How strange is it to have anchovies as the main ingredient of a dish…never mind a pasta dish! In Italy, anchovies are actually often a “main ingredient,” bringing the taste of the sea to the table.

I must admit, when I first created this recipe, I wasn’t sure how it would turn out. Now it’s become a family and fiancé favorite!

Al dente tagliatelle is delicately coated in an anchovy-infused olive oil, perfumed with fresh parsley and plenty of cracked black pepper. Sprinkled with buttery crushed marcona almonds, this pasta takes me back to sipping wine and twirling pasta on the coast of Italy. Close your eyes and you’ll be there too!

 

 

 

Makes: 4 small portions

Prep time: 10 minutes

Cook time: 10 minutes 

Total time: 20 minutes

Ingredients

1 pound good-quality tagliatelle

1.5 ounces anchovies in olive oil (drained)

½ cup crushed marcona almonds

1 large handful flat-leaf parsley, roughly chopped

5 tablespoons salted butter

Extra virgin olive oil

Black pepper

 

The Steps

While pasta is boiling, add olive oil to generously coat a deep skillet. Add anchovies and heat over medium-low heat, using a fork to crush anchovies into tiny pieces so they melt into the oil. Add a generous amount of cracked black pepper. When pasta is al-dente, drained pasta and add pasta to skillet.

When pasta is coated with oil, plate pasta and garnish with chopped parsley and crushed marconas. Serve immediately.

The Steps

While pasta is boiling, add olive oil to generously coat a deep skillet. Add anchovies and heat over medium-low heat, using a fork to crush anchovies into tiny pieces so they melt into the oil. Add a generous amount of cracked black pepper and the butter. When pasta is al-dente, drained pasta and add pasta to skillet.

When pasta is coated with oil, plate pasta and garnish with chopped parsley and crushed marconas. Serve immediately.

 

The Steps with Pictures

While pasta is boiling, add olive oil to generously coat a deep skillet. Add anchovies and heat over medium-low heat, using a fork to crush anchovies into tiny pieces so they melt into the oil.

Add a generous amount of cracked black pepper and the butter.

When pasta is al-dente, drained pasta and add pasta to skillet.

When pasta is coated with oil, plate pasta and garnish with chopped parsley and crushed marconas. Serve immediately.