Spaghetti with anchovy sauce

Spaghetti with anchovies is a very easy main course, ideal for when you’ve just come home, tired and with a ravenous hunger. It is prepared with just onion and anchovies in oil, two ingredients which are very easy to find and that we usually have sitting in the store cupboard. And not only that, it is really cheap! The origins of this recipe are in the Veneto region of Italy, where spaghetti - or even better ‘bigoli’ - in anchovy sauce is very common.

Ingredients

  • spaghetti 200 grams
  • onions A white onion
  • anchovies 150 grams
Information
20 minutes Total time
15 minutes Active time
Serves 2 persons
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Preparation

Finely chop the onion and sauté over low heat with a drizzle of olive oil. When the onion is well softened and translucent, add the anchovies. There’s no need to treat the anchovies in any way as they should melt by themselves in the hot oil. Just mix well with a wooden spoon. When you've got a nicely amalgamated sauce, served hot with spaghetti.

Tips
Do not add salt to the sauce for any reason – the anchovies are already very salty!
Trivia
In Veneto, where this recipe comes from, one does not specify that the sauce is made from anchovies: if you are offered a plate of spaghetti or ‘bigoli’ in salsa, you know it means anchovy sauce!

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