Jump to Recipe Print RecipeAs I stood in my kitchen, the enticing aroma of garlic and anchovies enveloped me like a warm hug. This Easy Bucatini with Anchovy Sauce is one of those recipes I turn to when I crave a hearty, no-fuss meal that delivers maximum flavor with minimal effort. With its simplified ingredients and quick prep time, this dish is perfect for anyone tired of the fast-food grind. Not only is it an irresistible pantry pasta that pleases pescatarians, but it also invites you to savor each bite while respecting your time. Toss in some fresh cherry tomatoes and baby spinach for an extra layer of comfort. Ready to dive into this deliciousness? Your taste buds are in for a treat! Why Is Bucatini with Anchovy Sauce Amazing? Simplicity, this recipe uses minimal ingredients for a big impact, making it ideal for busy weeknights. Rich, Flavorful Sauce blends anchovies and fresh tomatoes for a savory delight that shines in every bite. Quick Cooking means you can whip this up in 50 minutes or less, perfect for those times when hunger strikes. Versatile Options allow for customization—try adding shrimp or fresh herbs to elevate your dish! Serve alongside a delicious Salad Grilled Vegetables for a complete meal that’ll impress family and friends. Bucatini with Anchovy Sauce Ingredients • Discover the essentials for a delicious meal. For the Pasta Bucatini (or Spaghetti/Linguine) – This is the main carbohydrate component; feel free to choose any pasta shape you love! For the Sauce Anchovy Filets in Oil – They add a deep umami flavor to the sauce; try substituting with canned tuna if you’re feeling adventurous. Non-Pareil Capers – These add a delightful briny touch; omit if you don’t have any, but it will change the saltiness of the dish. Garlic – Fresh garlic is key for an aromatic flavor boost that enhances the entire dish. Crushed Red Pepper – Perfect for those who enjoy a bit of heat; adjust to your spice preference. Butter – It adds a richness to the sauce; substitute with olive oil for a dairy-free alternative. Cherry Tomatoes – They bring sweetness and juiciness; canned tomatoes can also work if fresh ones aren’t available. White Wine – This enhances flavor depth; you can swap it with chicken stock for a non-alcoholic option. Unsalted Chicken Stock – Essential for simmering the sauce; vegetable broth offers a great vegetarian substitute. Kosher Salt and Black Pepper – Needed for seasoning; always taste and adjust to your liking. Baby Spinach – It adds color and freshness; feel free to replace with kale or Swiss chard as desired. Fresh Parsley – Used for garnish and additional flavor; basil makes a great alternative if you’re in the mood for a different herb note. For the Finish Lemon – Provides bright acidity; using fresh lemon juice and zest is key to elevating the dish! Step‑by‑Step Instructions for Bucatini with Anchovy Sauce Step 1: Prepare Lemon Begin by using a peeler to remove three strips of zest from the lemon, avoiding the bitter white pith. Then, cut the lemon in half and squeeze out the juice, discarding any seeds. Set both the zest and juice aside; they will add a bright acidity to your Bucatini with Anchovy Sauce. Step 2: Cook Bucatini Bring a large pot of salted water to a rolling boil over high heat. Add the bucatini and cook according to package instructions, usually around 9-11 minutes until al dente. Once cooked, reserve ½ cup of the pasta water for later, then drain the bucatini and set aside, ensuring it stays warm. Step 3: Start the Sauce In a large, wide pot, heat the anchovy filets along with their oil over medium heat for about 2-3 minutes. As the anchovies melt, add the capers, minced garlic, and crushed red pepper. Cook this mixture for about 4-5 minutes, stirring until the garlic is fragrant and the anchovies have completely dissolved. Step 4: Cook Tomatoes Add butter to the sauce and stir until it melts completely, creating a rich base. Next, toss in the cherry tomatoes and cook for about 2-3 minutes until they soften and begin to burst, releasing their sweet juices into the sauce. This step adds a beautiful sweetness to your Bucatini with Anchovy Sauce. Step 5: Simmer the Sauce Pour in the white wine, increasing the heat to bring the mixture to a boil. Let it boil uncovered for 1-2 minutes to reduce slightly before adding the chicken stock. Season with kosher salt and black pepper, then reduce the heat and allow the sauce to simmer uncovered for 20-25 minutes, thickening and developing flavors. Step 6: Combine Pasta Once the sauce has simmered, remove the lemon peels from the pot and stir in the reserved pasta cooking water along with the baby spinach and lemon juice. Cook for just a couple of minutes until the spinach wilts. Finally, add the drained bucatini to the pot and toss everything together until the pasta is evenly coated with the sauce. Step 7: Serve Transfer the Bucatini with Anchovy