• Miwa


This Japanese anchovy pasta is super quick and easy!

Japanese anchovy pasta is packed with savoriness from anchovy followed by nori seaweed & caramelized onions to strengthen the flavor.

You will need only a couple ingredients and ready to go!

Do you guys like Anchovy?? I'm not a huge fun of Anchovy but this pasta blows my mind!

I recommend to try this pasta for busy weekday dinner!



<Yield> 2 servings

<Prep time> 5 mins

<Cook time> 7 mins


1 onion

1 clove of garlic

4 slices of anchovy fillet / 1 tbsp of anchovy paste

Spaghetti for two servings

1 tsp of soy sauce

2 tbsp of olive oil

<Optional toppings>

nori seaweed

spring onion


1: Cook pasta 1min shorter than the package instructions. Save 2 tbsp of pasta water for later. Slice the onion thinly. Chop garlic finely.

2; In a large pan, add 2 tbsp of olive oil and chopped garlic. Let the aroma bloomed over small heat. Add anchovy fillet and brake them into small chunks. Add sliced onion and keep stir them over high heat for about 5-7 mins or until the onions become translucent and tender.

3; Add 2 tbsp of pasta water and cooked pasta. Toss them together and cook it for 30 seconds. Drizzle soy sauce as a finishing touch and cook for another 30 seconds. Adjust the taste with salt if it's needed. Transfer onto the plate and garnish some nori seaweed and spring onion if you like. Ready to be enjoyed!

<Miwa’s tips>

・Do not overcook the pasta. We want it to be al dente

・Depending on the anchovy you are using, you want to adjust the taste with salt.

・Cooking onions patiently will bring more aroma to the overall taste.

・Nori sea weed is not the optional this time! haha

<Recommended side dish>



<Storage time>

Store it in a air-tight container in the fridge for 2 days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

2020/08/11 MIWA