about this recipe
The other day, my son came back from a trip raving about a pasta he had at a little restaurant — simple, garlicky, with anchovies and tomatoes. You know me, I couldn’t help but take it as a challenge to recreate it for him at home.
And guess what? Even though I’ve been sticking to a vegan-ish diet (hello, some cheese from time to time), I gave it a try… and I loved it. Honestly, I wasn’t sure about the anchovies at first, but once they melt into the sauce, they bring this perfect umami flavor — savory, deep, and balanced, without being fishy at all. The whole thing came together in under 30 minutes and turned into the exact kind of pasta you want to make again and again. I served it with a very simple green salad with my once-a-week vinaigrette.
This is one of those simple, comforting recipes that you’ll want to have ready for busy days or special requests — especially when someone you love asks for that pasta from that trip.
Ingredient notes
- Garlic: Six cloves might sound like a lot, but don’t skimp!
- Shallot: Adds a mild, slightly sweet onion flavor that balances the garlic and anchovies.
- Anchovy fillets: totally optional, but they dissolve into the oil and add a salty, savory depth that makes the sauce taste like it’s been simmering for hours.
- Parmesan cheese. Omit if keeping it pescatarian and dairy-free — or sub with a plant-based alternative.
how to make
- Start by cooking your pasta
- Sautee the garlic and shallots until golden brown. Add a pinch of salt.
- Add the anchovies and melt into the aromatics.
- Add the tomatoes and press with the back of a wooden spoon until smooth.
- Add your pasta to the sauce, there is no need to drain.
- Serve
Home cook to home-cook tips
- Anchovy tip: They won’t taste fishy! They melt into the oil and bring an incredible savory depth—don’t skip them.
- Extra heat? Add a pinch of red pepper flakes when sautéing the garlic.
- Make it yours: Add a handful of chopped parsley or serve with a side salad for a complete meal.
Choosing the Best Pasta
For a dish this simple, quality really matters — especially when it comes to the pasta.
Look for Italian-imported pasta made with 100% durum wheat semolina. It should have a slightly rough texture (called trafilata al bronzo) that helps the sauce cling beautifully to every strand. Brands like Rummo, De Cecco, and Rustichella d’Abruzzo are excellent choices and usually easy to find at specialty stores or online.
Spaghetti is the classic choice, but bucatini, linguine, or even fettuccine would all work well here too. Just make sure to cook it al dente — it’ll finish softening in the sauce for that perfect bite.
Garlicky Anchovy Tomato Spaghetti
Equipment
- 1 large skillet
- 1 Pot for cooking the pasta
Ingredients
- 3 tablespoons olive oil
- 6 garlic cloves thinly sliced
- 1 shallot thinly sliced
- 3 anchovy fillets
- 1 28-ounce can of tomato sauce or crushed tomatoes
- 1 pound 450 g spaghetti
- Salt to taste
- Freshly ground black pepper to taste
- Grated Parmesan cheese to serve
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and shallot, and cook for 2–3 minutes until softened and fragrant.
- Add the anchovy fillets and use the back of a wooden spoon to mash them into the oil. Cook for about 2 minutes until they dissolve.
- Stir in the 28 oz of tomato sauce (or crushed tomatoes). Let it simmer for 5–7 minutes to bring all the flavors together. Taste and season with salt and pepper.
- Add the cooked spaghetti directly into the sauce and toss well. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Serve hot, with plenty of grated Parmesan on top and a drizzle of extra olive oil if you like.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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