Pasta with butter and anchovies is one of the first courses that is easiest, quickest and most flavorful, almost as good as Pasta c’anciova e muddica atturrata: think of it as a version of pasta and anchovies a little more delicate than the classic Sicilian dish. Incredibly tasty and able to satisfy even the most demanding palates, perfect for both adults and children, pasta with butter and anchovies has a sauce that’s incredibly easy and ready in just 3–4 minutes and it’s excellent! Because the ingredients are so few, make sure to choose good quality ones: butter preferably Irish (creamed butter is more fragrant and flavorful), anchovies in oil (or desalted salted anchovies) of good quality, and organic lemons, using both juice and zest. Let’s go to the kitchen and discover the recipe for pasta with butter, anchovies and lemon. One more thing: to make the pasta even better, add a crunchy note with a bit of toasted breadcrumbs or muddica atturrata (a “poor man’s cheese” style garnish). As always, before we get cooking, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also check out these recipes with anchovies:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Minute
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pasta with butter, anchovies and lemon
- 14 oz pasta (preferably long (e.g. spaghetti or linguine))
- 7 tbsp butter (preferably Irish)
- 10 fillets anchovy fillets in oil
- to taste salt
- to taste black pepper
- to taste lemon zest (and juice)
Tools
- Skillet
- Pots
Preparation
Grind the pepper and collect it in a skillet, toast it for a few seconds and as soon as you smell it add the butter, preferably Irish (commonly found in supermarkets), the anchovies and the lemon zest. Keep on low heat until the anchovies have melted into the butter, then turn off the heat.
Place a couple of tablespoons of this mixture in another skillet, add the breadcrumbs and toast them, stirring often, until they turn golden.
Cook the pasta, drain it very al dente and combine it with the sauce, along with two ladles of the cooking water and the juice of half a lemon. Continue cooking while stirring constantly. Once the cooking water is absorbed, a creamy coating will form; plate immediately and sprinkle with the toasted breadcrumbs (muddica atturrata). Enjoy while hot and creamy.
Storage and tips
Consume the pasta with butter, lemon and anchovies immediately after making it and prepare only the amount you intend to eat. Any leftover muddica should be refrigerated and used within 1 week.
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