• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti
  • 812 alici salate (anchovies in salt)
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 12 ounces cherry tomatoes, halved
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh oregano, chopped
  • 1/4 olive oil

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. Bring a large pot of salted water to a boil for the pasta.
  2. Meanwhile, in a large skillet over medium heat, add some olive oil and then add the onion, garlic, and tomatoes. Cook for a few minutes, until tomatoes begin to wilt. Remove from heat.
  3. Rinse the anchovies under cool water, removing any bones. Coarsely chop. In a second skillet over medium heat, add some olive oil, add then the oregano and half of the parsley. Add the anchovies. After a couple of minutes, add the wine and allow to cook for a few more minutes.
  4. Add the pasta to the boiling water and cook until al dente. Drain, retaining some of the cooking water.
  5. Place the pasta to the skillet with the tomatoes. Add in the anchovy mixture. Mix well, adding some of the retained pasta water if it seems dry.
  6. Serve immediately with a sprinkle of the remaining parsley.


These anchovies are packed in Sicilian sea salt to preserve freshness for
two years. Get them here.