20 Savory Anchovy Recipes Deliciously Flavorful

Ever underestimated the mighty anchovy? These tiny fish pack a punch of umami that can transform simple dishes into something extraordinary. Whether you’re craving quick weeknight dinners, bold pasta dishes, or savory snacks, anchovies are your secret weapon for deep, delicious flavor. Dive into these 20 irresistible recipes and discover just how versatile—and downright tasty—they can be!

Spaghetti with Garlic Anchovy Sauce

Zesty and bold, this spaghetti dish packs a punch with minimal effort. Garlic and anchovies melt into a savory sauce that clings to every strand.

Ingredients

For the pasta:

• 12 oz spaghetti
• 1 tbsp salt

For the sauce:

• 1/4 cup olive oil
• 6 garlic cloves, thinly sliced
• 6 anchovy fillets, chopped
• 1/2 tsp red pepper flakes
• 1/4 cup chopped parsley
• 1/2 lemon, juiced

Instructions

1. Bring 4 quarts of water to a boil in a large pot.
2. Add 1 tbsp salt and 12 oz spaghetti. Cook for 8–10 minutes until al dente, stirring occasionally.
3. Reserve 1 cup of pasta water, then drain the spaghetti.
4. Heat 1/4 cup olive oil in a large skillet over medium-low heat.
5. Add 6 sliced garlic cloves. Cook for 2 minutes until fragrant but not browned.
6. Stir in 6 chopped anchovies and 1/2 tsp red pepper flakes. Cook for 1 minute, mashing the anchovies into the oil.
7. Add the drained spaghetti to the skillet. Toss to coat evenly.
8. Pour in 1/2 cup reserved pasta water. Cook for 2 minutes, tossing constantly, until the sauce emulsifies.
9. Remove from heat. Stir in 1/4 cup chopped parsley and juice of 1/2 lemon.
10. Season with additional pasta water if needed for consistency.

Creamy yet light, the sauce delivers a briny depth balanced by fresh parsley and lemon. Serve with a crisp green salad or crusty bread to mop up every last drop.

Caesar Salad with Homemade Anchovy Dressing

You’ve probably had Caesar salad a hundred times, but this homemade anchovy dressing takes it to the next level. Crisp romaine, crunchy croutons, and that umami-packed dressing make it unforgettable.

Ingredients

For the dressing:

• 3 anchovy fillets
• 1 garlic clove
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup olive oil
• 1/4 cup grated Parmesan
• 1/4 tsp black pepper

For the salad:

• 1 large romaine heart
• 1 cup homemade croutons
• 1/4 cup shaved Parmesan

Instructions

1. In a blender, combine anchovies, garlic, mustard, and lemon juice. Blend until smooth.
2. With the blender running, slowly drizzle in olive oil to emulsify the dressing.
3. Stir in grated Parmesan and black pepper. Set aside. Tip: For extra depth, let the dressing sit for 10 minutes before using.
4. Chop romaine into bite-sized pieces and place in a large bowl.
5. Toss romaine with half the dressing, adding more if needed. Tip: Dress the greens lightly to avoid sogginess.
6. Add croutons and shaved Parmesan, tossing gently to combine.
7. Serve immediately. Tip: Top with a soft-boiled egg for a richer twist.

With its creamy, salty dressing and crisp texture, this salad stands on its own or pairs perfectly with grilled chicken. Try it with a squeeze of extra lemon for brightness.

Anchovy and Olive Tapenade

Oily, briny, and packed with umami, this anchovy and olive tapenade comes together in minutes. Perfect for spreading on crusty bread or stirring into pasta for a bold flavor boost.

Ingredients

For the tapenade:

• 1 cup pitted Kalamata olives
• 4 anchovy fillets, rinsed
• 2 tbsp capers, drained
• 1 small garlic clove
• 2 tbsp extra-virgin olive oil
• 1 tsp lemon juice
• 1/4 tsp black pepper

Instructions

1. Combine olives, anchovies, capers, and garlic in a food processor.
2. Pulse 5–7 times until roughly chopped, scraping down the sides as needed.
3. With the processor running, slowly drizzle in olive oil until the mixture is cohesive but still slightly chunky.
4. Add lemon juice and black pepper, then pulse once to incorporate. Taste and adjust seasoning if needed—no additional salt is usually necessary due to the briny ingredients.
5. Transfer to a bowl and let sit for 10 minutes to allow flavors to meld.

