Saturday, June 13, 2015

Spaghetti with Fresh Tomato and Anchovy Butter Sauce

(3-4 servings)

I came across this terrific recipe a few weeks ago at Epicurious and have made it several times since then. This simple and flavorful dish comes together very quickly and is great for a quick weeknight meal.

adapted from Epicurious
1/2 lb whole wheat spaghetti
2 tbsp butter 
6 - 8 anchovy fillets 
4 - 5 sliced garlic cloves
a pinch or 2 crushed red pepper flakes
2 lbs quartered medium tomatoes or sliced (in half) cherry tomatoes
a splash of dry white wine (optional)
freshly ground pepper and salt, if needed
4-5 leaves fresh basil, sliced 

Cook the spaghetti in lightly salted water; drain and reserve 2/3 cup cooking liquid.

Meanwhile, heat the butter in a large skillet over medium heat. Add the anchovy, garlic and red pepper flakes, stirring often, until anchovies are broken down and garlic is soft; about 4 minutes.


Stir in the tomatoes and continue to cook until they begin to fall apart; about 10 minutes.

Toss in the pasta as well as 1/2 cup of the reserved cooking liquid. Add the rest of the cooking liquid if needed. Add the splash of wine, if using. Cook until the sauce coats the pasta. Taste and season with salt and pepper, if needed.

Divide between plates and sprinkle with the basil. Serve

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