Bucatini aglio e accuighe – Bucatini Pasta with Garlic and Anchovies

Bucatini aglio e accuighe – Bucatini Pasta with Garlic and Anchovies

Salerno is situated on the Costiera Amalfitana & its claim to fame is that it was the location of the world’s first medical university-Scuola Medica Salernitana which was founded in the 9th Century A.D.

This simple pasta dish of Bucatini pasta with garlic and anchovies comes from Salerno.


Serves 4 to 6

10 Sprigs of parsley finely chopped
1 Large garlic clove
4fl oz/125ml Fattoria Terranova Extra Virgin Olive Oil
6 Delfino anchovy fillets in oil-drained
Sea salt
1lb/450g Bucatini
Salt & freshly ground pepper
2 Tablespoons of capers in wine vinegar, drained
4fl oz/125ml Pasta water

To Prepare

Finely chop the parsley and garlic on a chopping board. Place a large frying pan containing the oil over a low heat and a large pot of cold water for the pasta over a medium heat.

When the oil in the pan is warm, remove the pan from the hob and add the anchovies. Mash them with a fork.

When the water for the pasta starts to boil, add sea salt to taste, then, add the pasta. Cook until al dente.

Meanwhile, place the pan with the anchovies back on a low heat; add the chopped garlic and parsley and lightly sauté for about a minute. Add the capers and season with salt and pepper.

When the pasta is ready, drain it and transfer it to the large frying pan containing the sauce. Add the pasta water and mix very well so that the water is absorbed by the pasta.

Transfer to a large serving platter.

Buon appetito!