Silky laced spaghetti noodles with an Anchovy and Tomato Sauce. The anchovies dissolve and create a delicious salty base for this tomato heavy pasta sauce.
This oven baked tomato sauce is one of my favourites. A dump and go sauce that requires minimal prep, but is so crazy good that you might never buy store bought again. Combined with long noodles, this Anchovy and Tomato Pasta is sure to become a family favourite.
I know the title has anchovies in it, but I promise, no one will be able to tell the difference. My entire family is under the impression that they don’t like anchovies, and yet every time I make this sauce (up 6 times in the last month to test this recipe) it disappears incredibly fast.
Anchovies get a bad rap from when they’re improperly served. The anchovies breakdown so much in this Anchovy Pasta that they essentially disappear and leave only their umami flavour behind. They’re a great way to season a dish that leave people wanting more.
I love having a tube of anchovy paste in my fridge to add that extra touch of umami to dishes from salad dressings to sauces like this one. While I’m not opposed to cracking open a tin or jar of anchovies, the tube of paste allows me to use only what is required with zero waste since the tube keeps for some time in the fridge. Once you’re comfortable using it anchovy paste is a great way to sneak in more omega-3s into your family’s diet.
Are anchovies healthy?
These tiny fish pull their weight with omega-3s, protein (iron), and calcium in addition to a few other vitamins and minerals. Only a small amount of anchovies deliver similar nutrition to bigger pieces of other fish (such as salmon in the omega-3 department) making them a great seafood choice that won’t break the bank.
This anchovy pasta sauce is similar to a puttanesca sauce, but without the olives. My husband and kids detest olives and can detect them in puttanesca sauce (which makes me incredibly sad and has me longing for green olive bread like nobody’s business) so this recipe has been adapted to suit the olive-haters out there.
This Kale Caesar Salad uses an egg-free dressing that has anchovy paste in it as well (a great way to use up that tube of anchovy paste).
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.
- 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**
Preheat oven to 425° F.
In an ovenproof dish mix together tomatoes, anchovies, garlic, basil, oil, red pepper flakes, salt and pepper, and tomato paste. Bake for 20-25 minutes, stirring once halfway through. Anchovies and tomatoes should be soft and easily broken down with a spoon.
Meanwhile, cook pasta in a large pot of salted water, reserving 1/2 cup of pasta water.
Mash tomato mixture with a potato masher and mix in reserved cooking pasta water. Taste and season with more salt if required (add only a pinch or two at a time).
Toss noodles in sauce. Serve with additional finely chopped basil and parmesan cheese if desired.
* 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.