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Spaghetti with Walnuts and Anchovies

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This Mediterranean-inspired spaghetti with walnuts and anchovies is a masterclass in using simple, high-quality ingredients to create a deeply savoury meal. The richness of the extra virgin olive oil and the salty, umami depth of the anchovies provide a sophisticated base, while toasted walnuts offer a satisfying crunch. As a heart-healthy option, this dish relies on beneficial fats and punchy aromatics rather than heavy creams or cheeses, making it a brilliant choice for a light yet comforting midweek supper.

Preparing this pasta takes less than twenty minutes, making it an ideal recipe for busy evenings when you want something nourishing but quick. The secret lies in using the starchy pasta water to create a silky emulsion that coats every strand of spaghetti. Serve it simply with a side of steamed greens or a crisp seasonal salad for a balanced, homemade meal that captures the authentic flavours of the Italian coast.

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Ingredients for Spaghetti with Walnuts and Anchovies

  • 60ml extra virgin olive oil

  • 3 garlic cloves, sliced

  • 2 whole salt-cured anchovies, filleted, or 4-6 anchovy fillets

  • 3-4 tablespoons coarsely chopped walnuts

  • Chilli pepper to taste

  • 1 tablespoon minced fresh parsley

  • Coarse sea salt

  • 14-450g spaghetti

How to make Spaghetti with Walnuts and Anchovies

Bring 5 to 5.7L of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 475ml the starchy pasta cooking water.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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