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5 from 8 votes
Overhead shot of plated anchovy pasta dish, with parsley garnish
Anchovy Pasta with Pesto and Onions
Prep Time
3 mins
Cook Time
27 mins
Total Time
30 mins

A decadent pasta that's quick enough for weeknight meals. A great way to use up those cans of anchovies lurking at the back of the cupboard!

Course: Dinner
Cuisine: British/Italian
Servings: 2
Calories: 726.5 kcal
Author: Lizzie
  • 2 red onions
  • 2 White/Brown Onions
  • 2 Small Cans of Anchovies
  • 2 tbsp Olive Oil
  • 3-4 tbsp green pesto
  • 5 oz spaghetti or other long pasta 141g, or your usual portion size
  1. Firstly, chop the onions fairly small. Open and drain the cans of anchovies.
  2. Next, heat the oil in a frying pan and put in one piece of onion. When this starts to sizzle, add all the onion and fry, stirring occasionally, until it is starting to go soft and translucent.
  3. Now you can add the fish, breaking it up with your wooden spoon, and the pesto. Give it a good stir, and add some water so it doesn't stick.
  4. Now you can put your pasta on to cook. You'll need to stir the sauce occasionally, and add more water when it gets dry. Then when the pasta is cooked, drain it and mix it with the sauce.