Spaghetti with Cherry Tomatoes and Anchovies

Ingredients

• 1 lb spaghetti
• 2 cup cherry tomatoes (halved)
• 4 anchovies (oil-packed fillets)
• 3 clove garlic (sliced or minced)
• 3 tbsp extra virgin olive oil
• 0.25 cup fresh basil (torn or chopped)
• salt (to taste for pasta water and sauce)

Steps

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the spaghetti to the boiling water and cook according to package directions until al dente.

3. 3

   While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

4. 4

   Add the garlic and anchovies to the skillet. Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved into the oil.

5. 5

   Add the halved cherry tomatoes to the skillet. Sauté until the tomatoes begin to soften and release their juices, creating a light sauce.

6. 6

   Tear the fresh basil and add it to the tomato mixture, stirring to combine.

7. 7

   Drain the spaghetti, reserving a small amount of pasta water.

8. 8

   Add the cooked spaghetti to the skillet with the tomato and anchovy sauce. Toss well to coat, adding a splash of pasta water if needed to loosen the sauce.

9. 9

   Serve immediately while hot.

Notes

The anchovies provide a deep, salty umami flavor and will melt into the sauce, so don't be afraid of them even if you aren't a big fan of whole anchovies.

Nutrition per serving

• main
• pasta
• seafood
• quick-dinner
• spaghetti
• anchovies
• basil
• tomatoes