spaghetti with tomatoes and anchovy butter
This is one of those recipes that is hard to even call a recipe. It’s so easy and quick, it should just be called magic or something. I was craving something fresh and light (don’t tell anyone) and this hit the spot with sweet tomatoes and fresh herbs. I know some people don’t dig anchovies so feel free to leave ’em out, it would be perfectly yummy without them. I can almost taste summer.
1/2 lb spaghetti
4 tbs unsalted butter
2 anchovy fillets packed in oil, drained
4 sliced garlic cloves
2 lbs medium tomatoes, quartered – I used canned San Marzano tomatoes since fresh ones aren’t in season
Kosher salt and freshly ground black pepper
Chopped fresh herbs – I used parsley and basil
Melt the butter in a large skillet over medium heat, then add the chopped anchovies and garlic. Stir often until the anchovies are broken down and the garlic is tender, about 5 minutes.
Meanwhile cook spaghetti until al dente and drain, reserving 1/2 cup pasta cooking liquid to use in case the sauce is too thick.
Add the quartered tomatoes to the skillet with the garlic and anchovies and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are cooked though and falling apart, about 10 minutes.
Last, toss the cooked pasta into the skillet and cook until the sauce coats pasta, about 2 minutes. Use the reserved pasta water only if the sauce needs to be loosened up a bit. Toss in herbs and you’re donezo. Serve with fresh Parmesan and eat up! This is yet another winner from my obsession, Bon Appetit.