Sauce onto plates or into bowls. Garnish generously with minced fresh parsley and a sprinkle of black pepper for added flavor. This dish is best enjoyed warm, allowing you to indulge in the delightful mix of textures and flavors! What to Serve with Bucatini with Anchovy Sauce? The perfect meal experience is just as much about what you pair as it is about the star dish on your plate. Garlic Bread: This warm, crusty companion gives a satisfying crunch, making it perfect for savoring every last bit of sauce. Simple Green Salad: A refreshing salad with mixed greens and a light vinaigrette balances the rich flavors of the sauce beautifully. Roasted Asparagus: Tender, herb-seasoned asparagus adds a lovely texture and a burst of color that brightens the meal. Lemon Zest Dessert: A light lemon sorbet or tart offers a refreshing contrast after the hearty pasta dish. Chilled White Wine: A crisp, chilled Pinot Grigio enhances the meal by complementing the fishy flavors of the anchovy sauce. Caprese Skewers: Juicy tomatoes and creamy mozzarella drizzled with balsamic glaze can be served as an engaging appetizer. Creamy Polenta: The creamy, buttery polenta can serve as an elegant base on which to plate the bucatini while providing a comforting soil for flavors. Zucchini Noodles: For a lighter option, serve zucchini noodles alongside the pasta, creating a delightful combination of textures. How to Store and Freeze Bucatini with Anchovy Sauce Fridge: Store any leftovers in an airtight container for up to 3 days. This ensures the flavors stay intact, making it easy to enjoy your Bucatini with Anchovy Sauce later. Freezer: While it’s best fresh, you can freeze the sauce (without pasta) in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Reheating: When ready to enjoy your pasta again, reheat gently on the stove with a splash of reserved pasta water or broth to revive the sauce’s consistency. Enjoy the flavors just as much as the first time! Avoid Room Temperature: It’s best not to leave cooked pasta at room temperature longer than 2 hours to ensure food safety and flavor. Bucatini with Anchovy Sauce Variations Feel free to mix and match these variations to make this dish truly your own, elevating every bite with delightful surprises! Pasta Swap: Replace bucatini with penne or fusilli for a different texture and bite. Each shape holds the sauce differently, offering a unique culinary experience. Seafood Boost: Add shrimp, clams, or mussels to the sauce for an extra protein kick. The seafood adds a beautiful oceanic flavor that complements the anchovies splendidly. Vegetable Upgrade: Incorporate seasonal veggies like zucchini or bell peppers for added color and health benefits. Their sweetness pairs perfectly with the savory anchovy sauce. Herb Infusion: Mix in fresh basil or oregano for a fragrant boost. These herbs will brighten the dish and make it feel even more garden-fresh. Spicier Option: Kick it up a notch by adding more crushed red pepper or even sliced jalapeños. This level of heat can really awaken the flavor profile! Canned Tuna Twist: Swap anchovies for canned tuna if you prefer a milder flavor profile. This offers a subtle take while still being packed with umami. Nutty Finish: Top the finished pasta with toasted pine nuts or walnuts for a delightful crunch. This adds not only texture but also an earthy richness to every forkful. Creamy Variation: Stir in a splash of heavy cream or a dollop of mascarpone for a luxurious and creamy sauce. It transforms the dish into a decadent delight that feels indulgent! Consider serving your Bucatini with Anchovy Sauce alongside a refreshing Salad Grilled Vegetables or some garlic bread for a complete and satisfying dining experience. The possibilities are endless, so get creative and enjoy! Expert Tips for Bucatini with Anchovy Sauce Finely Chop Anchovies: Ensure anchovies are broken down well in the sauce to create a smooth, rich flavor throughout—no fishy bites here! Taste as You Go: Frequent tasting is key! Always adjust seasoning before serving, as the bucatini will absorb some of the saltiness from the sauce. Pasta Cooking Water: Don’t forget to reserve that pasta cooking water! It helps to adjust the sauce consistency and coats the bucatini beautifully. Fresh Ingredients Matter: Use fresh garlic and ripe cherry tomatoes for the best results. They unlock the full potential of flavors in your Bucatini with Anchovy Sauce. Save Time: To maximize efficiency, prepare the sauce while the bucatini is cooking. This way, you’ll have everything ready to enjoy in no time! Make Ahead Options These Bucatini with Anchovy Sauce are a fantastic choice for meal prep, saving you time during busy weeknights! You can easily prepare the anchovy sauce up to 3 days ahead; simply let it cool, then refrigerate in an airtight container. When you’re ready to enjoy, reheat the sauce gently on the stove, adding a