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Spaghetti with Tomatoes and Anchovy Butter 

(Serves 4)
Spaghetti with Tomatoes and Anchovy Butter
Spaghetti with Tomatoes and Anchovy Butter

12 ounces spaghetti
8 tablespoons unsalted butter, divided
4 anchovy fillets
4 garlic cloves, minced
2 pounds ripe tomatoes, cut into wedges and seeded
Salt and pepper
Chopped basil or parsley


Cook the spaghetti in boiling salted water for 2 minutes less than the recommended cooking time.  Drain, reserving 1 cup of the cooking water.

While the pasta is cooking:
In a large skillet over medium heat, melt 6 tablespoons of butter.
Add the anchovies and garlic. Cook, stirring occasionally for 2-3 minutes.
Add the tomatoes to skillet; season with salt and pepper.
Cook the tomatoes for 5-6 minutes until they are falling apart.
Add the drained pasta and enough of the reserved cooking liquid to create a sauce.  Add the remaining 2 tablespoons of butter.
Cook the pasta until the sauce coats the pasta, about 2 minutes.
Transfer to a serving bowl and sprinkle with chopped basil or parsley
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A quick and easy dish to make, especially at the height of summer when the tomatoes are ripe and fresh basil is readily available.  You can have this meal on the table in less than 30 minutes.  If you're not an anchovy lover, don't be put off by this recipe; the anchovies melt into the sauce and give it a depth of flavor ...but it's not fishy tasting.
No more bending your spaghetti to get it all in the boiling water. The pan's wide oval shape takes up minimal space when the stovetop is crowded. The handles have nonslip, heat-resistant silicone grips, and a helper handle on this pot makes draining and carrying much easier.  The saucpean is also great for everything from sautéing chicken breasts to pan-roasting asparagus.
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