Video summary

The Secret to Making Cheap 79p Anchovies Taste Incredible

Main summary

Key takeaways

Cooking

Presenter / Channel

Not specified in the subtitles. (The creator refers to “this channel” and “on this channel” throughout.)

Ingredients (quantities where mentioned)

  • Spaghetti: “enough for two” (exact amount not given; the creator says proportions are promised in the description)
  • Anchovies (in olive oil): quantity not specified (the main “controversial” ingredient)
  • Peeled / plum tomatoes: about enough to add sweetness and moisture (cut in half lengthwise)
  • Onion: ½ of a small onion, finely chopped
  • Garlic: a couple of cloves
    • Substitution: use 1 clove for a less pronounced garlic flavor
  • Basil: fresh leaves, torn (quantity not specified)
    • Substitution: parsley if you don’t have basil
  • Pasta cooking water: add “a few tablespoons or dessert spoons” (exact amount not specified)
  • Black pepper: “some”
  • Salt: “unlikely” / likely not needed because anchovies are salty enough
  • Oil: olive oil from the anchovies (used in the pan); optional “a little more oil” if available

Equipment / prep required

  • Large pot for boiling pasta water
  • Frying pan (non-stick implied; caution mentioned about using a metal fork on non-stick)
  • Knife + micrograter (or chopping method)
    • Micrograte garlic for dissolving
  • Fork (to crush/knead anchovies)
  • Spoon (to add pasta water and to mash tomatoes)
  • Tongs optional for mixing (creator discourages “fancy tosses,” but suggests tongs are fine)
  • Lid for pan (briefly mentioned to “take the lid off”)

Step-by-step method (with timing/technique cues)

  1. Boil pasta water

    • Put the pasta water to boil first, since the sauce/pasta process is quick.
    • Keep boiling for about 1 minute before adding spaghetti (as mentioned).

  2. Cook spaghetti

    • Cook until done in ~9 minutes (creator states “9 minutes and it’s done”).
    • Don’t drain the pasta later when combining with sauce.

  3. Prep aromatics & tomatoes

    • Onion: chop finely (use ½ small onion).
    • Garlic: clean and micrograte finely (or chop finely). Use 2 cloves (or 1 for milder garlic).
    • Tomatoes: wash (hygiene/safety is explicitly mentioned), then cut in half lengthwise.
    • Herbs: tear basil with hands (no fine chopping).

  4. Start anchovy base in a cold pan

    • Place anchovies in olive oil in a cold frying pan, along with the oil.
    • Heat on medium or slightly higher, starting around 5, then turning down to 4.
    • While heating, use a fork to knead/crush anchovies so they dissolve into the sauce.

  5. Cook onion + garlic (low heat)

    • When the anchovies start heating/boiling, turn heat down to ~4 and add onion, then garlic.
    • Keep heat low to avoid burning onion and garlic.
    • Stir/“knead together” to create a smooth emulsion-like sauce.
    • Optional: add a little more oil if you have some left.

  6. Build sauce: pasta + tomatoes

    • Add spaghetti directly to the pan (use “enough for two”).
    • Add tomatoes for sweetness and moisture.
    • Mash/soften tomatoes as they cook:
      • When soft, mash with the back of a spoon (skin is okay).

  7. Emulsify with pasta water

    • Add a few tablespoons / dessert spoons of pasta cooking water.
    • This helps combine everything into an emulsion.

  8. Check pasta doneness correctly

    • The only reliable method is stated: taste it.
    • The creator explicitly dismisses “throw it against the wall” / “floats = done” myths.

  9. Finish combining

    • Add pasta to sauce when it’s barely undercooked.
    • Do not drain pasta water—having water in the pan is good.
    • Add black pepper.
    • Mix and emulsify for about a minute until coated/combined.

  10. Add basil and serve

    • Add torn basil leaves and mix again.
    • Serve as a quick, “incredible, gourmet” cheap pasta dish.

Substitutions / variations discussed

  • If you don’t like anchovies:
    • Capers
    • Chopped olives
    • Or leave them out
  • Herb swap:
    • Basil → parsley
  • Garlic intensity:
    • Use 1 clove instead of 2

Chef tips / common mistakes to avoid (from subtitles)

  • Don’t add dried herbs: if you only have dried, discard them because they don’t work well here.
  • Avoid burning onion/garlic: keep heat low.
  • Emulsification matters: use pasta water to create a smooth combined sauce and add saltiness.
  • Taste pasta for doneness: don’t use “wall test” or “floats test.”
  • Use anchovies as the flavor engine: don’t overdo onion since anchovies already provide strong flavor.
  • Salt may be unnecessary: anchovies are salty enough.

Plating / serving suggestions

  • Serve as a cheap, filling dinner (framed as a “gourmet” experience).
  • Portion cost claim: about a pound per serving (as stated).

Referenced sources

  • None mentioned explicitly in the subtitles (no external recipes or publications cited).

Original video