ItalianTuscan
Spaghetti with Tuscan Anchovy Sauce
by Chef Max Mariola · 1.1M subscribers on YouTube
A classic Tuscan pasta dish featuring a simple, flavor-packed sauce made with anchovy fillets, capers, garlic, and olive oil. The anchovies melt into the oil over very low heat, creating a savory and aromatic sauce that coats the pasta beautifully. Quick to make, yet full of Mediterranean taste.
- Servings
- 2
- Difficulty
- easy
Ingredients
6 items- 1 pcsGarlic1 clove
- Extra Virgin Olive OilGenerous amount
- 25 gFiletti di Alici all'Olio d'Oliva7-8 fillets
- 2 tbspSalt-Packed CapersRinse and squeeze before use
- 200 gPastaSpaghetti or other long pasta
- Parsley(optional) — Fresh, chopped
Method
- Clean the garlic clove well.
- Pour extra virgin olive oil into a pan and heat over very low heat. Add the garlic to flavor the oil gently; do not let it brown.
- When you smell the garlic, add the anchovy fillets. Let them dissolve slowly in the oil, stirring occasionally.
- Rinse the salted capers, squeeze them, and add them to the pan. Add a little more olive oil if needed.
- Meanwhile, cook the pasta in salted boiling water until al dente.
- When the pasta is ready, drain it and transfer it to the pan with the sauce. Do not turn on the heat.
- Toss the pasta vigorously in the sauce, adding a splash of pasta cooking water if needed to create a creamy emulsion.
- Add fresh chopped parsley and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
