Looking for a quick easy midweek dinner? This Italian Pancetta, Anchovy & Sundried Tomato Spaghetti takes only 15 minutes! Spaghetti added to pancetta cooked with garlic, tinned anchovy in olive oil, chopped sundried tomato and Italian herb seasoning.
Certainly a fantastic pasta dish full of the flavours from Italy.
Firstly, prep all your ingredients, not much to prep really, just chop the sun-dried tomatoes into smaller pieces, crush your garlic & measure out all the other ingredients.
Making Pancetta, Anchovy & Sundried Tomato Spaghetti
Check out our Step by Step video of making this delightful pasta recipe, in short, quick steps.
Scroll to the bottom for full printable recipe card.
Get the pasta cooking first this is such a quick recipe, the time it takes to cook the pasta is the same time it takes to prepare the delicious Pancetta, Anchovy & Sundried Tomato sauce it gets added to!
How to cook spaghetti?
Fill a large saucepan (the largest you have, pasta likes plenty of room to cook) with plenty of water bring it to a heavy raging boil! Sprinkle a generous pinch or two of salt into the water.
Now add in the spaghetti. Don’t worry if it doesn’t fit in the pan at this point, the boiling water should soften the strands so you can push them down. The pasta will have cooled the water down, so bring water back to boil.
Once at boiling point turn down to a simmer, give it a good stir to seperate any strands clumping together.
How long does spaghetti take to cook?
Time to cook pasta differs depending on fresh/dried and the shape and size. For example, most dried spaghetti will take between 6-10 minutes. However, it is important to check the packet instructions!
Another way to test is, to pull a strand out with a fork and taste test for doneness. Start testing at 6 minutes, then cook for longer if required. Keep checking every minute until at your desired texture.
Once cooked drain immediately and add to the cooked Pancetta, Anchovy & Sundried Tomato in oil.
How to prepare Pancetta, Anchovy & Sundried Tomato Sauce?
Whilst the pasta is cooking. Get to work on the quick easy sauce. Use a large non stick pan or cast iron casserole dish to cook in, remember the spaghetti will be added to the sauce later so you need plenty of room to stir it in.
We used unsmoked pancetta, for the full Italian flavouring. However, if you can’t get hold of Pancetta, you can always use bacon lardons or chopped bacon slices instead.
How to use a tin of Anchovy fillets in olive oil?
No preparation is needed, the anchovy fillets in olive oil get tipped straight in with the oil from the tin too. The heat will subsequently help break the down the fillets & use a spatula to help too.
Anchovies give an amazing salty flavouring to this pasta sauce. Which works perfectly with the sweetness of Sun-dried Tomatoes.
Fry the pancetta/bacon in olive oil first, then add the garlic, anchovy & sundried tomato, finally a generous amount of Italian seasoning.
What is Italian Seasoning?
An amazing mix of herbs it contains Oregano, Basil, Red Pepper Flakes, Marjoram, Thyme, Rosemary, Sage, Parsley . As a result, my go-to blend for many Italian recipes. You can pick it up from most supermarkets, however, some blends may differ.
On the other hand, you can always make up your own blend of dried herbs if you wish.
During the time that it takes to cook the Pancetta, Anchovy & Sundried Tomato. The spaghetti will also have cooked.
Drain the pasta and add into the sauce.
Stir through some black pepper and your ready to serve.
What to serve Pancetta, Anchovy & Sundried Tomato Spaghetti with?
Lastly, add some fresh parsley and a grating of Parmesan cheese. Serve up with a garlic and herb focaccia bread.
There is enough here to serve 2-3 people, however, if you want to serve more it is easy to double up the recipe!
The Anchovy brings a delicious Umami to this dish, as a result, you will keep tucking in for more.
Pancetta, Anchovy & Sundried Tomato Spaghetti
- 200 grams Spaghetti
- 1 tbsp olive oil
- 65 grams Chopped Pancetta or Bacon Lardons
- 2 tsp Gia Garlic Puree 4 cloves of Garlic
- 8 Sun-dried Tomatoes chopped
- 50 grams Tinned Anchovy fillets in Olive oil
- 1 tbsp Italian Seasoning Dried Mixed Herbs
- fresh parsley chopped to garnish
- Grated Parmesan Cheese to garnish
- Cook spaghetti in salted water to packet instructions normally about 8 minutes.
- Place 1 tbsp of olive oil to a pan on medium heat cook the pancetta for around 2 minutes.
- Add garlic, anchovies with all the oil from the tin, sundried tomatoes and italian seasoning stir together and cook on low for around 5 minutes.
- Once pasta is cooked, drain and stir spaghetti into the sauce.
- Serve with parmesan cheese and chopped parsley Enjoy!!
Enjoyed this quick easy midweek pasta meal, why not check out our other recipes. For example, this CHORIZO AND TOMATO PAPPARDELLE PASTA.