Anchovy Spaghetti
By OcadoLife
Published on 01 July 2026
The bright, savoury no-cook sauce in this budget-friendly Anchovy Spaghetti from OcadoLife food editor Lauren Hoffman is ready in the time it takes the pasta to boil – and it has a veg portion too.
Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 150g spaghetti
- 5 (approx.) anchovies
- 1 small garlic clove
- ½ lemon, zest and juice, plus a squeeze to serve
- 1 pinch chilli flakes
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 tsp capers, roughly chopped
- 6 sunblush tomatoes, finely chopped
- 1 small courgette, grated
- 1 small handful flat-leaf parsley, finely chopped
- 2 handfuls rocket
- 20g parmesan, finely grated, to serve (optional)
Method
Step 1
Cook the spaghetti in boiling salted water until al dente.Step 2
Meanwhile, using a pestle and mortar, pound the anchovies and garlic to a paste. Add the lemon zest and juice, chilli flakes and a few grinds of black pepper. Stir in the oil, capers and tomatoes.Step 3
Put the grated courgette in a colander; squeeze out the excess water. Drain the spaghetti over the courgette, reserving a mug of pasta water; tip back into the hot pan.Step 4
Immediately toss the anchovy sauce through the spaghetti and courgette until glossy, adding a splash of pasta water to loosen. Toss in the parsley and rocket, adding an extra squeeze of lemon to taste.Step 5
Divide between bowls and serve with an extra drizzle of oil, and parmesan scattered over, if liked.