Pasta with Tomatoes, Anchovies and Garlic

Ingredients

• 1 lb spaghetti or tagliolini
• 28 oz whole or diced canned tomatoes (Use tomatoes packed in juice; do not use crushed or pureed tomatoes. Blend with their juices until mostly smooth.)
• 2.5 oz anchovy fillets packed in oil (Drained; use a generous amount so the anchovies dissolve into the sauce.)
• 0.5 cup extra-virgin olive oil (Use part for the sauce and reserve a little for finishing if desired.)
• 6 cloves garlic (Thinly sliced or finely chopped.)
• kosher salt (For the pasta water and seasoning; use sparingly because the anchovies are salty.)
• 1 cup reserved pasta cooking water (Reserve before draining; use only as needed to loosen the sauce.)
• freshly ground black pepper (To taste.)
• 2 tbsp flat-leaf parsley (Chopped, for serving; optional.)

Steps

1. 1

   Blend the canned whole or diced tomatoes together with their juices until mostly smooth. Set aside.

2. 2

   Bring a large pot of generously salted water to a boil. Add the pasta and cook until just shy of al dente according to the package directions. Before draining, reserve about 1 cup of the cooking water.

3. 3

   While the pasta cooks, heat the olive oil in a large skillet or sauté pan over medium heat. Add the garlic and cook for about 1 minute, stirring, until fragrant but not browned.

4. 4

   Add the anchovies to the skillet. Cook, stirring and pressing them with a wooden spoon, until they break down and largely dissolve into the oil, about 2 minutes.

5. 5

   Add the blended tomatoes to the skillet. Bring the sauce to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until slightly thickened and intensely flavored.

6. 6

   Add the drained pasta to the skillet and toss continuously over medium heat until the noodles are coated and finish cooking, about 1 to 2 minutes.

7. 7

   Add reserved pasta water a few tablespoons at a time, tossing after each addition, only until the sauce clings tightly to the pasta. The finished sauce should coat the noodles with little or no pooling in the bottom of the pan.

8. 8

   Taste and adjust with black pepper and, only if needed, additional salt. Serve immediately, garnished with chopped parsley and a drizzle of olive oil if desired.

Notes

The source specifically advises using whole or diced canned tomatoes rather than crushed or puréed tomatoes, which can taste tinny and produce a heavy sauce. Reserve pasta water before draining even if you are unsure you will need it. Because the anchovies and pasta water are salty, season cautiously. The quantities and detailed method are reconstructed because the accessible page excerpt was membership-gated and did not expose the full recipe.

Nutrition per serving

• main
• pasta
• Italian
• seafood
• quick dinner
• one-pan sauce
• 35-minute meal