Bucatini with Anchovies and Butter
Ingredients
2 servings
- Anchovies (drained of oil) 20-25 g
- Bucatini pasta 200 g
- Water for cooking the pasta 2 l
- Salt for cooking the pasta 10 g (5 g per 1 l of water, since the anchovies are salty)
- Butter 1-2 tbsp
- Parmesan (grated) 2 tbsp (14 g)
- Black pepper to taste
- Parsley a pinch (optional)
Step-by-step recipe
Pasta
Instead of bucatini, you can use any long pasta, including flat kinds such as tagliatelle, fettuccine, or even spaghetti. Do not use short hollow pasta for this dish: there is not much sauce, and tubular pasta holds as much of it as possible inside, so the sauce ends up unevenly distributed.
Prepare the ingredients. Buy salted anchovies in oil: a small tin with a net fish weight of 20-25 grams will contain about the same amount of oil. Be sure to add grated Parmesan and a little black pepper to the sauce.
Cook the bucatini al dente. The pasta takes the longest to cook, so start with it. Bring 2 l of water to a boil over high heat, salt it (10 g of salt, which is 5 g per 1 l, since the anchovies are already salty), and cook the bucatini until al dente. The time is given on the package.
Sauce
Prepare the anchovies while the pasta cooks. Drain all the oil from the tin; there is usually about half a tin of it by volume. Set aside one or two fillets for serving. Chop the remaining fillets finely with a knife, or even grind them into a purée in a mortar.
Melt the butter in a pan over low heat. The sauce takes only a few seconds, so do not overheat the anchovies.
Combine the anchovies with the pasta. As soon as the pasta is ready, drain it in a colander. Add the chopped anchovies to the hot butter and stir quickly.
Immediately add the cooked bucatini.
Add the finely grated Parmesan, season with ground black pepper, and stir once more. The anchovy fillets should stay on the heat for as short a time as possible.
Serving
Divide the pasta among plates and garnish with anchovies: cut the reserved fillets into very thin strips with a sharp knife and lay them on top of the pasta.
If you like, add a pinch of finely chopped parsley. Serve the pasta while it is hot.
Calories and macros
495 kcal
Serving ≈ 130 g
- Protein19 g16% of kcal
- Fat12 g24% of kcal
- Carbs72 g60% of kcal
100 g385 kcalProtein 14.6 gFat 9.7 gCarbs 55.9 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.