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5.0 from 21 votes

Pasta with Anchovies and Onions

I hope that my approach to tinned fish will give you new ideas for the tins stacked in your pantry. Pasta is a perfect base for tinned anchovies and onions, and I've used Parmesan, lemon, and parsley to highlight the outstanding umami flavor of one of my go-to fishes, anchovies.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Calories: 435 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 6 ounces bucatini or other long pasta of your choice
  • 2 teaspoons kosher salt
  • 1 clove garlic minced
  • 3 tablespoons (1 1/2 oz) unsalted butter
  • 1 tablespoon olive oil
  • 1/4 medium yellow onion sliced 1/8 inch (3 mm) thick
  • 8 anchovy fillets (or substitute 2 teaspoons anchovy paste)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil over high heat for the pasta. Stir in 2 teaspoons salt. Add the pasta and cook according to the package directions, stirring every 2 minutes. Taste a noodle a minute or so before the end of the suggested cooking time to ensure that your pasta comes out al dente.
  2. Meanwhile, in a medium skillet combine the garlic, 1 tablespoon of butter, and the olive oil. Warm over low heat until the garlic becomes fragrant, 1 to 2 minutes.
  3. Add the onion and increase the heat to medium. Cook, giving the skillet a toss every other minute and reducing the heat if the butter begins to brown, until the onions are soft, about 6 minutes. Reduce the heat to low.
  4. Just before it’s time to remove the pasta from the boiling water, add 1/3 cup (80 ml) of the pasta water and the anchovies to the onion mixture and bring it to an aggressive simmer.
  5. Drain the pasta and add it to the skillet. Continue cooking, constantly stirring and flipping, until about 3 tablespoons of liquid remain in the skillet, about 3 minutes.
  6. Stir in the remaining 2 tablespoons butter and remove from the heat. Add the Parmesan, parsley, and lemon juice and stir until fully incorporated.
  7. Divvy the pasta between two bowls and serve with more Parmesan, if desired.

Notes

  • Top with bread crumbs--To zhuzh up your pasta, sprinkle toasted bread crumbs or panko over the top of the finished dish.
  • Don't overcook your pasta--Take care to only boil the pasta until al dente as it will continue to cook when added back to the sauce.
  • Pasta water--Save your pasta water for reheating leftovers.
  • Storage--Leftovers can be stored in an airtight container in the fridge for up to 3 days. Rewarm in a saucepan over low heat, adding a splash of water or leftover cooking water to loosen the pasta.

Nutrition Information

Serving 1serving Calories 435kcal (22%) Carbohydrates 28g (9%) Protein 13g (26%) Fat 30g (46%) Saturated Fat 15g (75%) Monounsaturated Fat 11g Trans Fat 1g Cholesterol 68mg (23%) Sodium 1333mg (56%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 435

% Daily Value*

Serving 1serving
Calories 435kcal 22%
Carbohydrates 28g 9%
Protein 13g 26%
Fat 30g 46%
Saturated Fat 15g 75%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 68mg 23%
Sodium 1333mg 56%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.