Spaghetti with Anchovies & Tomatoes

Spaghetti with Anchovies and Tomatoes (Spaghetti con Acciughe) is one of those simple Italian pasta dishes that proves just how delicious a handful of good ingredients can be. Tender spaghetti is tossed with savoury anchovies, garlic, olive oil and sweet tomatoes to create a rich, flavour-packed sauce that’s ready in no time. It’s the perfect recipe for busy weeknights when you want something quick, comforting and full of Mediterranean flavour.

Oil-packed anchovies are the secret to this recipe, gently melting into olive oil with garlic and a pinch of chilli to create an irresistibly savoury base. Tossed with sweet tomatoes and spaghetti, they transform a handful of pantry staples into a delicious Mediterranean-inspired meal that’s simple, satisfying and full of flavour.

Ingredients for Spaghetti with Anchovies and Tomatoes

This classic Italian pasta comes together with a handful of simple, flavour-packed ingredients:

• Spaghetti: Traditional spaghetti works perfectly, though spelt or wholewheat spaghetti is a great option for a nuttier flavour.
• Anchovy fillets: Oil-packed anchovies melt into the sauce, adding rich, savoury depth.
• Garlic: A must for bold Mediterranean flavour.
• Extra virgin olive oil: Use a good-quality olive oil for the best taste.
• Red chilli: Adds a gentle heat. Remove the seeds for a milder flavour.
• Cherry tomatoes: Sweet, juicy tomatoes balance the richness of the anchovies.
• Fresh herbs: Flat-leaf parsley, tarragon and chives add freshness and brighten the finished dish.
• Sea salt and black pepper: Season to taste with flaky sea salt and freshly ground black pepper.

How to Make Spaghetti with Anchovies and Tomatoes

This easy Italian pasta comes together in just four simple steps:

1. Cook the spaghetti: Boil until al dente, reserving a little pasta water before draining.
2. Build the flavour: Gently cook the anchovies, garlic and olive oil until the anchovies melt into a savoury sauce.
3. Add the tomatoes: Stir in the chilli and tomatoes and simmer briefly until softened and juicy.
4. Toss and serve: Add the spaghetti, a splash of pasta water if needed, and finish with the fresh herbs. Toss until every strand is coated, then serve immediately.

You’ll find the full ingredient list and detailed instructions in the printable recipe card below.

Why You’ll Love Spaghetti with Anchovies and Tomatoes

• Big on flavour: Rich anchovies, sweet tomatoes and garlic create an irresistible Mediterranean-inspired sauce.
• Quick and easy: Ready in around 35 minutes with minimal prep. It’s both easy to make and delicous!
• Light yet satisfying: A simple pasta that’s comforting without feeling heavy.
• A true Italian classic: Made with everyday ingredients and timeless flavours.

More Traditional Italian Pasta Recipes to Try

If you enjoyed these Spaghetti with Anchovies and Tomatoes, you’ll love exploring more Italian pasta favourites. Try Pasta con Salsiccia in Creamy Tomato Sauce for a rich and hearty meal, try this traditional Spaghetti Carbonara, or for a lighter option, authentic Spaghetti Puttanesca with anchovies and capers, or a classic slow-cooked Spaghetti Bolognese.

Elle

Spaghetti with Anchovies (Spaghetti con Acciughe)

5 from 1 vote

This spaghetti with anchovies dish tastes like it came directly from the Mediterranean. Literally. Yes, anchovies are harvested in the Mediterranean (and North Atlantic).

Print Recipe Pin Recipe

KochmodusDisplay bleibt an

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 596

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Ingredients

  

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• 500 g spaghetti, reserving 1/2 cup cooking liquid (125 ml)
• 2 tablespoons extra virgin olive oil
• 4 anchovy filets (packed in oil), drained and chopped
• 4 garlic cloves, sliced
• 1 fresh red chili, seeded and finely chopped
• 2 lb aromatic vine-ripened tomatoes (such as mini plum tomatoes or cherry tomatoes) (about 1 kg)
• sea salt and freshly ground pepper, to taste
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped tarragon
• 1 tablespoon fresh chopped chives

Instructions

 

1. Fill the large pot with cold water and a pinch of salt. Bring to a rapid boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook anchovies and garlic until soft, about 4 minutes.
3. Add the chili and tomatoes, season with salt and pepper and saute for 10 minutes, until the tomatoes are falling apart.
4. Toss in pasta and add the cooking liquid, cook for 1 more minute, toss in the herbs and serve. Enjoy!

Nutrition

Calories: 596kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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