0 from 33 votes
Anchovy and Tomato Pasta
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 servings
Calories: 406 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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**
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.