Spaghetti Aglio e Olio with Anchovies | CookOS

Spaghetti Aglio e Olio with Anchovies

Name: Spaghetti Aglio e Olio with Anchovies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz spaghetti; salt, to taste; 1/2 cup olive oil; 8 cloves garlic, thinly sliced; 3 anchovy fillets, chopped; 1 tsp red pepper flakes; 1/2 cup fresh Italian parsley, chopped; 1/2 lemon, juiced

Spaghetti aglio e olio with anchovies is a 15-minute Italian pasta dish where garlic and red pepper flakes infuse olive oil with savory depth, rounded out by chopped anchovies that dissolve into the sauce for umami richness rather than fishiness.

🌍Italian 🏷️Pasta 🏷️Spaghetti 🏷️Aglio e olio 🏷️Anchovy Garlic

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by thatdudecancook

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Ingredients

8 oz spaghetti
salt, to taste
1/2 cup olive oil
8 cloves garlic, thinly sliced
3 anchovy fillets, chopped
1 tsp red pepper flakes
1/2 cup fresh Italian parsley, chopped
1/2 lemon, juiced

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Instructions

1
Bring a large pan of water to a boil and season with salt.
2
Add the spaghetti and cook until it is about 2 minutes shy of al dente. Reserve at least 1 cup of the pasta water before draining.
3
While the pasta is cooking, heat a generous amount of olive oil in a separate large skillet over medium heat.
4
Add the sliced garlic and chopped anchovies to the hot oil and sauté.
5
When the garlic just begins to turn golden brown, add the red pepper flakes and cook for another 10-15 seconds.
6
Add a ladleful of the reserved pasta water to the skillet to stop the cooking process and create a sauce.
7
Using tongs, transfer the undercooked pasta directly into the skillet with the sauce.
8
Toss the pasta in the sauce and continue to cook for about 2 minutes, allowing the pasta to absorb the sauce and finish cooking. Add more pasta water if the pan looks dry.
9
Season with a little more salt, if needed.
10
Turn off the heat and add the chopped fresh parsley and a large squeeze of lemon juice.
11
Toss everything together until well combined, then plate and serve immediately.

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Tips & Notes

Pro tips

Reserve 1/2 cup starchy pasta water before draining—add it to the oil-garlic mixture in small splashes to create a silky, light sauce that clings to each strand.
Watch the garlic closely: pale golden and fragrant is perfect. Dark brown tastes bitter. Medium heat and constant stirring prevent burning.
Mince or finely chop anchovies so they dissolve fully into the warm oil; they should flavor, not chunk.
Toss hot pasta immediately with the warm oil mixture off heat to emulsify and coat evenly without overcooking the garlic further.

Substitutions

Anchovy fillets → anchovy paste, 1 tsp (easier to incorporate, same umami)
Red pepper flakes → freshly cracked black pepper (milder heat, less complexity)
Fresh Italian parsley → fresh mint or basil (brighter, different herbaceous note)
Lemon juice → quality white wine vinegar, 1 tbsp (sharper acidity, less citrus brightness)

Storage & make-ahead

Best served immediately. Leftovers can be refrigerated up to 2 days; reheat gently with a splash of pasta water or olive oil to loosen.

Common Questions

Do I need to use anchovies in this recipe?

Anchovies add umami and savory depth without making the dish taste fishy—they dissolve into the oil. You can omit them, but the sauce will be less complex.

How thin should I slice the garlic?

Slice garlic thinly so it cooks evenly and infuses the oil without burning. Thicker slices stay al dente; very thin slices risk browning too fast.

What's the best way to keep the pasta from clumping?

Reserve 1/2 cup pasta water before draining. Toss the hot drained pasta with the garlic-oil mixture, adding pasta water a splash at a time until you reach a silky, loose consistency.

Can I make this ahead?

Aglio e olio is best served immediately while the oil is warm and the pasta is hot. You can prep the garlic and anchovies ahead, but cook and toss just before serving.

How do I prevent the garlic from burning?

Use medium heat and stir constantly. Once the garlic turns pale golden and fragrant (2–3 minutes), immediately add the red pepper flakes, then toss in the cooked pasta to stop the cooking.