About This Recipe
The other day, my son came back from a trip raving about a pasta he had at a little restaurant — simple, garlicky, with anchovies and tomatoes. You know me, I couldn’t help but take it as a challenge to recreate it at home. The result? This garlicky anchovy tomato spaghetti — and honestly, it might be even better than the original.
Even though I’ve been sticking to a mostly plant-forward diet, I gave it a try and loved it. The anchovies melt completely into the sauce, bringing this deep, savory umami flavor without being fishy at all. The whole thing comes together in under 30 minutes, and it’s exactly the kind of easy weeknight pasta you’ll want to make again and again.
Why You’ll Love This Recipe
- Ready in under 30 minutes — from pot to plate, including pasta cook time
- Pantry-friendly — uses staple ingredients you probably already have
- Bold, savory flavor — anchovies melt into the sauce for deep umami without any fishy taste
- One-pan sauce — just a skillet and a pot of pasta
- Endlessly customizable — swap pasta shapes, add chili flakes, or skip the Parmesan for dairy-free
Ingredient Notes
- Garlic: Six cloves might sound like a lot, but don’t skimp!
- Shallot: Adds a mild, slightly sweet onion flavor that balances the garlic and anchovies.
- Anchovy fillets: totally optional, but they dissolve into the oil and add a salty, savory depth that makes the sauce taste like it’s been simmering for hours.
- Parmesan cheese. Omit if keeping it pescatarian and dairy-free — or sub with a plant-based alternative.
How to Make Garlicky Anchovy Spaghetti (Step-by-Step)
- Cook the pasta. Reserve 1 cup of pasta water before draining.
- Sauté the aromatics. Cook the sliced garlic and shallot for 2–3 minutes until golden and fragrant.
- Melt the anchovies. Add the anchovy fillets and press with a wooden spoon until they dissolve.
- Build the sauce. Stir in the tomato sauce.
- Toss and serve. Finish with Parmesan and a drizzle of olive oil.
Home cook to home-cook tips
- Anchovy tip: They won’t taste fishy! They melt into the oil and bring an incredible savory depth—don’t skip them.
- Extra heat? Add a pinch of red pepper flakes when sautéing the garlic.
- Make it yours: Add a handful of chopped parsley or serve with a side salad for a complete meal.
Can I make this pasta vegan?
Yes, don’t use the anchovies and vegan parm. Substitute with 1 tablespoon of capers and a splash of soy sauce for umami.
Choosing the Best Pasta
For a dish this simple, quality really matters — especially when it comes to the pasta.
- Look for Italian-imported pasta made with 100% durum wheat semolina. It should have a slightly rough texture (called trafilata al bronzo) that helps the sauce cling beautifully to every strand. Brands like Rummo, De Cecco, and Rustichella d’Abruzzo are excellent choices and usually easy to find at specialty stores or online.
- Spaghetti is the classic choice, but bucatini, linguine, or even fettuccine would all work well here, too. Just make sure to cook it al dente — it’ll finish softening in the sauce for that perfect bite.
Variations and Add-Ins
- Extra heat: Add ½ teaspoon of red pepper flakes when sautéing the garlic.
- Puttanesca-style: Add ¼ cup of sliced Kalamata olives and 1 tablespoon of capers along with the tomatoes.
- Protein boost: Toss in a can of drained chickpeas or white beans with the sauce.
- Fresh herbs: Finish with a handful of fresh parsley or basil.
- Pasta swap: Try bucatini, linguine, rigatoni, or penne.
Frequently Asked Questions
Garlicky Anchovy Tomato Spaghetti (Easy, 30-Minute Weeknight Pasta)
Equipment
- 1 large skillet
- 1 Pot for cooking the pasta
Ingredients
- 3 tablespoons olive oil
- 6 garlic cloves thinly sliced
- 1 shallot thinly sliced
- 3 anchovy fillets
- 1 28-ounce can of tomato sauce or crushed tomatoes
- 1 pound 450 g spaghetti
- Salt to taste
- Freshly ground black pepper to taste
- Grated Parmesan cheese to serve
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and shallot, and cook for 2–3 minutes until softened and fragrant.
- Add the anchovy fillets and use the back of a wooden spoon to mash them into the oil. Cook for about 2 minutes until they dissolve.
- Stir in the 28 oz of tomato sauce (or crushed tomatoes). Let it simmer for 5–7 minutes to bring all the flavors together. Taste and season with salt and pepper.
- Add the cooked spaghetti directly into the sauce and toss well. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Serve hot, with plenty of grated Parmesan on top and a drizzle of extra olive oil if you like.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.