Creamy Spaghetti with Ricotta, Lemon, and Anchovies: A Dive into the Mediterranean
There’s a dish that tastes like summer, carefree days, and a gentle breeze from the sea. It’s not an elaborate dish, nor does it require hard-to-find ingredients.
It’s the magic of simplicity turned into taste, and that’s exactly what I tried to capture in this recipe: creamy pasta with ricotta, lemon, and anchovies.
If you’re looking for a quick, fresh, and flavorful first course that mentally transports you to a seaside terrace, you’ve found the right recipe.
The balance between the velvety delicacy of the ricotta, the acidity and citrus aroma of the lemon, and that unexpected touch of saltiness from the anchovies is something surprising.
Do not fear the anchovies: once melted in the pan, they transform into an umami explosion that enriches the dish without overpowering the other flavors.
It’s a genius seasoning in its immediacy, ready to save your dinner or lunch when time is short.
Try it once, and I assure you, it will become one of your go-to dishes!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 231.20 (Kcal)
- Carbohydrates 27.25 (g) of which sugars 0.70 (g)
- Proteins 12.44 (g)
- Fat 7.74 (g) of which saturated 4.36 (g)of which unsaturated 2.58 (g)
- Fibers 1.50 (g)
- Sodium 431.81 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients RICOTTA LEMON and ANCHOVY PASTA
- 11 oz pasta
- 1 cup ricotta
- 1 lemon (organic)
- 5 fillets anchovies in oil
- 1 clove garlic
- to taste extra virgin olive oil
- to taste chili pepper (fresh or dried)
- to taste fine salt
Tools
- Kitchen scale
- Pasta pot
- Bowl
- Frying pan
- Lemon grater
RICOTTA LEMON and ANCHOVY PASTA Procedure
Cook the spaghetti in a pot of boiling salted water. In the meantime, heat a swirl of olive oil in a pan. Add the minced garlic clove and chili pepper, and sauté for a minute. Add the anchovies and crush them with a wooden spoon until they are completely melted into the cooking base.
Pour a ladle of pasta cooking water into the pan, then add the ricotta. Stir vigorously to combine everything and create a smooth cream. Grate the lemon zest directly into the sauce and mix again. Taste and adjust the salt if necessary.
Drain the spaghetti al dente and add them directly to the pan with the sauce. Toss the pasta over high heat to flavor it and mix to distribute the sauce evenly. If needed, add a bit more cooking water for an even more enveloping texture. Serve your ricotta and lemon pasta immediately, completing the dish with more grated lemon zest and, if you like, some freshly chopped parsley.
Notes on ingredients and substitution suggestions
Lemon: Ensure you use an untreated lemon for the zest. If you prefer, you can use lime for a more exotic and pungent flavor.
Anchovies: Anchovies are the real “surprise” of this dish. If you don’t like them or don’t have them, you can substitute with 0.7 oz of desalted capers for a savory touch.
Chili pepper: The amount is at your discretion. If you don’t like spicy, you can omit it altogether.
Storage
I recommend enjoying the ricotta and lemon pasta just made, when the lemon aroma and ricotta creaminess are at their peak. If you have leftovers, store them in an airtight container in the fridge for up to 1 day. To reheat, add a drizzle of oil and a tablespoon of water and heat over low heat, stirring gently.
Alternatives and variations for all tastes
Light version: For a lighter version, you can use light ricotta or Greek yogurt.
With vegetables: Add some julienned asparagus or zucchini, sautéed in the pan before adding the rest of the ingredients, for a more complete dish.
Vegetarian version: Omit the anchovies and add 1 oz of chopped pistachios or a mix of fresh herbs like basil and mint for an extra touch of flavor.
Usage and pairings
Ricotta and lemon pasta is a perfect summer first course for a lunch with friends. It pairs perfectly with a fresh and aromatic white wine, like a Vermentino or a Sauvignon Blanc.
Origins and history of the recipe
This dish represents a modern evolution of a Mediterranean cuisine classic. Although it doesn’t have a specific origin, it draws inspiration from Southern Italian recipes that combine simple and genuine flavors like ricotta and lemon. Anchovies, a fundamental ingredient of maritime tradition, add a savory touch that makes this dish unique.
FAQ (Questions and Answers)
1. Can I use other types of pasta?
Of course. This sauce goes well with long shapes like spaghetti, linguine, or bucatini, but also with short shapes like fusilli or penne.
2. Can I omit the anchovies?
Sure. The dish will still be delicious, but it will lose that touch of saltiness that anchovies bring. If you want a salty alternative, you can use capers in salt.
3. Can I prepare the ricotta cream in advance?
Yes, you can prepare the cream by mixing ricotta, oil, and lemon in advance and store it in the fridge for a day. Add anchovies, garlic, and chili only when preparing the dish.
