Spaghetti with a Spicy Tomato Anchovy Sauce

, 

Spaghetti with a Spicy Tomato Anchovy Sauce is one of my favorite pasta dishes and incredibly easy to make! If you think you don’t like anchovies you might actually change your mind once you try them in this dish. They’re not the hero ingredient here but instead they add rich flavor and wonderful umami to the dish.

Feel free to skip the anchovy garnishing on the spaghetti: that’s really for the true anchovy lover.

And by the way you might also want to try my spaghetti with clam sauce because it also sneaks in a couple of anchovy fillets to add some fabulous depth of flavor!

Spaghetti with a Spicy Tomato Anchovy Sauce

Ingredients:
400 g spaghetti, preferably Garofalo:

Eight medium tomatoes, quartered
3 tablespoons extra virgin olive oil
One garlic clove, peeled and roughly chopped
One hot chili pepper, chopped
Six large anchovy fillets, like these:

One handful fresh parsley, minced
Four anchovy fillets for garnishing the pasta - optional

Procedure:
Bring a large pot of salted water to a boil. The water should taste like the sea.
Peel and roughly chop the garlic clove.
Place the garlic with the olive oil in a sauce pan large enough to hold the pasta, and simmer over a low flame until the garlic begins to sizzle.
Add the tomatoes, stir and cover.
Cook for several minutes over a low flame stirring occasionally.
Add the chili pepper and anchovy fillets and cook covered for several more minutes.
Use a wooden spoon to smash the anchovy fillets so that they are fully amalgamated into the sauce.
If needed add pasta cooking water by the tablespoonful so the sauce does not dry out.
While the sauce is cooking put your spaghetti into the pot of boiling water and cook until al dente, or according to package instructions.
Mince the parsley.
When the spaghetti is done use a pasta claw to lift it out of the pot and place directly into the sauce pan with the tomato sauce. These pasta claws are ideal:

Toss the sauce together until the spaghetti is covered.

Add half the parsley and toss again.
Place the pasta in a serving bowl and sprinkle with the remaining parsley.
If desired garnish with the additional anchovy fillets.
Serve the Spaghetti with a Spicy Tomato Anchovy Sauce immediately.

Please note that the below printable Spaghetti with a Spicy Tomato Anchovy Sauce recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe:

Spaghetti with a Spicy Tomato Anchovy Sauce

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Spaghetti with a Spicy Tomato Anchovy Sauce is incredibly easy to make! If you think you don’t like anchovies you might actually change your mind once you try them in this dish. They’re not the hero ingredient here but instead they add rich flavor and wonderful umami to the dish. Feel free to skip the anchovy garnishing on the spaghetti: that’s really for the true anchovy lover.

Course: Dinner, First Course, Lunch, Main Course, Pasta

Cuisine: Italian

Keyword: anchovies, pasta, tomatoes

Servings: 4

1x2x3x

Equipment

• pasta pot
• pasta claw
• saucepan

Ingredients 

• 400 g spaghetti
• 8 tomatoes, medium quartered
• 3 tablespoons extra virgin olive oil
• 1 garlic clove peeled and roughly chopped
• 1 hot chili pepper chopped
• 6 anchovy fillets, large
• 1 handful fresh parsley minced
• 4 anchovy fillets for garnishing the pasta - optional

Instructions

• Bring a large pot of salted water to a boil. The water should taste like the sea.
• Peel and roughly chop the garlic clove.
• Place the garlic with the olive oil in a sauce pan large enough to hold the pasta, and simmer over a low flame until the garlic begins to sizzle.
• Add the tomatoes, stir and cover.
• Cook for several minutes over a low flame stirring occasionally.
• Add the chili pepper and anchovy fillets and cook covered for several more minutes.
• Use a wooden spoon to smash the anchovy fillets so that they are fully amalgamated into the sauce.
• If needed add pasta cooking water by the tablespoonful so the sauce does not dry out.
• While the sauce is cooking put your spaghetti into the pot of boiling water and cook until al dente, or according to package instructions.
• Mince the parsley.
• When the spaghetti is done use a pasta claw to lift it out of the pot and place directly into the sauce pan with the tomato sauce.
• Toss the sauce together until the spaghetti is covered.
• Add half the parsley and toss again.
• Place the pasta in a serving bowl and sprinkle with the remaining parsley.
• If desired garnish with the additional anchovy fillets.
• Serve immediately.

Nutrition

Serving: 100g | Calories: 527kcal | Carbohydrates: 85g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 881mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2177IU | Vitamin C: 50mg | Calcium: 60mg | Iron: 2mg

Tried this recipe?Let us know how it was!

Green onion and tomato fettuccine is another easy, quick and delicious pasta dish you should try!

I make a small commission on purchases made through links on my website. Prices are identical for you, but purchasing through my links helps support my work to bring you great recipes, culinary and travel information.