Spaghetti alla Cetara (Spaghetti with Anchovy, Garlic and Chilli)
Why this recipe works
- Fast cooking: The sauce comes together while the spaghetti boils, keeping the whole dish comfortably under 15 minutes.
- Deep savoury base: Anchovies dissolve into olive oil with garlic and chilli, giving the pasta a rich umami flavour without a heavy sauce.
- Glossy emulsion: A little starchy pasta water helps the oil and anchovy mixture cling to the spaghetti instead of pooling in the pan.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the chilli flakes and let the garlic and anchovy carry the flavour.
- For more heat: Add extra chilli flakes gradually, keeping the heat low so they season the oil without scorching.
- Keep it balanced: The chilli should lift the anchovy and garlic rather than dominate the pasta.
Authenticity notes
- Cetara connection: Cetara, on the Amalfi Coast, is closely associated with anchovies, which explains the clean, briny character of this pasta.
- Simple home-style pasta: This style relies on a few strong ingredients and careful tossing rather than a long-cooked sauce.
Ingredient notes
- Use good anchovies: Better-quality anchovy fillets melt more smoothly into the oil and give a rounder savoury flavour.
- Watch the salt: Anchovies are naturally salty, so season the pasta water with that in mind and adjust only after tasting.
- Slice the garlic thinly: Thin slices perfume the oil quickly and evenly without needing high heat.
Common mistakes
- Browning the garlic: Keep the heat low; browned garlic can turn bitter and overwhelm the anchovy sauce.
- Leaving the sauce oily: If the pasta looks slick rather than glossy, add a splash of reserved pasta water and toss again.
- Overcooking the spaghetti: Drain it just al dente, as it finishes briefly in the pan with the sauce.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with the fine sea salt. Add the spaghetti and cook until just al dente.
- While the pasta cooks, warm the extra virgin olive oil in a large frying pan over low heat. Thinly slice the garlic, add it with the chili flakes, and cook for 1 minute until the garlic is fragrant but not coloured.
- Add the anchovy fillets to the pan and stir until they melt into the oil. Ladle in about 60 ml pasta water and stir to make a warm, glossy sauce.
- Drain the spaghetti, reserving a little more pasta water, then add the pasta to the pan. Toss over low heat for 1 minute, loosening with a splash of reserved pasta water if needed, then stir through the fresh parsley and serve straight away.
Recipe notes
Tips
- Keep the heat low when cooking the garlic so it perfumes the oil without turning bitter.
- If the sauce looks oily rather than glossy, add another splash of pasta water and toss again to emulsify.
Substitutions
- Replace Fresh parsley with Fresh basil for a softer, sweeter herbal finish.
- Replace Chili flakes with Smoked paprika for a gentler heat and a subtle smoky note.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat in a frying pan over low heat with a splash of water until piping hot, tossing to re-emulsify the sauce.
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Recipe overview
- Servings: 2 servings
- Total time: 14min (14min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish Gluten Wheat
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