Pasta with anchovy sauce and lemon, a very simple and quick first course to prepare. The lemon zest (strictly organic) gives this dish a beautiful aroma and a note of freshness. In a few minutes, you bring to the table a simple, genuine, and very tasty dish.
Anchovy sauce is a liquid sauce traditionally produced in Cetara, a town on the Amalfi Coast. It is mainly used in cooking to season pasta but also to dress vegetables, bruschetta, and fish dishes. The important thing to remember when seasoning food with anchovy sauce is to use very little or no salt, as this sauce is very salty.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta with anchovy sauce and lemon
- 12.7 oz pasta (spaghetti)
- 6 tbsps extra virgin olive oil
- 4 tbsps anchovy sauce
- 1 clove garlic
- 1 bunch parsley
- 1 hot chili pepper
- 1 lemon zest (organic)
Recommended Tools
- Grater
Preparation PASTA WITH ANCHOVY SAUCE AND LEMON
Cook the pasta in UNSALTED water or with very little salt (anchovy sauce is very salty). I do not add salt.
Meanwhile, pour the extra virgin olive oil into a pan, add the peeled garlic clove and chopped parsley.
Turn on the stove and sauté over low heat until the garlic turns golden. Remove the garlic clove.Drain the pasta al dente (save some cooking water) and toss it in the pan containing the sauté, adding a ladle of pasta cooking water.
Turn off the stove, add the grated lemon zest (only the yellow part), the anchovy sauce, and, if you like, a bit more chopped parsley.
Mix well and serve immediately.
Notes
You can replace fresh chili pepper with ground dried chili pepper.
You can purchase anchovy sauce from Cetara in well-stocked supermarkets or online.
The recipe for Pasta with anchovy sauce and lemon is included in the recipe collections of:
Fish first courses
Summer first courses
Quick Spaghetti recipes
Spaghetti
