Modu Recipes

Striker Chef's Anchovy Oil Pasta

A deeply savory pasta that fully captures the rich flavor of marinated olive oil.

🙋 Recommended for

  • ⭐ Those who want to use up every last bit of their homemade olive marinade oil deliciously
  • ⭐ Those who want to enjoy a deep, savory, umami-rich oil pasta with minimal ingredients

Ingredients needed 🛒1 servings

  • pasta, 1 serving
  • olive marinade oil, 4-5 tbsp
  • anchovy, 2 pieces
  • leftover marinated olive and tomato solids, a little
  • pasta water, 1/2 cup
  • butter, 1 pat (about 10g)

Recipe 🍳

  1. Bring a pot of water with salt to a boil and cook the pasta according to your preferred doneness.
  2. In a pan, generously add the olive marinade oil, then add the chopped anchovies and the leftover olive and tomato solids from the marinade. Sauté together.
  3. When the anchovies naturally dissolve into the oil and start bubbling, add the cooked pasta to the pan.
  4. Gradually add the reserved pasta water while vigorously shaking and tossing the pan to emulsify the oil and water so they don't separate.
  5. Once the sauce and pasta are well combined, turn off the heat, add a pat of butter, and let it melt in the residual heat to add richness. Serve in a bowl.
  1. Cook the pasta to al dente and set aside.
  2. In a pan, sauté the marinade oil, chopped anchovies, and leftover solids.
  3. Add the cooked pasta and pasta water, stirring to coat the pasta evenly with the oil sauce.
  4. Turn off the heat, add butter, and let it melt gently to finish.

Cooking tips 💡

  • Since the marinade oil is already deeply infused with garlic and herbs, you don't need to sauté any aromatics separately—the flavor is already abundant.
  • The anchovies provide enough saltiness for the whole dish, so it's best not to add extra salt except when boiling the pasta.

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pastaolive marinade oilanchovyleftover olive and tomato solidspasta waterbutter
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