Bold and savory, this tapenade has a rich, salty depth with a bright citrus finish. Try it smeared on grilled chicken or as a dip for roasted vegetables.

Grilled Anchovy Pizza with Arugula

Yield a bold, savory twist on pizza night with grilled anchovy pizza topped with peppery arugula. Perfect for summer evenings, this recipe balances salty, smoky, and fresh flavors.

Ingredients

For the dough:

• 1 lb store-bought pizza dough
• 1 tbsp olive oil

For the toppings:

• 1/2 cup tomato sauce
• 8 anchovy fillets, oil-packed
• 1 cup shredded mozzarella
• 1/2 cup shaved Parmesan
• 2 cups fresh arugula
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes

Instructions

1. Preheat grill to 450°F. Clean grates and oil lightly to prevent sticking.
2. Roll dough into a 12-inch circle on a floured surface. Brush both sides with olive oil.
3. Grill dough for 2 minutes per side, until grill marks appear and crust is firm. Tip: Use tongs to check for doneness—no raw spots.
4. Spread tomato sauce evenly over crust. Top with mozzarella and anchovies.
5. Close grill lid. Cook for 3-4 minutes until cheese melts. Tip: Rotate pizza halfway for even cooking.
6. Transfer pizza to a cutting board. Sprinkle with Parmesan, arugula, lemon juice, and red pepper flakes. Tip: Toss arugula in lemon juice first for even coating.

Vibrant and crisp, this pizza delivers a punch of umami from the anchovies, cooled by the arugula. Serve with a chilled white wine to cut through the richness.

Anchovy Butter Steak

Kick dinner up a notch with this umami-packed anchovy butter steak. It’s bold, fast, and foolproof.

Ingredients

For the steak:

– 2 (1-inch-thick) ribeye steaks (12 oz each) – 1 tbsp kosher salt – 1 tbsp freshly ground black pepper – 2 tbsp olive oil

For the anchovy butter:

– 4 tbsp unsalted butter, softened – 4 anchovy fillets, minced – 1 garlic clove, grated – 1 tbsp lemon juice – 1/4 tsp crushed red pepper flakes

Instructions

1. Pat steaks dry with paper towels. Season evenly with salt and pepper. 2. Heat olive oil in a cast-iron skillet over high heat until shimmering, about 2 minutes. 3. Sear steaks for 3 minutes per side for medium-rare (130°F internal temperature). Use tongs to flip. 4. Transfer steaks to a plate. Tent loosely with foil. Rest for 5 minutes. 5. While steaks rest, mash butter, anchovies, garlic, lemon juice, and red pepper flakes in a bowl until smooth. 6. Slice steaks against the grain. Top each portion with a dollop of anchovy butter. Just let the butter melt into the steak for a salty, tangy punch. The crust stays crisp while the fat marries the flavors. Serve with crusty bread to swipe up every last bit.

Pasta Puttanesca with Anchovies

Kick off dinner with this bold, briny pasta puttanesca—quick, flavorful, and packed with umami. Anchovies melt into a garlicky tomato sauce, while olives and capers add punch.

Ingredients

For the sauce

– 3 tbsp olive oil
– 4 garlic cloves, minced
– 6 anchovy fillets, chopped
– 1/2 tsp red pepper flakes
– 1 (28-oz) can crushed tomatoes
– 1/2 cup pitted Kalamata olives, sliced
– 2 tbsp capers, drained
– 1/4 cup fresh parsley, chopped

For the pasta

– 12 oz spaghetti
– 1 tbsp salt (for boiling water)

Instructions

1. Heat olive oil in a large skillet over medium-low heat. Add garlic, anchovies, and red pepper flakes. Cook 3 minutes, stirring until anchovies dissolve.
2. Pour in crushed tomatoes. Simmer uncovered 15 minutes, stirring occasionally, until slightly thickened.
3. Stir in olives and capers. Simmer 5 more minutes. Tip: For deeper flavor, let the sauce sit off heat 10 minutes before serving.
4. Meanwhile, boil spaghetti in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
5. Toss pasta with sauce, adding reserved water 1 tbsp at a time if needed. Tip: The sauce should cling lightly, not pool.
6. Fold in parsley. Serve immediately. Tip: Finish with a drizzle of olive oil for extra richness.
Pasta puttanesca delivers a salty, tangy bite with a velvety tomato base. Try it with grilled sardines or a crisp green salad to cut the intensity.

Anchovy Stuffed Peppers

Savory and salty, anchovy stuffed peppers are a bold twist on the classic. These pack a punch with minimal effort.

