Savor the Simplicity: Gluten-Free Anchovy Butter Pasta
Published Jul 09, 2025
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If you’re craving a dish that’s equal parts comforting and sophisticated, this Gluten-Free Anchovy Butter Pasta is about to become your new go-to. With its rich, savory flavors and a touch of zesty brightness, this recipe delivers a restaurant-quality meal right in your kitchen. Plus, it’s gluten-free, egg-free, nut-free, soy-free, and refined sugar-free, so it’s perfect for a variety of dietary needs.
Table of Contents
Why You’ll Love This Recipe
First off, this Gluten-Free Anchovy Butter Pasta is a flavor powerhouse. The anchovies melt into the butter, creating a creamy, umami-packed sauce that clings to every twirl of fusilli. Meanwhile, the toasted gluten-free breadcrumbs add a delightful crunch, and a squeeze of lemon juice brings a fresh, tangy balance. Not only is it bursting with taste, but it’s also super quick to make—think dinner on the table in under 30 minutes.
Also, this recipe is incredibly versatile. Whether you’re cooking for a cozy night in or impressing guests, it strikes the perfect balance between simple and fancy. Because it’s free from common allergens, it’s a crowd-pleaser for gatherings where dietary restrictions might be a concern. Honestly, who doesn’t love a dish that’s both indulgent and inclusive?
What You Will Need
To bring this Gluten-Free Anchovy Butter Pasta to life, you’ll need a handful of pantry staples and a few special ingredients. For starters, grab some gluten-free fusilli—Mountain High Organics is a great choice for that perfect al dente texture. Next, you’ll need unsalted butter and a tin of anchovies in olive oil for that rich, savory base. A touch of olive oil, garlic paste, and red pepper flakes will add depth and a hint of heat.
Additionally, gluten-free panko breadcrumbs are key for that golden, crispy topping. Don’t forget a fresh lemon for zest and juice—it’s the secret to brightening up the dish. Finally, some chopped Italian parsley adds a fresh, herbaceous finish, and you’ll want kosher or fine sea salt and black pepper on hand for seasoning. With these ingredients, you’re all set to create a meal that’s as delicious as it is straightforward.
Tips and Variations
Now, let’s talk about making this recipe your own. For the best results, cook your pasta just shy of al dente since it’ll finish cooking in the sauce. This ensures it soaks up all that buttery, anchovy goodness. Also, when toasting the breadcrumbs, keep a close eye on them—they can go from golden to burnt in a flash. Stirring constantly is your friend here.
If you want to switch things up, consider adding a handful of capers for an extra briny kick. Alternatively, if you’re not a fan of heat, you can skip the red pepper flakes or reduce the amount for a milder flavor. For a fun twist, try swapping the fusilli for another gluten-free pasta shape, like penne or spaghetti. Just make sure to adjust the cooking time accordingly.
On top of that, if you’re serving this for a special occasion, pair it with a crisp white wine or a simple green salad to round out the meal. And don’t toss that extra pasta water—it’s liquid gold for adjusting the sauce’s consistency. With these tips, you can tweak this dish to suit your taste while keeping it just as crave-worthy.
Frequently Asked Questions
Can I make this dish ahead of time?
While this Gluten-Free Anchovy Butter Pasta is best enjoyed fresh, you can prep the breadcrumbs ahead of time and store them in an airtight container for up to a day. The sauce comes together so quickly that making it fresh is the way to go for maximum flavor.
What if I don’t like anchovies?
No worries! The anchovies in this recipe melt into the butter, creating a subtle, savory depth rather than a fishy taste. However, if you’re still hesitant, you could try substituting with a teaspoon of miso paste for a similar umami vibe, though keep in mind it may not be soy-free.
Is there a dairy-free option?
You can swap the butter for a high-quality dairy-free alternative, but the flavor might differ slightly. Look for a vegan butter with a rich taste to maintain that creamy, indulgent sauce.
Whether you’re a pasta pro or just starting out, this recipe is easy to nail and endlessly adaptable. So, grab your ingredients, get cooking, and let this dish become your new weeknight favorite!
Gluten-free Anchovy Butter Pasta
Ingredients
- Kosher or fine sea salt
- 1 pound Mountain High Organics Fusilli
- 9 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 tablespoon garlic paste
- ¼ – ½ teaspoon red pepper flake, optional
- ½ cup gluten-free panko breadcrumbs
- 1 lemon, zest finely grated and juiced
- 1 (2-ounce) tin of anchovies in olive oil, patted dry
- Freshly ground black pepper
- ½ cup chopped Italian parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the fusilli for 8 – 9 minutes. Drain, reserving the pasta water.
- While the pasta water is coming to a boil, make the breadcrumbs. Add olive oil and 1 tablespoon butter to a skillet over medium heat. Add the garlic paste and red pepper flakes and cook, stirring for 30 seconds. Add the breadcrumbs and a pinch of salt and pepper and cook, stirring until golden brown, about 5 minutes. Stir in the grated lemon zest and remove to a plate to cool.
- In a large skillet, melt 8 tablespoons of butter over medium heat. Add the anchovies, breaking them down with the back of a wooden spoon until they almost dissolve. Continue to cook until the butter starts to brown, about 4 minutes. Add the fusilli to the butter with the lemon juice and about ½ cup pasta water. Stir and continue to cook for another minute or until the pasta is cooked and the butter forms a creamy sauce. Season to taste with more salt and pepper if needed.
- Top the pasta with toasted breadcrumbs and chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
