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Spaghettini with Garlic, Anchovies and Parsley


¼ cup Pastene Extra Virgin Olive Oil, plus more as needed
6 garlic cloves, peeled and thinly sliced
8 Pastene Anchovy Fillets,drained and patted dry
½ tsp red pepper flakes
16 oz Pastene Italian Spaghettini
1 cup Italian parsley leaves, chopped
kosher salt to taste
½ cup parmigiano reggiano, freshly grated


  • Bring a large pot of salted water to a boil. 
  • Place a large sauté pan over medium-low heat, then add the olive oil. Add the garlic, anchovies, and pepper flakes, coat with the oil, and cook slowly, stirring occasionally with a heat-resistant spatula or wooden spoon, until the garlic is fragrant and the anchovies are melting into the oil, 5 to 7 minutes. Keep an eye on the garlic to make sure it doesn’t burn or toast; adjust the heat if necessary.
  • Add the pasta to the boiling water cook pasta until al dente. Reserve 1 cup of pasta water.  
  • Add the parsley to the sauté pan and toss with the other ingredients.
  • As soon as the pasta is done, drain and quickly add directly to the sauté pan along with a splash of pasta water. 
  • Increase the heat to medium and toss the pasta with the pan ingredients. If needed, add a small drizzle oil and a bit more pasta water to keep everything loose. Taste the pasta and season with salt to taste.
  • Transfer to individual serving plates or bowls and top with grated cheese.

Product Used

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