Ingredients

For the filling:

• 8 oz anchovy fillets, drained and chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1/4 tsp black pepper

For the peppers:

• 4 medium bell peppers, halved and seeded
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix anchovies, breadcrumbs, Parmesan, 1 tbsp olive oil, lemon zest, and black pepper until combined.
3. Rub pepper halves with 1 tbsp olive oil and sprinkle with salt.
4. Divide filling evenly among pepper halves, pressing lightly to pack.
5. Arrange peppers on a baking sheet, cut side up.
6. Bake for 25-30 minutes until peppers are tender and filling is golden.
7. Let cool for 5 minutes before serving.

The peppers soften but hold their shape, while the filling stays crisp. Serve with a drizzle of extra olive oil for richness.

Anchovy and Tomato Bruschetta

Rustic and bold, this anchovy and tomato bruschetta packs a punch. Perfect for summer gatherings or a quick appetizer.

Ingredients

For the bruschetta:

• 1 baguette, sliced into 1/2-inch thick pieces
• 3 tbsp olive oil
• 1 garlic clove, peeled

For the topping:

• 2 cups cherry tomatoes, halved
• 4 anchovy fillets, finely chopped
• 1 tbsp capers, drained
• 1/4 cup fresh basil, thinly sliced
• 1 tbsp red wine vinegar
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil.
3. Toast in the oven for 8-10 minutes until golden and crisp. Tip: Flip halfway for even browning.
4. Rub one side of each toast with the garlic clove while still warm.
5. In a bowl, combine cherry tomatoes, anchovies, capers, basil, red wine vinegar, and black pepper. Tip: Let the mixture sit for 5 minutes to meld flavors.
6. Spoon the tomato mixture generously onto each toast. Tip: Drain excess liquid to prevent sogginess.

You’ll love the crunch of the toast against the juicy, salty-sweet topping. Serve with a crisp white wine for a refreshing contrast.

Anchovy and Potato Gratin

Nailing the perfect balance of salty and creamy, this gratin layers tender potatoes with umami-rich anchovies for a hearty side or main. It’s simple but deeply flavorful, with a golden crust that’s worth the wait.

Ingredients

For the gratin

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 1 (2-oz) can anchovy fillets in oil, drained, oil reserved
• 2 cups heavy cream
• 1 cup whole milk
• 3 garlic cloves, minced
• 1 tsp black pepper
• 1/2 tsp kosher salt

For the topping

• 1/2 cup panko breadcrumbs
• 2 tbsp reserved anchovy oil
• 1/4 cup grated Parmesan

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with reserved anchovy oil.
2. Arrange half the potato slices in an even layer in the dish. Sprinkle with half the minced garlic, black pepper, and salt.
3. Layer anchovy fillets evenly over the potatoes, tearing larger pieces into smaller strips.
4. Repeat with remaining potatoes, garlic, pepper, and salt.
5. In a bowl, whisk together heavy cream and milk. Pour evenly over the potatoes.
6. Cover dish tightly with foil. Bake for 45 minutes.
7. Meanwhile, mix panko, reserved anchovy oil, and Parmesan in a small bowl.
8. Remove foil. Sprinkle breadcrumb mixture over the gratin. Bake uncovered for 20 minutes until topping is golden and potatoes are fork-tender.
9. Let rest for 10 minutes before serving.

Unmistakably rich, the gratin’s creamy interior contrasts with the crisp topping. Serve with a bitter green salad to cut through the richness, or top with a fried egg for a brunch twist.

Anchovy and Rosemary Focaccia

Ditch the store-bought stuff—this anchovy and rosemary focaccia is crisp, salty, and ridiculously easy. You’ll love the bold flavors and airy crumb.

Ingredients

For the dough:

• 4 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 2 tsp kosher salt
• 1/4 cup olive oil

For topping:

• 1/4 cup olive oil
• 10 anchovy fillets, drained
• 2 tbsp fresh rosemary leaves
• 1 tsp flaky sea salt

Instructions

1. In a large bowl, whisk flour, yeast, and kosher salt.
2. Pour in warm water and 1/4 cup olive oil. Stir until a shaggy dough forms.
3. Knead dough on a floured surface for 5 minutes until smooth. Tip: If sticky, add 1 tbsp flour at a time.
4. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
5. Press dough into a 9×13-inch oiled baking sheet. Dimple surface with your fingers.
6. Drizzle with 1/4 cup olive oil. Arrange anchovies and rosemary on top. Sprinkle flaky salt.
7. Let rise uncovered for 20 minutes. Preheat oven to 425°F.
8. Bake for 20-25 minutes until golden. Tip: Rotate pan halfway for even browning.
9. Cool on a rack for 10 minutes before slicing. Tip: For extra crispness, reheat slices in a skillet.

