Nonnas Anchovy Spaghetti Sauce

Dan Giacometti


Passed down from generations and has been a hit with everyone who has had it, it may sound different but its seriously DELICIOUS! It is a must try! I dont add any salt to the sauce or even the water for the pasta cause the anchovies are salty enough for my taste.Also if you find it is to salty you might try giving the fillets a quick rinse before cutting them up.


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


  • 4 clove
    finely chopped garlic
  • 1/2 large
    yellow onion diced
  • 3-4 can(s)
    depending how strong you prefer diced (millionnaire flat fillet anchovies in extra virgin olive oil 50g) tasting
  • 1/2 c
    finely chopped fresh parsley
  • pinch
    freshly ground nutmeg
  • pinch
    red pepper flakes
  • 1/4 c
    finely chopped fresh basil
  • 1 medium
    can of stewed tomatoes we like to use homemade canned tomatoes approx 14-18 ounces
  • 1/4 c
    white wine, dry
  • 1 1/2 Tbsp
    tomatoe paste
  • 1 Tbsp
  • ·
    black pepper to taste

How to Make Nonnas Anchovy Spaghetti Sauce


  1. Finely chop onion garlic set aside.
  2. Finely chop parsley and basil set aside.
  3. Open cans of anchovies and drain oil from 2 of the tins into a 3L sauce pan. Heat on Med temperature.
  4. Add diced Anchovies to pot and cook 1-2 min stirring occasionally to prevent from sticking.
  5. Add onions and garlic letting them sweat till translucent.
  6. Add your tomatoe ingredients, parsley, basil, nutmeg, chili pepper, dash of pepper to taste. Stir well.
  7. Add 1/4 cup of wine, stir.
  8. Add one tablespoon of butter on top of sauce...
  9. Place lid on and let butter melt, stir and reduce just to a simmer, stirring occasionally for 45-1 hour.
  10. Pour over Cooked Spaghetti Noodles and top with fresh parmesan ENJOY!

Printable Recipe Card

About Nonnas Anchovy Spaghetti Sauce

Course/Dish: Pasta
Main Ingredient: Fish
Regional Style: Italian
Other Tag: Quick & Easy

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