Lemon and Anchovy Pasta
A bright, savory pasta dish where lemon and anchovies create a deep umami base, finished with fresh herbs for a restaurant-quality weeknight meal. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 2, minced anchovy fillets
- 1/2 cup lemon juice
- 1/4 cup, grated Parmesan cheese
- to taste salt
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 2 minced anchovy fillets, sautéing for 2 minutes until the anchovies dissolve and garlic is fragrant — do not let garlic brown.
- Step 3: Stir in 1/2 cup fresh lemon juice and 1/4 cup grated Parmesan cheese, then add the drained spaghetti and 2 tbsp reserved pasta water. Toss vigorously for 1 minute until the sauce coats the pasta and is creamy.
- Step 4: Season with salt to taste, then sprinkle with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Lemon and Anchovy Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon and Anchovy Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Lemon and Anchovy Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon and Anchovy Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon and Anchovy Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a quick weeknight dinner. The lemon brightened up the whole dish.
- ★★★★★
Simple and delicious! The anchovy melted into the sauce beautifully. Will make again.
- ★★★★★
Loved the authentic flavor. Made it for my wife and she said it was the best pasta she's had.
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