Unbelievably crispy edges give way to a tender, olive oil-rich interior. Serve warm with a swipe of butter or dunked in marinara.

Anchovy and Lemon Roasted Chicken

You won’t believe how anchovies and lemon transform roasted chicken into a savory, tangy masterpiece. This dish is simple but packs a punch.

Ingredients

For the chicken:

• 1 whole chicken (3-4 lbs)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the anchovy-lemon paste:

• 4 anchovy fillets, minced
• 2 garlic cloves, minced
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tbsp chopped fresh thyme

Instructions

1. Preheat oven to 425°F.
2. Pat the chicken dry with paper towels. Tip: Dry skin ensures crispiness.
3. Rub the chicken with olive oil, then season with salt and pepper.
4. In a small bowl, mix anchovies, garlic, lemon zest, lemon juice, and thyme into a paste.
5. Gently loosen the skin over the chicken breasts and thighs. Spread the paste evenly underneath. Tip: Use the back of a spoon for easy spreading.
6. Place the chicken on a roasting rack in a pan, breast-side up.
7. Roast for 50-60 minutes, until the internal temperature reaches 165°F at the thickest part. Tip: Baste halfway for extra flavor.
8. Let rest for 10 minutes before carving.

Perfectly crispy skin gives way to juicy, umami-rich meat. Serve with roasted potatoes to soak up the lemony pan juices.

Anchovy and Garlic Shrimp Scampi

Bold flavors come together in this quick anchovy and garlic shrimp scampi. It’s rich, briny, and ready in under 20 minutes.

Ingredients

For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 2 anchovy fillets, minced
– 1/4 tsp red pepper flakes

For the sauce:
– 1/2 cup dry white wine
– 3 tbsp unsalted butter
– 1 tbsp lemon juice
– 1/4 cup parsley, chopped
– Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp in a single layer. Cook 1–2 minutes per side until pink. Transfer to a plate.
3. Reduce heat to medium. Add garlic, anchovies, and red pepper flakes. Sauté 1 minute until fragrant.
4. Pour in white wine, scraping up browned bits. Simmer 2 minutes until reduced by half.
5. Whisk in butter until melted and glossy. Stir in lemon juice.
6. Return shrimp to skillet. Toss to coat. Cook 1 minute to warm through.
7. Sprinkle with parsley. Season lightly with salt if needed.

Keep it simple: Serve over al dente linguine or with crusty bread to soak up the sauce. The shrimp stays tender, while the anchovy adds depth without overpowering.

Anchovy and Eggplant Caponata

Whip up a bold, savory-sweet Sicilian classic with briny anchovies and tender eggplant. This caponata balances rich umami with bright acidity for a versatile side or topping.

Ingredients

For the base

– 1 large eggplant (1.5oz), cut into 1-inch cubes
– 3 tbsp olive oil
– 1 tsp kosher salt

For the sauce

– 1/2 cup diced yellow onion
– 2 garlic cloves, minced
– 1/4 cup tomato paste
– 1/4 cup red wine vinegar
– 1 tbsp capers, drained
– 6 anchovy fillets, chopped

For finishing

– 1/4 cup chopped fresh parsley
– 1 tbsp honey

Instructions

1. Toss eggplant cubes with 2 tbsp olive oil and salt in a bowl.2. Heat a large skillet over medium-high. Add eggplant in a single layer. Cook 8 minutes, stirring once, until browned. Transfer to a plate.3. Reduce heat to medium. Add remaining 1 tbsp oil, onion, and garlic. Cook 3 minutes until soft.4. Stir in tomato paste. Cook 2 minutes until darkened.5. Add vinegar, scraping the skillet to deglaze.6. Mix in capers, anchovies, and honey. Simmer 1 minute.7. Return eggplant to skillet. Stir to coat. Cook 2 minutes.8. Remove from heat. Fold in parsley.9. Cool to room temperature before serving. Tip: Salting eggplant draws out bitterness—skip if using young, firm ones. Tip: For deeper flavor, let caponata sit 12 hours. Tip: Serve chilled for a brighter taste.Glazed eggplant melts into the tangy sauce, while anchovies add a salty punch. Try it on crusty bread or as a pasta topper for an instant upgrade.

