Anchovies , pungent and salty, add a nutty, not fishy, flavor to this simple garlic and butter sauce.

 I know that some people have a very strong opinion about anchovies.  Either they like them or they do not.  If you are one of the ones like me who were a anchovy hater, I wish you would give this recipe a try.



1/3 cup olive oil
4 cloves garlic mashed into a paste
1 (2 oz) tin oil packed anchovies mashed into a paste
pinch crushed red chile flakes
4 tablespoon butter
8 oz spaghetti
2 tablespoons chopped parsley
kosher salt and freshly ground black pepper to taste
Freshly grated Parmesan for garnish


Heat oil in a cast iron skillet over medium heat. Add garlic and cook stirring occasionally until golden 2-3 minutes. Add anchovy paste and chile flakes cook until browned 5-10 minutes. Reduce heat and add butter and stir until you have a smooth paste
Bring a large pot of water to a boil add salt to the water. Cook spaghetti until al dente 10-15 minutes.
Add spaghetti and parsley to skillet and season with pepper and salt. Garnish with cheese.

You can find all our Meatless Friday featured recipes here.

Copyright 2015, Veronica Gantley.
Photo courtesy of My Catholic Kitchen; all rights reserved.