1Start boiling a pot of water for the pasta, add just a tiny pinch of salt (or none at all) since the anchovies are salty.
2Start boiling a pot of water for the pasta, add just a tiny pinch of salt (or none at all) since the anchovies are salty.
3Start boiling a pot of water for the pasta, add just a tiny pinch of salt (or none at all) since the anchovies are salty.
4While the water heats, melt about 2-3 tbsp of the butter in a large pan over low-medium heat.
5While the water heats, melt about 2-3 tbsp of the butter in a large pan over low-medium heat.
6While the water heats, melt about 2-3 tbsp of the butter in a large pan over low-medium heat.
7Add the 4 anchovies and let them gently melt/disintegrate into the butter, stirring occasionally.
8Add the 4 anchovies and let them gently melt/disintegrate into the butter, stirring occasionally.
9Add the 4 anchovies and let them gently melt/disintegrate into the butter, stirring occasionally.
10Keep the heat low so it doesn’t burn.
11Keep the heat low so it doesn’t burn.
12Keep the heat low so it doesn’t burn.
13Add the zest of half the lime to the butter-anchovy mix for that fresh aroma.
14Add the zest of half the lime to the butter-anchovy mix for that fresh aroma.
15Add the zest of half the lime to the butter-anchovy mix for that fresh aroma.
16Cook the tonnarelli until al dente (follow package timing, but taste early).
17Cook the tonnarelli until al dente (follow package timing, but taste early).
18Cook the tonnarelli until al dente (follow package timing, but taste early).
19Reserve a good cup of starchy pasta water before draining.
20Reserve a good cup of starchy pasta water before draining.
21Reserve a good cup of starchy pasta water before draining.
22Transfer the pasta directly to the pan with tongs.
23Transfer the pasta directly to the pan with tongs.
24Transfer the pasta directly to the pan with tongs.
25Turn the heat to high and toss everything together, adding splashes of hot pasta water to create a glossy, emulsified sauce.
26Turn the heat to high and toss everything together, adding splashes of hot pasta water to create a glossy, emulsified sauce.
27Turn the heat to high and toss everything together, adding splashes of hot pasta water to create a glossy, emulsified sauce.
28Let it finish cooking in the pan for 1-2 minutes, tossing vigorously.
29Let it finish cooking in the pan for 1-2 minutes, tossing vigorously.
30Let it finish cooking in the pan for 1-2 minutes, tossing vigorously.
31Turn off the heat, add the zest of the remaining half lime (and a squeeze of juice if you want extra brightness), plus a generous grind of black pepper.
32Turn off the heat, add the zest of the remaining half lime (and a squeeze of juice if you want extra brightness), plus a generous grind of black pepper.
33Turn off the heat, add the zest of the remaining half lime (and a squeeze of juice if you want extra brightness), plus a generous grind of black pepper.
34Mix well, plate it up, then finish with the extra 3 anchovies on top, more fresh lime zest, cracked black pepper, e buon appetito!
35Mix well, plate it up, then finish with the extra 3 anchovies on top, more fresh lime zest, cracked black pepper, e buon appetito!
36Mix well, plate it up, then finish with the extra 3 anchovies on top, more fresh lime zest, cracked black pepper, e buon appetito!
Ingredients
85 g Tonnarelli (or any long pasta like spaghetti/spaghettoni)
85 g Tonnarelli (or any long pasta like spaghetti/spaghettoni)
85 g Tonnarelli (or any long pasta like spaghetti/spaghettoni)
4 tbsp Butter
4 tbsp Butter
4 tbsp Butter
4 Anchovies in oil for the sauce
4 Anchovies in oil for the sauce
4 Anchovies in oil for the sauce
3 Anchovies for decoration/topping
3 Anchovies for decoration/topping
3 Anchovies for decoration/topping
1 lime Lime zest and juice as needed
1 lime Lime zest and juice as needed
1 lime Lime zest and juice as needed
Black pepper, freshly ground, as needed
Black pepper, freshly ground, as needed
Black pepper, freshly ground, as needed
Salt, very light in the pasta water
Salt, very light in the pasta water
Salt, very light in the pasta water
Pasta water, as needed
Pasta water, as needed
Pasta water, as needed
Equipment
panpottongs
Tips
Keep the heat low so the anchovies don’t burn.
If the sauce looks dry, add more water.
If the sauce starts to separate, toss in a bit more cold butter to bring it back together.