There are nights when I need dinner to come together with almost no effort, and this 5-ingredient slow cooker anchovies recipe is exactly the kind of pantry-based meal that saves the day. Anchovies melt down as they cook, turning into a deeply savory sauce rather than tasting sharply fishy, which makes this a smart way to turn a humble tin into something rich and satisfying. It feels a little old-school in the best way: simple ingredients, slow simmered flavor, and a dinner that tastes like you worked much harder than you did.
Serve this over hot spaghetti, linguine, or creamy polenta so the garlicky tomato sauce has something to cling to. A crisp green salad, roasted broccoli, or simple sautéed green beans balance the richness nicely, and a piece of warm crusty bread is perfect for soaking up every last bit of sauce.
5-Ingredient Slow Cooker Anchovies
Servings: 4
Ingredients
1 undrained tin anchovy fillets, about 2 ounces
1 can crushed tomatoes, 28 ounces
4 cloves garlic, thinly sliced
1 teaspoon dried red pepper flakes
8 ounces spaghetti
Directions
1. Add the entire undrained tin of anchovy fillets to the bottom of the slow cooker. Pour in the crushed tomatoes, then add the sliced garlic and red pepper flakes.
2. Stir gently to break up the anchovies slightly and coat them in the tomatoes. Cover and cook on low for 3 to 4 hours, until the garlic is soft and the anchovies have mostly melted into the sauce.
3. About 15 minutes before serving, cook the spaghetti in salted boiling water according to package directions until al dente. Reserve a little pasta water, then drain.
4. Toss the hot spaghetti with the slow cooker sauce, adding a splash of reserved pasta water if needed to loosen and coat the noodles evenly. Serve right away.
Variations & Tips
Make it milder: If you want a gentler heat level, cut the red pepper flakes down to 1/4 teaspoon. The anchovies still bring plenty of bold flavor, so the dish will not taste flat.
Use a different pasta shape: Spaghetti is classic, but linguine, bucatini, or even short pasta like penne work well if that is what you already have in the pantry. Just choose a shape that can hold onto the sauce.
Add a finishing touch: A spoonful of butter stirred in at the end can round out the sauce and make it feel extra silky. A sprinkle of chopped parsley also helps brighten the finished bowl.
Meal prep note: The sauce can be made ahead and kept in the fridge for up to 3 days. I like to reheat it gently on the stove while the pasta cooks, which makes this an easy weeknight dinner when the day gets away from me.