Bucatini Pasta with Anchovies, Castelvetrano Olives, and Lemon: A Symphony of Flavors

I'm definitely a pasta aficionado, through and through. It's a simple fact about me. Always has been. But I have to admit, I'm pretty particular about it—sorry about that. I adore dishes where the pasta takes center stage. Too many heavy sauces, and I'm immediately put off... except for lasagna, of course. When it comes to pasta, there are countless ingredient combinations that can make a meal delicious. Yet, very few dishes achieve the perfect balance of simplicity and complexity quite like bucatini pasta with anchovies, Castelvetrano olives, and lemon. This dish is a testament to the magic that can happen when the right ingredients come together. For me, the magic of this dish lays in four key elements:

  • The pasta type

  • The unsung hero

  • Mild buttery sweetness

  • Bright finishing touch

Let’s dive in—

Pasta Type: Bucatini

Bucatini is my favorite pasta type, after linguine (my favorite). Bucatini, a pasta that resembles thick spaghetti with a hollow center, is the perfect for holding onto bold flavors. The hollow center allows each bite to be infused with the savory sauce, making every mouthful a burst of taste. Bucatini's unique texture provides a delightful chewiness that stands up well to robust ingredients.

The Unsung Hero: Anchovies!

I am a huge fan of anchovies! And they often get a bad rap, but in this dish, they truly shine. These tiny fish are packed with umami, the savory flavor that deepens the taste of many dishes. When sautéed in olive oil, anchovies dissolve into the sauce, creating a rich, salty base that coats the bucatini beautifully. Their flavor is subtle yet essential, adding depth without overpowering the dish. And this is what you want in this dish.

Mild Buttery Sweetness

Olives, along with pickles, are among the foods I can eat by the jar. Some of my favorite memories are of my father and me, eating pickles of olives, straight from the jar, to my mom’s chagrin, while watching tv. There are so many varieties that I love depending on their use. And for this one, the Castelvetrano olives are the perfect olive because of their unique, buttery sweetness and mild flavor. Unlike their more briny counterparts (i.e. Manzanilla or Kalamata), these olives bring a delicate, sweet note that complements the saltiness of the anchovies. Their firm texture adds a pleasant contrast to the chewy bucatini, making every bite interesting.

The Bright Finishing Touch

Lemon zest and squeeze of fresh lemon juice is the final touch that brings this dish together. The acidity of the lemon cuts through the richness of the anchovies and olive oil, adding a refreshing brightness. The zest adds an extra layer of citrusy aroma and flavor that is simply divine. This simple ingredient elevates the entire dish, making it feel light and vibrant.

You will LOVE bucatini pasta with anchovies, Castelvetrano olives, and lemon because it satisfies on many levels.

  • It's easy to prepare, yet its flavors are complex and sophisticated.

  • Each ingredient plays its part perfectly, creating a harmonious balance that will leave you craving more.

  • Whether you're looking to impress guests or simply want to treat yourself to a gourmet meal at home, this dish is sure to deliver.

So next time you're in the mood for pasta, give this combination a try. It's a delicious reminder that sometimes, the simplest ingredients can create the most memorable dishes. Enjoy the symphony of flavors that is bucatini pasta with anchovies, Castelvetrano olives, and lemon!

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Bucatini Pasta with Castelvetrano Olives, Anchovies, and Lemon

Bucatini Pasta with Castelvetrano Olives, Anchovies, and Lemon

Few dishes manage to balance simplicity and complexity as elegantly as bucatini pasta with anchovies, Castelvetrano olives, and lemon. This dish is a testament to the magic that can happen when the right ingredients come together.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

  • 3/4 cups Castelvetrano olives, pitted and chopped
  • 1/2 cup extra virgin olive oil
  • 2-3 cloves of garlic, smashed then chopped
  • 1/4 cup Italian parsley, roughly chopped
  • 3-4 fillets anchovy
  • 1/8 tsp pepper flakes
  • Zest and juice of 1 lemon
  • Half a box of bucatini pasta

Instructions

  1. Season your water generously with salt and bring it to a boil for the pasta. Once it's boiling add your pasta and cooked until al dente.
  2. For the sauce, heat the olive oil in a saucepan, then add the garlic and anchovies, stirring until the anchovies melt away. Mix in the olives, season with salt and black pepper, and cook for about 5 minutes.
  3. When the pasta is cooked to desired doneness, transfer it to the saucepan using kitchen tongs, along with 1/2 cup of the pasta water.
  4. Stir to combine until you have a silky consistency. If you need to add more water, do so in small increments.
  5. Remove from heat, then add the lemon zest, juice, and parsley. Toss everything well and serv.

Notes

  • You can finish this dish with extra parsley, a drizzle of olive oil (though I do not think you will need it), or grated Parmesan. Bon appétit!
  • You can use any pasta you like, but I like a past that can hold the sauce, which is why I love bucatini.