Late-Night Anchovy Spaghetti Image

Late-Night Anchovy Spaghetti

Make this Tonight - "Spaghetti & Fried Eggplant with a Touch of Tomato"

Prep Time
Cook Time


  • Recipe From the Make This Tonight Cookbook:
  • Kosher salt
  • 1 pound spaghetti or other long pasta
  • 2 tablespoons unsalted butter or extra-virgin olive oil
  • 1 (2-ounce) tin oil-packed anchovy, drained (10 to 12 fillets)
  • 4 garlic cloves, pressed or thinly sliced
  • Pinch of crushed red pepper flakes
  • ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • Pitted Kalamata or other black olives, sliced
  • Freshly grated Parmesan cheese, for serving
  • Fresh parsley, for serving


  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until slightly softened, 4 to 5 minutes. Turn off the heat and let the spaghetti continue to cook in the water until al dente, 4 to 5 minutes more. Drain.
  2. Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the anchovies and cook, breaking them down a bit with a wooden spoon, about 2 minutes. Add the garlic and pepper flakes and stir into the anchovies until fragrant, about 1 minute more.
  3. Add the wine and continue to cook, stirring, until the anchovies melt into a paste and the wine is reduced by half, 1 to 2 minutes more. Add the drained spaghetti to the skillet and toss to coat evenly. Stir in the olives and remove the skillet from the heat.
  4. Divide the pasta among bowls and sprinkle with the Parmesan and parsley. Serve.