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.
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**
Instructions
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Preheat oven to 425° F.
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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.
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Meanwhile, cook pasta in a large pot of salted water, reserving 1/2 cup of pasta water.
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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).
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Toss noodles in sauce. Serve with additional finely chopped basil and parmesan cheese if desired.
Recipe 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.