Anchovy-Tomato-Pasta petitstresors

Anchovy Tomato Pasta

Anchovy Tomato Pasta

Dive into the delightful world of gourmet cooking with our Anchovy Tomato Pasta recipe, a testament to simplicity and elegance. This blog post from Petits Trésors explores how a humble tin of anchovies can transform your cooking, providing a depth of flavour that is both surprising and satisfying. Perfect for both weeknight dinners and special occasions, this dish balances the robust umami of anchovies with the fresh zest of basil and the rich sweetness of San Marzano tomatoes. Learn how upgrading key ingredients like olive oil and pasta can elevate this dish to new culinary heights. Join us to discover the secret to making everyday meals extraordinary.

Anchovy Boosted Tomato Pasta

This dish is a perfect example of how a simple ingredient like anchovies can elevate a meal from ordinary to extraordinary. It’s quick enough for a weeknight dinner but special enough to serve to guests.

Stay tuned as we continue to explore more secret ingredients throughout this episode. Thank you for joining us on Delicious Little Treasures. Keep cooking, keep experimenting, and most importantly, keep enjoying the journey in your kitchen! Happy cooking, everyone!

Author
Andrew Harrington
Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Category

Main Meal

Cuisine

Italian

Ingredients

  • 500g of spaghetti
  • 2 cloves garlic, minced
  • 400g canned diced San Marzano tomatoes
  • A small tin of anchovies, finely chopped
  • Fresh basil leaves, chopped
  • Extra virgin olive oil
  • 1 small red chili (optional)
  • Sea Salt Flakes to taste
  • Black pepper to taste

Directions

  1. Start by boiling your pasta in salted water until it reaches al dente perfection.
  2. Meanwhile, in a skillet, heat some plenty of olive oil and gently sauté the garlic until it’s fragrant but not burnt.
  3. Stir in the chopped anchovies, letting them melt into the oil and release their flavors.
  4. Add the diced tomatoes and let the sauce simmer for about 15 minutes, allowing the flavors to meld together beautifully.
  5. Drain the pasta and toss it in the sauce, coating each strand generously.
  6. Finish with a sprinkle of fresh basil, and season with salt and pepper to taste.
Back to blog