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Spaghetti with anchovies

  • 20 minutes
  • Easy
  • First Courses
This slightly spicy pasta dish tastes like it came straight from the Mediterranean.

Ingredients: Per 4 servings

  • 1 lb spaghetti
  • 3 ½ tablespoons extra virgin olive oil
  • 1 ½ oz desalted anchovies
  • 1 clove of garlic
  • 11 oz tomato sauce
  • chili pepper to taste
  • 1 tablespoon parsley


Thinly slice the garlic and let it brown in a skillet with olive oil and chilli (to taste).

When the garlic is golden, add the finely chopped anchovies and, at about the same time, add the tomato.
If necessary, season with salt.
Cook for 5 minutes.
Meanwhile cook the spaghetti in a large pot of boiling salted water for the time indicated on the package. Once the pasta is al dente drain and place in a warm bowl.

Toss the spaghetti in the sauce and sprinkle with chopped parsley. Stir and serve.

Food history

Spaghetti is the emblem of Italian cuisine, so much so that in movies, if you want to refer to the cuisine of the "Bel Paese” it is usually done by filming a steaming plate of spaghetti.

According to a widespread myth, spaghetti was invented by the Chinese and later brought to Genoa by Marco Polo on his way back from China. Dried pasta, however, was actually “invented” by the Arabs. Although it is impossible to determine precisely when this happened, there is no doubt that the Arab populations were the first to have the idea to dry pasta in the sun in order to conserve it, allowing them to cook in the desert on a griddle by adding a little water.

The Arabs, therefore, were the ones to introduce dried pasta to the Sicilians in the twelfth century. It is reported that near Palermo, back in 1154, there was already a widespread custom of eating "food made out of flour in the shape of strings” called “triyah,” which was nothing other than the ancestor of modern day spaghetti.

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