Go Back
–+ servings
Bucatini with Anchovy Sauce

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
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Bucatini or Spaghetti or Linguine Use any pasta shape you love!
For the Sauce
  • 4 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 Finish
  • 1 whole Lemon For bright acidity; use zest and juice.

Equipment

  • large pot
  • Peeler
  • Stirring spoon

Method
 

Step-by-Step Instructions
  1. Prepare the lemon by peeling three strips of zest and squeezing out the juice, discarding seeds.
  2. 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.
  3. 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.
  4. Add butter to the sauce, melt, then toss in cherry tomatoes and cook for about 2-3 minutes.
  5. 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.
  6. Remove lemon peels, stir in reserved pasta water, baby spinach, and lemon juice. Cook until spinach wilts, then add drained bucatini and toss together.
  7. 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

Notes

Finely 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!