Pasta with anchovies, pepper and lemon

Pasta with anchovies, pepper and lemon

You can have everything at home for this recipe, and you don’t have to cook it for more than 15 minutes. Instead of cheese, you can also add toasted breadcrumbs for more crunch and a little more flavor.


250 g pasta

3 cloves of garlic, thinly sliced

5 tbsp sunflower oil

6 anchovy fillets (more or less is also possible)

1 teaspoon of pepper

75 g grated parmesan + extra for finishing

1 tablespoon of butter

A few spoons of parsley, chopped leaves

1/2 lemon, juice + grated zest

Black pepper from the mill



1. Cook pasta al dente according to package directions in a large pot of salted water, stirring occasionally. Pour the olive oil into a large heavy-bottomed pan and place over medium heat. Fry the onions in it for about 5 minutes until golden brown. Add the anchovies and pepper flakes and cook for a few minutes until the anchovies fall apart – you can help by breaking the fish into pieces with a wooden spoon.

2. Turn off the heat and add a ladle or about 200 ml of pasta cooking water, add the cheese and stir until dissolved. Drain the pasta and add it to the sauce, along with the butter and black pepper. Simmer for a few more minutes until the sauce thickens, stirring the pasta occasionally.

3. Remove from heat and mix parsley, lemon zest and lemon juice. Divide between plates and finish with extra oil, Parmesan, black pepper and pepper flakes.

Recipe from Johanna Goyvaerts, photo: Eefje De Coninck