Anchovy and Tomato Pasta

Name: Anchovy and Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 cups halved cherry tomatoes (or other small and sweet tomatoes); 6-8 fillets anchovies OR 3 tbsp anchovy paste*; 4 cloves garlic, peeled and crushed; 8-10 basil leaves; 1/3 cup olive oil; 1/4 tsp crushed red pepper flakes; 1 tsp fine sea salt; 1/2 tsp fresh ground black pepper; 2 tbsp tomato paste; 1 lbs (454 grams) dried spaghetti noodles**

User Reviews

5.0

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 servings
Calories
406 kcal
Course
Main Course
Cuisine
Italian

Anchovy and Tomato Pasta

Christopher Scott

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Silky laced spaghetti noodles with an Anchovy and Tomato Sauce. This umami heavy anchovy pasta has an oven baked tomato heavy sauce and is brightened by basil and garlic.

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Ingredients

Servings

2 cups halved cherry tomatoes (or other small and sweet tomatoes) OR 2 x 28 oz. cans Diced or Whole Tomatoes
6-8 fillets anchovies OR 3 tbsp anchovy paste*
4 cloves garlic, peeled and crushed
8-10 basil leaves
1/3 cup olive oil
1/4 tsp crushed red pepper flakes
1 tsp fine sea salt
1/2 tsp fresh ground black pepper
2 tbsp tomato paste
1 lbs (454 grams) dried spaghetti noodles**

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Notes

* My preferred anchovy paste can be found here. If the idea of 3 tbsp sounds like too much for your first go at anchovies, cut the anchovy amount in half and build up from there.
** I always save 1/2 cup of the pasta water and mix it into the sauce so it creates a silky texture.