Pasta just like in Sicily

Pasta Anchois

With just a plain box of anchovies in olive oil and a few euros, you can happily feed an XXL table of buddies... This recipe, inspired by Sicilian cuisine worthy of the Godfather, has a definite taste of sunny holidays and long family banquets. So here is an occasion to serve tasty tagliatelli with anchovies along with simple ingredients such as a persillade (parsley and garlic), oregano and parmesan.

Preparation: 10 min

Cooking: 10 min

For 4 persons


Cook the tagliatelli pasta al dente in a big pot of boiling water with salt. Meanwhile chop the onions in small cubes, then fry them in a big pot with olive oil with a little bit of salt and oregano until they are tender and golden.

Chop the parsley and the garlic.

Drain the anchovies then add them to the pot with the onions and the persillade. Add pepper, then mix with a wooden spoon, just enough to reduce the anchovies into big pieces.

Drain the tagliatelli, add a little olive oil. Mix, then serve nice and warm with the anchovy garnishing, sprinkling the plates with parmesan at the last moment.

© Marie Chioca for Phare d’Eckmühl

Also discover the recipe for fried artichokes and the spaghetti with vanilla and mushrooms.

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400 g of fresh tagliatelli

2 onions

3 tablespoons of olive oil (+ a little bit for the pasta)

2 boxes of Phare d’Eckmühl whole anchovies with olive oil

1 garlic clove

½ bouquet of fresh flat parsley

1 teaspoon of dried oregano

100g of grated parmesan

Salt, ground pepper

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