Spaghetti with Orange and Anchovies

The combination of spaghetti with orange and anchovies is an interesting fusion between the sweetness of citrus and the intense flavor of anchovies. Here is the recipe for a flavorful dish with an Italian twist.

Ingredients

• 320 g of spaghetti
• 2 oranges (preferably red oranges for a more intense flavor)
• 100 g of oil-packed anchovies
• 2 cloves of garlic
• Extra virgin olive oil as needed
• Red chili flakes as needed (optional)
• Salt as needed
• Fresh parsley, chopped, for garnish

Preparation

1. Bring a pot of salted water to a boil to cook the spaghetti.
2. In the meantime, wash the oranges thoroughly, grate the zest, and squeeze out the juice. Make sure to remove any seeds.
3. In a large pan, heat a drizzle of extra virgin olive oil and sauté the peeled garlic cloves until golden. If you like, also add a bit of red chili flakes.
4. Add the oil-packed anchovies to the hot oil and let them dissolve, stirring gently.
5. Pour the orange juice and zest into the pan and reduce everything on low heat for a few minutes.
6. When the water boils, cook the spaghetti until al dente according to the package instructions.
7. Drain the spaghetti and transfer them to the pan with the orange and anchovy sauce, tossing to coat them well with the sauce.
8. If the sauce is too dry, add some pasta cooking water to make it creamier.
9. Serve the spaghetti with orange and anchovies hot, garnished with chopped fresh parsley to add a touch of color and freshness to the dish.

Curiosity

This dish combines the strong and savory flavor of anchovies with that hint of freshness and sweetness that is typical of citrus fruits. In Italian cuisine, the use of citrus is very widespread, especially in the South and on the islands, where their production is abundant. Anchovies, on the other hand, are a widely used ingredient throughout the peninsula for their ability to flavor and enhance many preparations.