Bon Appetit shares anchovy-garlic pasta recipe for quick weeknight meals

Bon Appetit published a recipe for an anchovy-garlic pasta inspired by the Italian dip bagna cauda, known for its rich and bold flavors.

The sauce is made by cooking anchovy fillets and oil with extra-virgin olive oil and freshly ground pepper, then adding finely grated garlic until fragrant.

Long pasta such as linguine or spaghetti is cooked until very al dente and combined with the anchovy sauce, which is simmered and thickened before tossing with butter for glossiness.

The dish is finished by mixing in coarsely chopped parsley, lemon zest, and fresh lemon juice, with pasta cooking liquid added as needed to maintain a saucy consistency.

This recipe is designed to be quick and easy, taking less than 30 minutes, making it suitable for weeknight dinners according to Bon Appetit.