Spicy Garlic & Anchovy Pasta (Aglio e Olio with a Kick)

A classic Aglio e Olio pasta dish elevated with the salty umami of anchovies and an extra kick of chili flakes. Simple, quick, and bursting with flavor!

Prep Time

10 minutes

Total Time

25 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.99/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

400gSpaghetti(Or your favorite pasta shape)

£0.75

0.5cupOlive Oil(Extra virgin olive oil is best)

£0.60

8clovesGarlic(Thinly sliced)

£0.40

6filletsAnchovy Fillets(Packed in oil, drained)

£1.50

1tspRed Pepper Flakes(Adjust to your preferred spice level)

£0.15

0.3cupFresh Parsley(Chopped)

£0.50

1cupPasta Water(Reserved after cooking pasta)

to tasteSalt(For pasta water and seasoning)

to tasteBlack Pepper(Freshly ground)

£0.05

Total Cost

£3.95

£0.99 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining.
2.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and lightly golden (about 2-3 minutes). Be careful not to burn the garlic.
3.
Add the anchovy fillets to the skillet and cook, breaking them up with a spoon, until they dissolve into the oil (about 1-2 minutes).
4.
Add the cooked spaghetti to the skillet with the garlic and anchovy mixture. Toss well to coat. Add about 1/2 cup of the reserved pasta water and continue to toss until the sauce emulsifies and clings to the pasta. Add more pasta water if needed to reach your desired consistency.
5.
Stir in the chopped parsley and season with salt and black pepper to taste.
6.
Serve immediately and enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

585 kcal / 2447 kJ

Carbs

68g

26% of RDA

Fat

27g

39% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

2 g

2% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Don't overcrowd the skillet when cooking the garlic, as this will cause it to steam instead of sauté. Cook in batches if necessary.

Be careful not to overcook the garlic, as it will become bitter. It should be lightly golden, not brown.

Taste the sauce before adding salt, as the anchovies are already quite salty.

For a richer flavor, you can add a squeeze of lemon juice at the end.

Grated Parmesan cheese can be added as a topping, though it's not traditional for Aglio e Olio.

Cooking Equipment

Large pot

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...