This classic Italian spaghetti aglio e olio is elevated with anchovy fillets that dissolve into the olive oil, creating a rich, savory sauce that coats the pasta with minimal ingredients and maximum flavor.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Bring a large pot of salted water to a boil for the pasta.
Thinly slice the garlic cloves. A mandoline slicer can be used for paper-thin slices.
In a large skillet, heat the olive oil over medium heat.
Add the entire can of anchovies to the hot oil. Use a wooden spoon to break them up; they will dissolve into the oil.
Add the sprig of fresh rosemary to infuse the oil.
Add the sliced garlic to the pan and sauté until fragrant and lightly golden. Be careful not to burn it.
Stir in the red pepper flakes.
Once the garlic is cooked, remove and discard the rosemary sprig.
Cook the spaghetti in the boiling water according to package directions until al dente.
Before draining, reserve about a cup of the starchy pasta water.
Using tongs, transfer the cooked spaghetti directly into the skillet with the garlic and oil sauce.
Add about 1/2 cup of the reserved pasta water to the skillet. Toss the pasta vigorously to combine and create a creamy, emulsified sauce.
Add the chopped fresh parsley and toss to combine.
Season with a pinch of salt and freshly ground black pepper to taste, and toss again.
Serve immediately, garnished with additional black pepper and grated Parmesan cheese.
Leftovers keep refrigerated for up to 2 days; reheat gently with a splash of pasta water or olive oil over low heat to restore creaminess.
The anchovies dissolve into the oil and add depth and umami rather than a pronounced fish flavor. Start with the full amount; you can reduce anchovies in future batches if preferred.
Yes, the pasta works as traditional aglio e olio, but you'll lose the savory umami element. Consider adding a pinch of salt or a splash of soy sauce to compensate.
The starchy pasta water emulsifies the oil and helps create a silky sauce that clings to the spaghetti rather than pooling at the bottom.
Cook the garlic over medium or medium-low heat and stir frequently. Remove from heat immediately if the garlic begins to brown—it will continue cooking slightly as it sits.
Yes, scale ingredients proportionally. Toss the pasta in batches if necessary to ensure even coating, or increase pan size and work in stages.
One Pot Garlic Chicken Pasta
30 min
BEST Zuppa Toscana
40 min
Zuppa Toscana
55 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Antipasto Salad
10 min
Antipasto Pasta Salad with Italian Vinaigrette Dressing
40 min
Italian Antipasto Salad
20 min
