Spaghetti with Walnuts and Anchovies (30 Minute Dinner)
I’m not overstating when I tell you this Spaghetti with Walnuts and Anchovies is one of the easiest pasta dishes you’ll ever make! It relies on very few ingredients, and, BONUS, these are all ingredients you’ll most likely already have on hand. This dish features the satisfying crunch of toasted walnuts, deep umami from anchovies, and a kick of spice from chili flakes. That all combines to create a dish with big, bold flavors. This recipe is a perfect example of how a few simple ingredients can create an incredibly flavored dish.
Now, before we get into the recipe, let’s talk anchovies.
If you love anchovies and always keep them on hand, feel free to skip this part! But if you’ve never purchased anchovies and the thought makes you a bit squeamish, I’d love to convince you they are a fantastic ingredient and need to be a pantry staple!
First, the most common question I get is: “Will the pasta taste fishy?” I pinky promise you that your pasta will taste absolutely delicious and not one bit fishy.
Anchovies add a deep, rich umami flavor. If you’re wondering what umami tastes like, it’s a bold, meaty, salty flavor. It’s one of the 5 flavor senses: sweet, sour, salty, bitter, and umami.
Other ingredients you might be more familiar with that have umami flavor are sundried tomatoes, miso, mushrooms, soy sauce, and Parmesan cheese.
The umami flavor rounds out the bite of the garlic, the nuttiness of the walnuts, and the heat from the chili flakes. If you’re still a bit unsure about anchovy fillets, anchovy paste is a great substitute. Be sure to read the label, but usually 1/2 tablespoon paste = 1 anchovy fillet.
TL;DR (Cliff’s Notes for Recipe)
Why you’ll make this recipe on repeat!
It’s super easy to make and has a massive amount of flavor. This isn’t a boring plate of plain pasta, but a leveled-up restaurant-worthy dish!
What is it?
Spaghetti is tossed in a sauce of toasted walnuts, garlic, chili flakes, and anchovies. The anchovies melt into the oil, creating a mouthwatering dish.
How to make it:
First, bring a large pot of water to a boil, generously salt (you want the water to taste like the ocea!), and then add spaghetti. While the spaghetti cooks, toast walnuts in olive oil, then add garlic and chili flakes. Stir in chopped anchovy, and stir until it melts into the oil. Toss cooked spaghetti in sauce and garnish with freshly chopped parsley and grated Parmesan cheese.
Star Ingredients for Spaghetti with Anchovy Sauce and Toasted Walnuts
Anchovies: Since I’ve been singing the praises of anchovies for this entire blog post, it probably comes as no surprise that they are definitely the main star of the dish! They are the secret sauce for adding gorgeous, deep, rich, umami salty flavor to this recipe. And that umami flavor will make you return for bite after bite.
Walnuts: add a toasty crunch.
Red Pepper Flakes: add a welcome heat that cuts through the richness of the dish. I also love adding them to Pasta Alla Vodka.
Lemon: lemon juice adds acidity that also balances out the other flavors. I also add a squeeze of lemon to Pasta with Chicken Meatballs and Pasta Primavera to brighten the recipes.
Pro Tips!
To thicken the sauce:
Place a glass measuring cup next to the pot of boiling water as the pasta cooks. This will remind you to remove a cup of the pasta water before draining the cooked pasta. I find that if I don’t put the measuring glass next to the pot, I forget! The pasta cooking water will make an even glossier sauce that will coat every bit of your pasta.
A tip my mom taught me (and one she learned from her Italian father):
To ensure the pasta is cooked al dente (you want there to be a little “bite” to the pasta), cook the pasta 3 minutes less than the suggested time on the package.
To ensure your pasta is infused with the flavor of any sauce:
Add your drained pasta straight into the skillet with your sauce. Then toss both together until the sauce thoroughly coats the pasta. If you add your pasta straight to a bowl and top it with sauce, you won’t get as much flavor throughout the pasta.
Let’s Make Spaghetti with Anchovies!
Step 1
This easy recipe starts with cooking your pasta in a large pot of water.
Flavor tip: Before adding your pasta to the boiling water, generously salt it. When you taste the water, it should taste like the sea. Pasta relies on salted water and sauce for flavor, so don’t forget to salt your water!
Step 2
While the pasta cooks, assemble all your ingredients for the sauce. The beauty of this dish is that the sauce comes together quickly, so timing is important. You want the pasta and sauce to be finished at the same time. So start making your sauce when the pasta has about 5 minutes left. You’re going to be adding the pasta to the sauce, so use a large heavy skillet or large sauté pan to ensure you have plenty of room for the pasta AND the sauce.
Step 3
Add extra virgin olive oil to your large skillet and warm it over medium heat. Once you can easily swirl the oil around, and it shimmers, add the chopped walnuts. This next step only takes a minute or two, so keep watch because walnuts will burn the second you turn your attention away from them. When you smell the walnuts (they should be starting to turn golden brown), add the garlic cloves and red pepper flakes. Cook just until the garlic becomes fragrant, about 1 minute (you don’t want it to burn).
Step 4
Add the anchovy fillets (or anchovy paste) and stir for a couple of minutes until the anchovy paste/anchovies melt into the olive oil. If you’ve finished your sauce and the pasta isn’t finished, keep the sauce warm over low heat.
Step 5
Drain pasta, add to skillet, and toss with the sauce until the sauce thoroughly coats the pasta.
Step 6
Add a generous amount of freshly grated Parmesan cheese and chopped parsley and enjoy!
What should I serve with this?
I’m always a huge fan of a simple green salad, especially with pasta dinners. A radicchio or butter lettuce tossed with a simple lemon vinaigrette would be delicious. Add some shredded carrots or cherry tomatoes for a little extra color and pop of flavor. Fun idea: my kids always ate their carrots in salads when they were shredded, not chopped.
Thanks for stopping by!!
I can’t wait for you to make this Spaghetti with Walnuts and Anchovies!! If you make this recipe, I’d love if you’d leave a comment and let me know how it turned out! Your comments are super helpful to other guests who swing by looking for tasty recipes.
