This anchovy pasta is one of those deceptively simple recipes with an almost invisible base of flavor because the anchovies melt away completely into the sauce. It’s garlicky, buttery, and easy to customize depending on how bold you like the anchovy flavor. A splash of white wine adds just enough acidity and creates the perfect base for emulsifying in the butter. It feels sophisticated, yet simple enough to make on a weeknight when nothing else will hit the spot.
Hi! You probably haven't clicked on this anchovy pasta recipe if you hate anchovies so I don't think I need to convince you of their deliciousness. I definitely was a skeptic at first, but recipes like this and my Roasted Tomato Pasta turned it all around. Because the anchovies melt away, they’re really there to provide a big dose of seasoning and a depth of flavor that can’t be replicated with anything else.
This recipe is based on my very popular White Wine and Butter Pasta. The anchovies really turn up the volume and to me, this really is a perfect pasta recipe. It takes no time at all, so it's one of my go-to lazy dinners for any day of the week.
Ingredients
Anchovies - Try and find good quality anchovies, in oil. Ortiz are definitely one of the best in my opinion.
Fresh garlic cloves - Finely chop and keep the heat gentle so the garlic turns fragrant without browning.
White wine - Use a dry white wine like a sauvignon blanc or pinot grigio. If you don't want to cook with wine then you could use the same amount of pasta water and add 1 - 1.5 tablespoons of lemon juice to replace the acidity.
Butter - Use cold butter from the fridge and salted or unsalted is fine. This is meant to be a salty dish, so I often lean into that and use salted butter.
Italian parsley - This is added right at the end to cut through the richness and add freshness and color.
Optional extras
Red pepper flakes - If you want to add a touch of heat you can add ¼ - ½ teaspoon with the garlic.
Capers - Add 1 tablespoon of rinsed capers in right at the end, they go with anchovies perfectly.
How to make anchovy butter pasta
The full ingredient list, method and a short tutorial video are in the recipe card below. This is a quick visual overview.
1. In a large skillet over medium-low heat, melt the anchovies into the olive oil.
2. Add the garlic and cook for an additional 30 seconds.
3. Add the wine, let it reduce for 4 minutes then add the butter, one cube at a time, mixing and whisking each piece in.
4. Add the cooked pasta with ¼ cup of pasta water the black pepper, toss well and let it gently bubble away for 1-2 minutes. Toss the parsley through right before serving.
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Expert tips
- Undercook your dried pasta by 1 minute. It finishes cooking in the sauce and stays perfectly al dente.
- Salt your pasta water properly. For exact ratios and timing, check out my guide to cooking pasta perfectly.
- Keep the heat low when adding the anchovies. Gentle heat helps them melt smoothly into the oil without catching on the pan.
- Use pasta water to adjust the sauce. If the sauce tightens too much, just add a splash more pasta water and keep spinning with tongs. The starch brings it back to that glossy, silky texture.
Common questions
Yes. You can replace the wine with the same amount of pasta water and add 1 - 1.5 tablespoons of lemon juice for acidity. The flavor will be slightly different, but the sauce will still emulsify and taste great.
This recipe is easy to customize. Use fewer anchovies for a milder, more buttery sauce, or add an extra fillet or two if you want a deeper, more savory flavor. I have stated 6 - 8 in the recipe but if you are a bona fide anchovy lover you can definitely use more.
This anchovy pasta is best eaten straight away. Butter based sauces tend to lose their silky texture when reheated, but leftovers can be kept in the fridge for up to 2 days in an airtight container and gently reheated with a splash of water.
Some other pasta recipes to try
If you loved this anchovy butter pasta then head to my butter pasta sauces for more options. Here are a few suggestions including a classic Puttanesca if you have some leftover anchovies.
Recipe
Anchovy Butter Pasta with White Wine
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Ingredients
- 200 grams dried pasta or 300 grams fresh
- 1 tablespoon olive oil
- 6 - 8 anchovies
- 2 garlic cloves finely diced/minced
- ½ cup white wine
- 70 grams butter cold and cut into four cubes
- ½ teaspoon black pepper (¼ if you aren't sure)
- salt to taste
- ½ cup (packed) Italian parsley finely chopped
Optional
- ¼ - ½ teaspoons red pepper flakes
- 1 tablespoon capers rinsed
Instructions
- Bring a large pot of well salted water to the boil and cook the pasta, undercooking by 1 minute from the package instructions so it can finish cooking in the sauce.
- Reserve a cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a wide pan over medium-low heat. Add the anchovies and cook, stirring, until they melt completely into the oil.
- Add the garlic (and red pepper flakes if using) and cook for 30 seconds, just until fragrant.
- Add the white wine and increase the heat slightly if needed so it is at a gentle simmer then simmer for 3 - 4 minutes until reduced by about half.
- Add the butter pieces in, one at a time, whisking and letting each piece melt in between each addition.
- The sauce should have thickened slightly at the end of this process.
- Add the cooked pasta with ¼ cup pasta water and the pepper and toss well. Let it bubble away very gently for 1 - 2 minutes until the sauce coats the pasta well. Add another splash of pasta water if you need to loosen.
- Taste for seasoning and add salt to taste (it shouldn't need much, if any salt).
- Remove from the heat, add the chopped parsley (and capers if using), toss again, and serve.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Niklas Norén says
Absolutely delicious! It is exactly what it sets out to be.
Emilie Pullar says
So happy you enjoyed it Niklas! Thanks so much for making it 🙂