Tomato & anchovy pasta

Name: Tomato & anchovy pasta
Yield: 4
Ingredients: 400 g spaghetti; 2 x 50g of anchovies in olive oil (plus the oil); 2 x 400g tins chopped tomatoes; 3 garlic cloves, crushed; 1 tbsp. white wine vinegar; 1 tsp. caster sugar; Ground black pepper

By Anna LewisPublished: 18 December 2023

Jump to recipe

anchovy pasta how to make tomato and anchovy pasta

Daniel Harding

Adding anchovies to all sorts of dishes automatically brings a ton of rich, salty flavour. And this comforting tomato pasta dish is no exception.

A recipe handed down to me by my mum, I’ve tried upgrading this delicious spaghetti dish by adding a number of ingredients, including capers, lemon juice, grated Parmesan and chilli. But believe me when I say it’s simply perfect how it is.

Plus, I’d never hear the end of it if Mum found out I’d tried to improve on her cooking...

Advertisement - Continue Reading Below

Yields:

Ingredients

400 g
spaghetti
2
x 50g of anchovies in olive oil (plus the oil)
2
x 400g tins chopped tomatoes
3
garlic cloves, crushed
1 Tbsp.
white wine vinegar
1 tsp.
caster sugar
Ground black pepper

Directions

1. Step 1Place a large pan over medium-high heat. Once hot, add the anchovies with their oil. Break up with a wooden spoon and allow to cook for 5 – 6 minutes.
2. Step 2Add crushed garlic and cook for a further minute. Add chopped tomatoes, white wine vinegar and sugar. Stir, season with ground black pepper and bring to the boil. Bring to a low heat and simmer for 45 minutes.
3. Step 3Meanwhile, cook your spaghetti in a pot of boiling salted water, according to package instructions, minus one minute of cooking time. When there’s only one minute left, add a ladle of the pasta water to the tomato sauce and stir in.
4. Step 4Drain the pasta and stir through the sauce. Serve.