Anchovy Butter Pasta with Radishes
Anchovy Butter Pasta with Radishes
Ingredients
For the Pasta
- 1 pound bucatini
- 2 tablespoons kosher salt, for pasta water
For the Anchovy Butter Sauce
- 6 tablespoons unsalted butter
- 12 anchovy fillets, oil drained, finely chopped
- 4 garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 bunch radishes, thinly sliced, about 8-10 radishes
- 1 lemon, zested and juiced
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1/2 cup labneh, or plain whole milk yogurt
- 1/4 cup olive oil, plus more for finishing
- 1 teaspoon flaky sea salt, plus more for finishing
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, melt the unsalted butter in a large, deep skillet or Dutch oven over medium heat. Add the chopped anchovy fillets and cook, stirring frequently, until they completely dissolve into the butter, about 2 to 3 minutes. The butter will turn a beautiful golden color.
⏱️ 3 min - 3
Add the thinly sliced garlic and red pepper flakes to the skillet. Cook for another 1 to 2 minutes, stirring, until the garlic is fragrant but not browned. Now, toss in about half of the thinly sliced radishes. Cook for just 1 minute until they slightly soften but still retain their crunch.
⏱️ 2 min - 4
Add the cooked bucatini to the skillet with the anchovy butter sauce. Pour in 1 cup of the reserved pasta cooking water, the lemon juice, and the labneh (or yogurt). Using tongs, toss everything vigorously until the sauce emulsifies and coats the pasta beautifully. If it looks too dry, add more reserved pasta water, a splash at a time, until it's creamy and glossy.
⏱️ 3 min - 5
Stir in the roughly chopped fresh dill and fresh parsley. Season with the flaky sea salt and freshly ground black pepper. Give it a good taste test – don't be shy with the seasoning! Finish with a generous glug of olive oil and a sprinkle of lemon zest.
⏱️ 1 min - 6
Divide the pasta among four bowls. Garnish with the remaining fresh, thinly sliced radishes and a final drizzle of olive oil. Serve immediately. This pasta is best enjoyed fresh, but leftovers are also pretty good cold the next day, if you're into that.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Anchovy Butter Pasta with Radishes
Ingredients
For the Pasta
- 1 pound bucatini
- 2 tablespoons kosher salt, for pasta water
For the Anchovy Butter Sauce
- 6 tablespoons unsalted butter
- 12 anchovy fillets, oil drained, finely chopped
- 4 garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 bunch radishes, thinly sliced, about 8-10 radishes
- 1 lemon, zested and juiced
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1/2 cup labneh, or plain whole milk yogurt
- 1/4 cup olive oil, plus more for finishing
- 1 teaspoon flaky sea salt, plus more for finishing
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, melt the unsalted butter in a large, deep skillet or Dutch oven over medium heat. Add the chopped anchovy fillets and cook, stirring frequently, until they completely dissolve into the butter, about 2 to 3 minutes. The butter will turn a beautiful golden color.
⏱️ 3 min - 3
Add the thinly sliced garlic and red pepper flakes to the skillet. Cook for another 1 to 2 minutes, stirring, until the garlic is fragrant but not browned. Now, toss in about half of the thinly sliced radishes. Cook for just 1 minute until they slightly soften but still retain their crunch.
⏱️ 2 min - 4
Add the cooked bucatini to the skillet with the anchovy butter sauce. Pour in 1 cup of the reserved pasta cooking water, the lemon juice, and the labneh (or yogurt). Using tongs, toss everything vigorously until the sauce emulsifies and coats the pasta beautifully. If it looks too dry, add more reserved pasta water, a splash at a time, until it's creamy and glossy.
⏱️ 3 min - 5
Stir in the roughly chopped fresh dill and fresh parsley. Season with the flaky sea salt and freshly ground black pepper. Give it a good taste test – don't be shy with the seasoning! Finish with a generous glug of olive oil and a sprinkle of lemon zest.
⏱️ 1 min - 6
Divide the pasta among four bowls. Garnish with the remaining fresh, thinly sliced radishes and a final drizzle of olive oil. Serve immediately. This pasta is best enjoyed fresh, but leftovers are also pretty good cold the next day, if you're into that.
⏱️ 1 min