Anchovy and Cabbage Stir-Fry

Tired of the same old sides? This anchovy and cabbage stir-fry brings bold umami and crunch to your table in minutes.

Ingredients

For the stir-fry:

– 1 small head green cabbage (about 2 lbs), thinly sliced – 3 tbsp neutral oil (like avocado or canola) – 4 garlic cloves, minced – 1 (2 oz) can anchovy fillets in oil, drained, oil reserved – 1/2 tsp red pepper flakes

For finishing:

– 1 tbsp rice vinegar – 1/4 cup chopped fresh parsley

Instructions

1. Heat a large skillet or wok over high heat for 1 minute until smoking hot. 2. Add 3 tbsp neutral oil and swirl to coat. Immediately add minced garlic and anchovies. 3. Press anchovies with a spatula to break them apart. Cook 30 seconds until garlic is golden and anchovies dissolve. 4. Add red pepper flakes and stir 10 seconds to toast. 5. Toss in sliced cabbage. Stir-fry 5 minutes, tossing every 30 seconds, until edges char slightly but stems stay crisp. 6. Drizzle reserved anchovy oil over cabbage. Toss to coat. 7. Remove from heat. Add 1 tbsp rice vinegar and parsley. 8. Taste and adjust seasoning with a pinch of salt only if needed (anchovies are salty). Crisp-tender cabbage soaks up the savory depth of anchovies while keeping its fresh bite. Serve piled over steamed rice or with a runny-yolked egg for extra richness.

Anchovy and Herb Compound Butter

You won’t believe how anchovy and herb compound butter elevates simple dishes. It’s a flavor bomb ready in minutes.

Ingredients

• For the butter:
• 1/2 cup unsalted butter, softened
• 4 anchovy fillets, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp lemon zest
• 1/4 tsp black pepper

Instructions

1. Place softened butter in a medium bowl. Tip: Butter should yield slightly when pressed but not be greasy.
2. Add minced anchovies, parsley, thyme, lemon zest, and black pepper to the bowl.
3. Mix vigorously with a fork until fully combined. Tip: For smoother texture, use a hand mixer on low speed for 30 seconds.
4. Scrape butter onto a sheet of parchment paper. Tip: Wet your hands slightly to shape the butter without sticking.
5. Roll into a 1.5-inch diameter log, twisting the ends to seal.
6. Chill in the refrigerator for at least 1 hour until firm.

Rich, savory butter melts luxuriously over grilled steak or roasted vegetables. Try smearing it on crusty bread for an instant upgrade.

Anchovy and Caramelized Onion Tart

Crisp, savory, and deeply flavorful, this tart balances rich anchovies with sweet caramelized onions. Perfect for a quick appetizer or light meal.

Ingredients

For the crust:

– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 3-4 tbsp ice water

For the filling:

– 2 large yellow onions, thinly sliced
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp sugar
– 1/2 tsp salt
– 1/4 tsp black pepper
– 10-12 anchovy fillets, drained
– 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. In a food processor, pulse flour and salt. Add butter; pulse until pea-sized crumbs form.
3. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Tip: Don’t overmix—crumbly dough ensures a flaky crust.
4. Press dough into a 9-inch tart pan. Chill for 15 minutes.
5. Line crust with parchment and pie weights. Bake for 15 minutes. Remove weights; bake 5 more minutes until golden.
6. Heat olive oil in a skillet over medium-low. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, for 25 minutes until deeply golden. Tip: Low heat prevents burning.
7. Stir in balsamic vinegar; cook 2 minutes.
8. Spread onions over crust. Arrange anchovies in a lattice pattern. Sprinkle Parmesan.
9. Bake for 20 minutes until cheese melts and edges are crisp. Tip: Let cool 5 minutes for cleaner slices.
Unapologetically bold, this tart delivers a punch of umami with a buttery crunch. Serve warm with a bitter greens salad to cut through the richness.

Anchovy and Kale Caesar Wrap

Wraps don’t get easier than this. Packed with umami and crunch, this anchovy and kale Caesar wrap is a lunchtime hero.

