French Spaghetti with Anchovies and Piment d'Espelette
A French-inspired pasta dish that marries Italian techniques with distinctive French flavors. The sauce builds layers of umami through anchovy paste and tomato, while Piment d'Espelette adds a gentle smoky heat characteristic of Basque cuisine. Heavy cream creates a luxurious finish that coats each strand of spaghetti. Perfect for weeknight dinners or when you want to impress guests with something familiar yet unexpected. The combination of herbs, anchovy depth, and that signature French pepper creates a sophisticated comfort food that stands apart from typical marinara-based dishes.
Ingredients
- 1 pound thin spaghetti noodles
- ¼ cup good olive oil
- 1 small yellow onion, chopped finely
- 2 garlic cloves, minced finely
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 1 tablespoon ground Piment d'Espelettesmoked paprika1:1accessibility
milder heat with similar smokiness
- 2 teaspoons anchovy pasteWorcestershire sauce1:1vegetarianfish-free
less umami depth but adds savory complexity
- 1 tablespoon tomato paste
- 1 28 ounce can diced tomatoes
- ½ cup heavy cream
- Pecorino Romano cheese, shaved for garnish
- fresh basil leaves, chopped delicately
Instructions
- 1
Fill a large stock pot with water and set to boil over high heat
- 2
Toss in a handful of salt, stir, then add the thin spaghetti noodles
- 3
Stir again to fully submerge the pasta and cook for 8-10 minutes or until noodle still has a pleasant bite
- 4
Set pasta aside
- 5
Toss onion and garlic into olive oil in a large sauce pot set over medium-high heat
- 6
Add salt, pepper, oregano, and marjoram and stir together, cooking until onion and garlic have softened slightly, approximately 5 minutes
- 7
Squeeze in anchovy paste, tomato paste, and a dash of Piment d'Espelette, and mix together
- 8
Cook for another 30 seconds to allow flavors to meld
- 9
Tumble in diced tomatoes and stir
- 10
Allow sauce to come to a boil then lower heat to a simmer and cook uncovered for about half an hour
- 11
Take off heat and stir in heavy cream
- 12
Add thin spaghetti noodles to the large sauce pot and mix together
- 13
Serve spaghetti with shavings of Pecorino Romano and chopped basil
Tips
Cook pasta just until al dente since it will finish cooking in the sauce, preventing mushy texture
Let the tomato sauce simmer the full 30 minutes to concentrate flavors and reduce acidity
Stir in cream off the heat to prevent curdling and maintain smooth consistency
Good to Know
Refrigerate leftovers up to 3 days. Sauce may separate slightly when reheated.
Sauce can be made 1 day ahead without cream. Add cream when reheating.
Serve immediately while hot with crusty bread and a crisp white wine.
Common Mistakes
Add cream off heat to avoid curdling
Don't skip the 30-minute simmer or sauce will taste acidic
Reserve pasta water before draining to thin sauce if needed
Substitutions
FAQ
Can I substitute regular chili flakes for Piment d'Espelette?
Yes, use half the amount of red pepper flakes as they're much hotter. You'll lose the distinctive smoky sweetness that makes this dish special.
What if I can't find anchovy paste?
Mash 4-5 anchovy fillets with a fork or use 1 tablespoon of Worcestershire sauce for a milder umami flavor.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently and add a splash of cream or pasta water if sauce seems thick.