Low-Calorie Spaghetti With Anchovy

Here’s the thing. When you buy good pasta, it doesn’t need many ingredients to stand out. It’s simply delicious and in this case, some anchovies, a hint of garlic, just enough chili to tease, finished with a sprinkle of refreshing lemon zest to balance it all. And just like that, spaghetti with anchovy, a simple, low-calorie pasta recipe that you can enjoy with minimal guilt.

Some pasta brands are so good that If I was making a meal for one, I would have just drizzled some olive oil, salt, and pepper with a sprinkle of cheese and called it a meal. But I figured, why not spice things up a bit this time around? The spaghetti was so good I wish I had made a larger serving to share.

Make Spaghetti With Anchovy Because…

You will enjoy this pasta if you are looking for something light but filling. Makes a wonderful summer addition to your menu and is ready in under 15 minutes if making the ‘sauce’ and pasta simultaneously.

About that chili: Red bird’s eye chili is always a hit or miss. You could have a massive piece of chili that renders zero kick, while its small counterparts will make your mouth gape from the heat!

Oil: I used extra virgin olive oil and would suggest you do not go for the overly intense flavored oils. Why? Just to make sure all the ingredients equally stand out. Make sure the pan is nice and hot before pouring in the oil.

Spaghetti: There are various sizes of spaghetti, you could go for one that is thicker, however, I used spaghetti N° 3.

Anchovies: I used 3 anchovies, but if this is a flavor you particularly like, adding one more anchovy would be okay.

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Print Recipe

Low-calorie Spaghetti with anchovy

(+5 rating, 1 votes)

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Lunch/Dinner – International

By Angela – Serves: 2

Prep Time: 2 minutes – Cooking Time: 11 minutes – Total Time: 13 minutes

Spaghetti made with anchovies, olive oil with a hint of garlic, just enough chili to tease, finished with a sprinkle of refreshing lemon zest to balance it all. And just like that, spaghetti with anchovies, a simple, low-calorie pasta recipe that you can enjoy with minimal guilt.

Ingredients

• 200g spaghetti
• 6 tablespoons of extra virgin olive oil
• 2 garlic cloves
• 1 fresh red birds eye chili
• 3/4 anchovies
• 2 capers
• Salt and pepper to taste
• Zest of 1 lemon

Instructions

1

Rinse the capers to wash off excess salt then finely chop them together with the chili and anchovies.

2

Bring water to boil and add in the salt and spaghetti to cook for the recommended time.

3

After 5 minutes of the spaghetti cooking, heat a non-stick pan over medium-low heat, when hot, pour in the oil and whole garlic cloves to infuse for no more than 30 seconds (take out the garlic before it starts to brown).

4

Then add in the chopped ingredients and a pinch of salt.

5

Stir and let that sauté for 3 minutes or until the chili starts to shrivel, then switch off the heat.

6

Drain the pasta and toss with the anchovy 'sauce'

7

Serve with a sprinkle of freshly ground black pepper and lemon zest.