Anchovy & Parsley Cream Pasta | Silky, Savoury & Quick

A lightning-fast pasta with a glossy anchovy–parsley sauce made by blending pantry staples: bread, milk, and olive oil. Tossed with hot linguine, finished with crunchy croutons and a touch of chili — pure umami comfort in minutes.

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About This Dish

Anchovies melt into a silky emulsion with parsley, bread, and milk, creating a surprisingly creamy sauce with zero cream. The heat of the pan and a splash of starchy pasta water bring everything together for a restaurant-level gloss in under 20 minutes.

Ingredients (Serves 2)

Linguine (or any long pasta):	220 g (8 oz)
Anchovy fillets:	6 pieces
Fresh parsley:	1 handful (about ½ cup packed / 15 g)
Bread (stale or fresh):	100 g (3.5 oz) — about 3–4 slices
Olive oil:	1 tbsp (15 ml)
Milk:	3 tbsp (45 ml)
Salt:	To taste
Croutons:	To finish
Chili powder (optional):	Pinch

How to Make It

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins

Step 1: In a blender, combine anchovies, parsley, bread, milk, and olive oil. Blitz until creamy. If too thick, add a splash more milk or oil; if too runny, add extra bread.
Step 2: Cook pasta in salted water until al dente. Meanwhile, warm the sauce in a pan over medium heat until gently bubbling.
Step 3: Transfer pasta straight to the pan with a ladle of pasta water. Toss for 2–3 minutes until glossy and creamy.
Step 4: Plate and finish with croutons and a pinch of chili powder if you like heat.

Tucci’s Tips

Use good-quality anchovies — they’re the backbone of the sauce.

Bread type affects texture: soft sandwich bread = silkier, crusty bread = thicker.

Adjust salt at the end — anchovies are already salty.

Variations

Lemon Zing: Add 1 tsp lemon zest to the blender for brightness.
Garlic Note: Blend in ½ small garlic clove for a subtle kick.
Crunch Upgrade: Make your own croutons by pan-toasting bread cubes in olive oil.

Did You Know?

Historical Fact: Anchovy-based sauces have deep roots in southern Italy — from Campania’s colatura di alici to classic aglio, olio e alici — prized for intense flavour with minimal ingredients.

Fun Fact: Starchy pasta water is the secret to a glossy restaurant-style finish — the starch helps the sauce cling to each strand.

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Cooked this glossy pasta? Share your Anchovy & Parsley Cream Pasta on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see it.

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Storage & Thank You

Best enjoyed immediately. If you have leftovers, refrigerate in an airtight container for up to 1 day and reheat gently with a splash of water.

Can it be frozen? Not recommended — the bread-and-milk emulsion can split after thawing.

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