Whole Wheat Spaghetti with Anchovies in Oil are among my husband’s favorite dishes, which he sometimes sprinkles with grated Pecorino Romano cheese. A tasty, simple first course that is ready in a flash, just the time it takes to cook the pasta.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz whole wheat spaghetti
- 12 fillets large anchovies in oil
- 2 cloves garlic
- to taste chili pepper
- to taste chopped parsley
- to taste extra virgin olive oil
Tools
- Saucepan
- Pan non-stick
Preparation
First of all, organize your workspace with all the ingredients already measured, so that you have everything at hand.
In a non-stick pan, place the chopped garlic, chili pepper, anchovy fillets cut into pieces, extra virgin olive oil, sauté and then turn off the heat.
Normally, the anchovies should melt enough to form a creamy sauce, but if this does not happen, don’t worry because the dish will still be good.
In the meantime, cook the pasta, drain it al dente, pour it into the non-stick pan with a little cooking water, and turn the heat back on, stirring so that it flavors well.
Serve your Whole Wheat Spaghetti with Anchovies in Oil, sprinkling them with fresh chopped parsley.
Tip: if you like anchovies, don’t miss the chance to prepare them by hand, because I assure you, they are much better than the store-bought ones.
For this, I refer you to my recipe: Desalted Anchovies Preserved in Oil
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