Pasta, Burro ed Acciughe

Pasta, Butter & Anchovies

A very simple 10-minute pasta dish that does not look much but packs a punch of flavours. The quickness comes especially useful when I have to feed my hangry wife. One tip is to allow the pasta to finish cooking in the sauce, so that starch from the pasta thickens the sauce.


1 min of preparation,
10 mins of cooking.


This recipe was prepared for a dinner of 1 person.

  • 1 tablespoon of extra virgin olive oil
  • 10g of butter
  • another 5g of butter at the end
  • 2-3 slices of salted anchovies
  • 80g of spaghetti
  1. Bring a pot of water to boil. After the water boils, add a generous pinch of salt and the spaghetti. The spaghetti should almost cook but not entirely. As a guide, let them cook in the pot for 2 minutes less than the cooking time indicated on the package.
  2. At the same time, in a separate pan, heat olive oil on a low-medium flame. Add 10g butter and anchovies to melt. Use a spatula to gently mix them together. Lower the flame to its lowest setting if you are still waiting for the spaghetti to almost cook.
  3. When the spaghetti are almost cooked, use a pasta ladle to transfer it from the pot into the pan. Mix the spaghetti with the sauce.
  4. On a medium-high flame, add a ladle of the “pasta water” from the pot (that the spaghetti were cooking in), to let the spaghetti finish cooking in the sauce.
  5. Once the spaghetti are al dente, switch off the flame. Add 5g of butter and mix it well with the pasta to add a velvet texture to the dish.

Pantry Notes

Where we bought our ingredients in Singapore:

There is no need to add salt to the sauce, as the anchovies are already salted.

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