Bucatini with anchovies

Bucatini with anchovies, pine nuts and raisins: the recipe for the poor and genuine first course

The bucatini with anchovies, pine nuts and raisins is that first dish conquers for simplicity and taste: really ready in just a few minutes, the bucatini go perfectly with the flavour of anchovies and the sweet and sour taste of raisins.

A poor and genuine dish, excellent as a dinner saver or as a last-minute recipe: this bucatini, perhaps combined with a good glass of white wine, can really make you look good with your friends and all in very few steps. Anchovies, which you can also replace with anchovies, are a poor fish that is very easy to find on fishmongers’ counters: poor but rich in flavour and also in nutritional properties, just what makes this first course a really good idea.

Bucatini with anchovies ready in 15 min
Calories in bucatini with anchovies recipe: 2010


GARLIC a clove
EVO OIL just enough
SALT as required

Nutrition Facts

Servings: 4
Amount per serving
Calories 537
% Daily Value*
Total Fat 15.7g 20%, Saturated Fat 1.8g 9%, Cholesterol 30mg 10%, Sodium 53mg 2%, Total Carbohydrate 78.9g 29%, Dietary Fiber 4.1g 15%, Total Sugars 5.9g, Protein 23.8g, Vitamin D 0mcg 0%, Calcium 80mg 6%, Iron 2mg 13%, Potassium 303mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to prepare bucatini with anchovies, pine nuts and raisins

Clean the anchovies: pass them under running water, remove the head, open them in two and remove the internal bone (1); dry them by dabbing them with a sheet of absorbent kitchen paper and keep them aside (2). Meanwhile, toast the pine nuts for a few minutes in a pan (3) and, once crispy, remove them from the pan, you will then need them to serve your bucatini. Put the raisins in a glass of water for 4-5 minutes, then dry it.

In the same pan, cooled slightly, brown a red pepper and a clove of garlic in a drizzle of extra virgin olive oil (4); when it is golden remove the garlic and add the anchovies, a pinch of salt and the coarsely chopped raisins: skip the pan for a few minutes (5). In the meantime, bring a pot full of water to a boil: cook the bucatini (6), drain lightly al dente and add them to the sauce by adding a ladle of the cooking water, skip everything and serve immediately adding the crispy pine nuts at the end.


If you don’t have anchovies available, you can use anchovies being careful to clean them well to eliminate the excessively savoury taste. Pair your bucatini with a good glass of white wine, possibly cold and dry. If you want to add a touch of perfume to your bucatini, you can blend the anchovies with a glass of white wine. You can replace the bucatini with other long pasta such as spaghetti or linguine.

If you prefer a “red” version, you can add cherry tomatoes to your dish: boil them for a minute in lightly salted water so as to easily remove the peel and seeds before tossing them in a pan with the anchovies; alternatively, cut the tomatoes, season with oil and salt and let them season for 5 minutes before pouring them into the pan, in this way they will release the liquids and your plate of bucatini will be juicier.


We recommend that you consume your bucatini with anchovies as soon as it is ready and avoid keeping it.

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