blog! I’ll be subscribing! Feel free to drop by sometime. I’m always wanting to make new foodie friends! Megs x

  • Judy

    Absolutely what I’m looking, and like you said, something light and powerful after an entire month of holiday noshing. The lemon, chilli and anchovies are brilliant!

  • Kitchenboy

    Gorgeous photos Alida! It looks so good I want to lick my screen! ;-P

    • Ally_R

      Kitchenboy, thanks W! I’m glad you like my photos. 🙂

      Beti, I promise, the anchovies aren’t overpowering at all. They just add a lovely salty, meatiness to the pasta.

  • beti

    I love the simplicity! I’m not sure about anchovies but I shoul try it!

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