splash of water or chicken stock to maintain the desired consistency. Additionally, you can cook the bucatini up to 24 hours in advance and store it separately in the refrigerator. Mixing them just before serving ensures that the pasta stays al dente and deliciously coated in that rich, flavorful sauce. Enjoy restaurant-quality results with minimal effort! Bucatini with Anchovy Sauce Recipe FAQs What type of bucatini should I use? Absolutely! You can use any brand of bucatini that you find at your local grocery store. If you can’t find bucatini, both spaghetti and linguine make excellent substitutes that will still allow the flavorful sauce to coat each strand beautifully. How should I store leftovers of the Bucatini with Anchovy Sauce? Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, simply reheat gently on the stove, adding a splash of reserved pasta water or broth for a luscious texture. Can I freeze Bucatini with Anchovy Sauce? Yes! While it’s best enjoyed fresh, you can freeze the sauce without the pasta in an airtight container for up to 2 months. To freeze, let the sauce cool completely, then pour it into a freezer-friendly bag or container. Thaw overnight in the refrigerator before reheating, and you’ll find it retains much of its flavor and texture! What if my sauce is too salty? If your sauce turns out too salty, don’t worry! You can balance it out by adding a splash of water or stock to dilute the saltiness. Incorporate some cooked pasta into the sauce to absorb some of the excess salt. Also, consider adding more crushed tomatoes to increase the volume of the sauce without adding more salt—definitely a win-win! Can I make this dish gluten-free? Very! To make Bucatini with Anchovy Sauce gluten-free, simply swap out bucatini for your favorite gluten-free pasta. There are a variety of options available now, from brown rice pasta to chickpea-based pasta, that will hold up beautifully to the sauce. Are there any common allergies I should be aware of? Yes, indeed! This recipe contains anchovies, which are fish and can cause allergic reactions in some individuals. Additionally, the dish contains butter; however, you can easily substitute it with olive oil for a dairy-free and lactose-friendly option. Always check ingredient labels to ensure they align with any dietary restrictions. Bucatini with Anchovy Sauce: A Quick Flavorful Delight Bucatini with Anchovy Sauce is a hearty, no-fuss meal delivering maximum flavor with minimal effort, perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 40 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 420 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta12 ounces Bucatini or Spaghetti or Linguine Use any pasta shape you love!For the Sauce4 filets Anchovy Filets in Oil Deep umami flavor; can substitute with canned tuna.1 tablespoon Non-Pareil Capers Briny touch; omit if unavailable.3 cloves Garlic Fresh for aromatic boost.1/2 teaspoon Crushed Red Pepper Adjust to spice preference.2 tablespoons Butter For richness; substitute with olive oil for dairy-free.1 pint Cherry Tomatoes Fresh or canned tomatoes work.1/2 cup White Wine Swap with chicken stock for non-alcoholic.1 cup Unsalted Chicken Stock Vegetable broth as vegetarian substitute.1 teaspoon Kosher Salt For seasoning; adjust to taste.1/4 teaspoon Black Pepper For seasoning; adjust to taste.2 cups Baby Spinach Replace with kale or Swiss chard if desired.1 tablespoon Fresh Parsley For garnish; basil is a good alternative.For the Finish1 whole Lemon For bright acidity; use zest and juice. Equipment large potPeelerStirring spoon Method Step-by-Step InstructionsPrepare the lemon by peeling three strips of zest and squeezing out the juice, discarding seeds.Cook the bucatini in a large pot of salted boiling water for 9-11 minutes until al dente. Reserve ½ cup pasta water, then drain.Heat the anchovy filets and oil in a large pot over medium heat for 2-3 minutes until melted. Add capers, minced garlic, and crushed red pepper; cook for 4-5 minutes.Add butter to the sauce, melt, then toss in cherry tomatoes and cook for about 2-3 minutes.Pour in white wine, bring to a boil. Let it boil uncovered for 1-2 minutes, then add chicken stock, season, and simmer for 20-25 minutes.Remove lemon peels, stir in reserved pasta water, baby spinach, and lemon juice. Cook until spinach wilts, then add drained bucatini and toss together.Serve garnished with minced parsley and black pepper; enjoy warm. Nutrition Serving: 1servingCalories: 420kcalCarbohydrates: 58gProtein: 13gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 950mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 2mg NotesFinely chop anchovies for a smooth sauce. Taste frequently and adjust seasoning as needed. Reserve pasta water for sauce consistency. Fresh ingredients enhance flavor. Prepare sauce while pasta cooks for efficiency. Tried this recipe?Let us know how it was!