Ingredients

• For the dressing:
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 anchovy fillets, minced
  • 1 garlic clove, grated
• For the wrap:
  • 2 cups chopped kale, stems removed
  • 1/4 cup grated Parmesan
  • 1/4 cup croutons
  • 1 large flour tortilla (10-inch)

Instructions

1. In a small bowl, whisk mayonnaise, lemon juice, Dijon mustard, minced anchovies, and grated garlic until smooth. Set aside.
2. Massage chopped kale with your hands for 1 minute to soften the leaves.
3. Toss kale with 2 tbsp of the dressing until evenly coated.
4. Lay the tortilla flat on a clean surface. Spread remaining dressing evenly over the tortilla.
5. Layer dressed kale, Parmesan, and croutons in the center of the tortilla.
6. Fold the sides of the tortilla inward, then roll tightly from the bottom to seal.
7. Cut the wrap in half diagonally for easier eating. Serve immediately.

Crunchy, salty, and deeply savory, this wrap hits all the right notes. Try it with a side of pickled veggies for extra tang.

Anchovy and White Bean Soup

Vibrant and savory, this anchovy and white bean soup is a quick, umami-packed meal. It’s rich depth with minimal effort.

Ingredients

For the base:

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 small yellow onion, diced
• 6 anchovy fillets, chopped

For the soup:

• 2 (15-oz) cans white beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 tsp red pepper flakes
• 1 tsp lemon zest
• Salt (if needed, after tasting)

For garnish:

• 1/4 cup parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a pot over medium heat until shimmering.
2. Add garlic and onion. Sauté for 3 minutes until softened.
3. Stir in anchovies. Cook for 1 minute, mashing them into the oil until dissolved.
4. Add white beans, broth, and red pepper flakes. Bring to a boil.
5. Reduce heat to low. Simmer for 15 minutes, stirring occasionally.
6. Use a potato masher to lightly crush some beans for thickness.
7. Stir in lemon zest. Taste; add salt only if needed (anchovies are salty).
8. Remove from heat. Mix in lemon juice and parsley.

Rich and velvety, the soup balances briny anchovies with creamy beans. Serve with crusty bread or top with a fried egg for extra heft.

Anchovy and Sun-Dried Tomato Pasta

Tired of bland pasta? This anchovy and sun-dried tomato combo packs a punch. It’s salty, tangy, and ready in under 30 minutes.

Ingredients

For the pasta:

• 8 oz spaghetti
• 4 quarts water
• 1 tbsp salt

For the sauce:

• 3 tbsp olive oil
• 4 garlic cloves, minced
• 4 anchovy fillets, chopped
• 1/2 cup sun-dried tomatoes (packed in oil), sliced
• 1/4 tsp red pepper flakes
• 1/4 cup reserved pasta water
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add spaghetti to the boiling water. Cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat.
4. Add minced garlic and chopped anchovies. Sauté for 2 minutes, mashing anchovies with a spoon until they dissolve.
5. Stir in sun-dried tomatoes and red pepper flakes. Cook for 1 minute to infuse flavors.
6. Reserve 1/4 cup pasta water, then drain spaghetti.
7. Add cooked spaghetti to the skillet. Toss to coat evenly, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
8. Remove from heat. Stir in chopped parsley.

The pasta should be glossy with a slight bite. The anchovies add depth, while the sun-dried tomatoes bring a chewy sweetness. Serve with a sprinkle of extra red pepper flakes for heat.

Anchovy and Roasted Red Pepper Dip

Humble yet bold, this anchovy and roasted red pepper dip packs a punch. It’s creamy, savory, and perfect for dunking or spreading.

Ingredients

For the dip:

• 1 cup roasted red peppers (jarred, drained)
• 4 anchovy fillets (packed in oil, drained)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions

1. Add roasted red peppers, anchovies, mayonnaise, sour cream, lemon juice, garlic, smoked paprika, and black pepper to a food processor.
2. Pulse for 10 seconds, scrape down the sides, then blend for 20 seconds until smooth. Tip: For a chunkier texture, pulse fewer times.
3. Taste and adjust seasoning with a pinch of salt if needed. Tip: Anchovies are salty, so go easy.
4. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to let flavors meld. Tip: Chilling also thickens the dip.

Great for parties or snacks, this dip is luxuriously smooth with a smoky, umami kick. Try it with crusty bread, crackers, or as a sandwich spread.

Summary

Now that you’ve explored these 20 savory anchovy recipes, it’s clear how these tiny fish can pack a big flavor punch! Whether you’re a longtime fan or new to anchovies, there’s something here to delight your taste buds. Give these dishes a try, then let us know which one was your favorite in the comments. Loved the roundup? Share it on Pinterest so others can enjoy these delicious ideas too!