Imagine a pasta dish that transforms ordinary ingredients into a Mediterranean masterpiece in just 30 minutes. This isn't just another spaghetti recipe - it's a culinary journey that marries the rich, umami depth of anchovies with the bright, tangy essence of tomatoes. Whether you're a seasoned home cook or a curious foodie looking to elevate your pasta game, this Italian-inspired recipe promises to tantalize your taste buds and transport you straight to the sun-drenched coastlines of Italy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 can (14 ounces) diced tomatoes
- 4 anchovy fillets, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 pound spaghetti
- Fresh parsley for garnish
Instructions
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- While the water is heating, prepare the sauce ingredients. Mince the garlic cloves finely and chop the anchovy fillets into small pieces.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1-2 minutes until the garlic becomes fragrant but not browned.
- Add the chopped anchovy fillets to the skillet, stirring and breaking them down with a wooden spoon until they dissolve into the oil.
- Pour in the canned diced tomatoes, stirring to combine with the garlic and anchovies. Reduce heat to low and let the sauce simmer gently for 10-15 minutes, allowing the flavors to meld together.
- Once the water is boiling, add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes.
- Reserve 1/2 cup of pasta cooking water before draining the spaghetti. This starchy water can help adjust the sauce consistency if needed.
- Drain the spaghetti and add it directly to the skillet with the tomato-anchovy sauce. Toss thoroughly to coat the pasta, adding a little reserved pasta water if the sauce seems too thick.
- Taste and adjust seasoning with salt and pepper if required. The anchovies are already quite salty, so be cautious.
- Transfer the pasta to serving plates and garnish with freshly chopped parsley.
- Serve immediately while hot, offering additional red pepper flakes on the side for those who enjoy extra heat.
Tips
- Use high-quality anchovies for the best flavor - they should melt seamlessly into the sauce.
- Don't rush the garlic sautéing process; low and slow prevents burning and releases maximum flavor.
- Always reserve some pasta water - its starchy magic helps create a silky, clingy sauce.
- Fresh parsley isn't just a garnish - it adds a bright, fresh contrast to the rich sauce.
- For an extra flavor boost, consider adding a splash of white wine when simmering the sauce.
- If you're sensitive to salt, rinse the anchovy fillets before chopping to reduce their intensity.
- Use a wide skillet to ensure the pasta can be thoroughly coated with the sauce when tossing.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 65g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 20mg
