Pasta With Anchovy Sauce

By Nigella Lawson

Total Time
30 minutes
Rating
4(65)
Comments
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Featured in: AT MY TABLE; From Your Own Rialto, the Refreshing Tastes of Venice

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Ingredients

Yield:4 to 6 servings
  • Salt
  • 5tablespoons extra virgin olive oil
  • 2onions, peeled and very finely chopped
  • 12 to 14canned anchovy fillets, chopped
  • 1tablespoon butter
  • ½cup whole milk
  • 1pound bigoli, bucatini or linguine
  • 1cup chopped flat-leafed parsley leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

448 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 14 grams protein; 395 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a large pot of salted water for pasta over high heat. Place a large, heavy-based pan over medium heat and add olive oil. Toss in onions, reduce heat to low, and sauté until soft, about 10 minutes.

  2. Step 2

    Add anchovies to onions and stir. Mix in butter and 1 tablespoon water. Gradually stir in milk. Remove from heat.

  3. Step 3

    Cook pasta to taste, reserve ½ cup cooking water and drain. Add pasta to anchovy sauce. Mix in a bit of cooking water. Add ⅔ of parsley and toss. Place pasta in bowls, garnish with parsley and serve.

Ratings

4 out of 5
65 user ratings
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Comments

Scott

Added capers and garlic. On our stove, needed to either saute onions longer on low, or increase heat to med-low or medium. Added parmesan to garnish.

Tim J

I added quite a bit more anchovy than the recipe called for, along with some of the oil the anchovies came in. The dish was flavorful, but somehow I felt like it was missing something. I added a little lemon juice to balance the saltiness, but still felt it was missing something. I will try another NYT recipe with anchovy and arugula next time.

Jennifer H

I used 12 anchovy fillets but the dish was not very flavorful.

Scott

Added capers and garlic. On our stove, needed to either saute onions longer on low, or increase heat to med-low or medium. Added parmesan to garnish.

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