Bucatini with Anchovy Sauce
This easy bucatini with anchovy sauce is a pantry pasta you'll want on repeat all year long. It's easy to make, and you only need a few ingredients.
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Servings: 5
Calories: 451kcal
Ingredients
- 1 lemon
- 16 ounces bucatini (spaghetti, or linguine)
- 2-ounce can anchovy filets in oil
- 2 ounces non-pareil capers (drained)
- 6 cloves garlic (peeled and minced)
- ½ teaspoon crushed red pepper (plus more to taste)
- 2 tablespoons butter
- 1 pint cherry tomatoes
- ½ cup white wine (or use chicken stock)
- 2 cups unsalted chicken stock
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 5 ounces baby spinach
- ¼ cup fresh parsley (minced)
Instructions
Prepare lemon:
- Using a vegetable peeler, peel off 3 strips of lemon zest. Juice the lemon into a small bowl.
Cook the bucatini:
- Bring a large pot of generously salted water to a boil and cook the pasta according to the instructions. Reserve ½ cup of the pasta cooking water.
Start the sauce:
- As the pasta is cooking, prepare the sauce. Turn the heat on a wide pot to medium. Add the anchovy filets along with the oil from the can. Add the drained capers, minced garlic, crushed red pepper, and lemon zest strips.
- Cook for 4 to 5 minutes, mashing the anchovies with a spoon until they ‘melt.’ Continue cooking until the anchovies melt completely and the garlic is golden brown but not burned.
Cook the tomatoes:
- Add the butter to the pot. Once melted and frothy, add the tomatoes and cook for 2 to 3 minutes until they begin to burst.
Simmer the sauce:
- Pour in the white wine. Stir to lift anything stuck to the bottom of the bot. Boil for 1 to 2 minutes to reduce the wine slightly. Pour in the chicken stock. Add ½ teaspoon kosher salt and ½ teaspoon black pepper.
- Bring to a boil, reduce heat to low, and simmer, uncovered, for 20 to 25 minutes. After the sauce simmers, taste and add more salt and pepper if needed. It may taste salty at this point, but the saltiness will soften when adding pasta and spinach.
Finish the bucatini in anchovy sauce:
- Remove and discard the lemon peels from the sauce. Return the sauce to a boil. Add ½ cup of pasta cooking water to the sauce along with the spinach and lemon juice. Cook until the spinach is just wilted and bright green.
- Add the cooked pasta and toss to coat for 2 to 3 minutes. Remove from heat.
To serve:
- Divide the pasta between bowls and sprinkle with minced parsley and fresh cracked black pepper if desired. Enjoy!
Nutrition
Calories: 451kcal | Carbohydrates: 77g | Protein: 17g | Fat: 7g | Sodium: 640mg | Fiber: 5g | Sugar: 6g | Vitamin C: 47mg
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