29 Anchovy Recipes to Make the Most of That Tin
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We get that anchovies can be intimidating for some home cooks. But trust the process: Sizzle a few fillets in butter or olive oil and they’ll melt into the pan, infusing every sauce they touch with umami, and never tasting as fishy as you might fear.
Anchovies are essential in countless Italian dishes. Pasta recipes like puttanesca and Caesar salad wouldn’t (or at least shouldn’t) exist without them. That’s just the start, though. If you aren’t already a fan, once you learn not if, but just how many anchovy fillets you want in your aglio e olio, we guarantee you’ll be in love. Our best anchovy recipes will get you there in no time.
If chopping the fillets is your issue, seek out anchovy paste, easily found in most supermarkets next to soups and other canned goods in a toothpaste-like tube. You’ll use about ½ tsp. anchovy paste per every fillet called for in a recipe.
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua1/29One-Pot Puttanesca
In this anchovy recipe, the tiny fish serve a dual purpose: they add flavor to the signature olive and caper-spiked puttanesca sauce and enliven the crispy panko breadcrumb topping.
Photograph by Joe Lingeman, food styling by Pearl Jones, prop styling by JoJo Li2/29Garlicky Grilled Ribs With Charred Onion Salad
Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca3/29Classic Caesar Salad
Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio4/29Baked Pasta and Leeks With Anchovy Cream
Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Suzie Myers5/29Tinned-Salmon Niçoise Sandwich
The gang for a classic Niçoise salad is all here: black olives, peppers, tinned fish, anchovies. Only this time, instead of a bed of lettuce, they’re all tucked onto a baguette and they’ve swapped their usual leader (tuna) for salmon. We think you’ll approve.
Photograph by Scott Semler, Food Styling by Maggie Ruggiero, Prop Styling by Kelsi Windmiller6/29Steamed Fish With Potatoes and Anchovy Butter
Photograph by Emma Fishman, food styling by Judy Kim7/29Summer Squash Pasta With Just Enough Anchovies
Photograph by Isa Zapata, food styling by Jillian Knox, prop styling Sophie Peoples8/29Vidalia Onion Pissaladière Pizzas
Photographs by Laura Murray, food styling by Susie Theodorou9/29Caesar Salad Roast Chicken
The only thing better than a roast chicken and a Caesar salad is a whole chicken slathered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.
Photo by Chelsie Craig, Styling by Molly Baz10/29Crispy Smashed Potatoes With Walnut Dressing
Crispy smashed potatoes are usually good on their own, but they taste even better when drizzled with an umami-rich mix of walnuts, anchovies, garlic, and red pepper flakes.
Photograph by Isa Zapata, food styling by Micah Morton, prop styling by Elizabeth Jaime11/29Tomato Caesar
Photograph by Janice Chung, food styling by Lauren Stanek, prop styling by Raina Kattelson12/29Winter Greens With Anchovy Breadcrumbs
Photograph by Elliott Jerome Brown Jr., Food Styling by Emilie Fosnocht, Prop Styling by Sean Dooley17/29Red Pepper–Anchovy Toasts
Photography by Isa Zapata, food styling by Thu Buser, prop styling by Christina Allen18/29Melted Fennel Pasta
Photograph by Tonje Thilesen, Food styling by Lauren Stanek, Prop styling by Charlotte Autry20/29Black Garlic Caesar Salad
Drive homemade Caesar dressing even further into umami depths with black garlic, a fermented product that can be found at some specialty markets, Asian grocery stores, and online.
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Stephanie De Luca21/29Gilda Salsa
A Gilda pintxo is a Spanish snack that features a pickled pepper, a meaty anchovy, and a green olive, all threaded on a toothpick. It’s a punchy bite that has a lot to say. This no-cook salsa is equally flavorful. Spoon it over chicken or fish, mix it with pasta or gnocchi, or serve it as a dip for bread or potato chips.
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime22/29Rigatoni With Fennel and Anchovies
Magic happens when fennel, garlic, and anchovies caramelize together in olive oil, then meet with citrus zest and Pecorino cheese. As one reader attests, “My significant other is not a pasta person like me, so it was a really big deal when he requested I make this AGAIN, not 2 weeks after my first attempt.”
Photography by Travis Rainey, Prop Styling by Christina Allen, Food Styling by Drew Aichele23/29Grilled Asparagus With Tahini Super Sauce
Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova24/29Red Pesto Pasta
This red pesto tastes like a blend of your favorite spicy arrabbiata sauce and a savory anchovy-garlic dip. It keeps well for days in the fridge, so make a double batch to use not just with spaghetti or linguine, but also to spread on sandwiches and fold into scrambled eggs.
Alex Lau25/29Charred Asparagus with Citrus Bagna Cauda
This flavorful bagna cauda, an Italian sauce made with anchovies, garlic, and olive oil, is amplified with oregano, orange and lemon zests, and butter. Drizzle it on all kinds of vegetables, such as roasted fennel, eggplant, cherry tomatoes, carrots, and, of course, grilled asparagus.
Michael Graydon + Nikole Herriott28/29Marinated Anchovies With Bread and Butter
Quickly marinating anchovy fillets in olive oil, vinegar, and lemon juice to serve with good bread and butter is the ultimate easy appetizer (or snack) move. Oh, and don’t skip the black pepper.
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski29/29Pantry Pasta
This pasta with anchovies recipe is perfect for when a 3 p.m. hangout turns into a dinner party or when you’ve had a long day at work. It’s anchovy-forward and packed with comfort thanks to plenty of Parmesan and butter.