Best 8 Tomato And Anchovy Pasta Recipe By Tasty Recipes

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In search of a delightful and savory pasta dish that combines the vibrant flavors of tomatoes and the piquant notes of anchovies? Look no further than the "Tomato and Anchovy Pasta Recipe by Tasty." This tantalizing recipe promises an explosion of flavors that will surely satisfy your taste buds. Join us as we explore the culinary journey of creating this delectable dish, from gathering the essential ingredients to crafting a rich and flavorful tomato sauce infused with the essence of anchovies. Get ready to indulge in a pasta experience like no other, where simplicity meets sophistication in a symphony of tastes.

Here are our top 8 tried and tested recipes!

ANCHOVY AND TOMATO PASTA



Anchovy and Tomato Pasta image

Silky laced spaghetti noodles with an Anchovy and Tomato Sauce. This umami heavy anchovy pasta has an oven baked tomato heavy sauce and is brightened by basil and garlic.

Provided by Samantha

Categories     Main Course

Time 25m

Number Of Ingredients 10

2 cups halved cherry tomatoes (or other small and sweet tomatoes) (OR 2 x 28 oz. cans Diced or Whole Tomatoes)
6-8 fillets anchovies OR 3 tbsp anchovy paste*
4 cloves garlic, peeled and crushed
8-10 basil leaves
1/3 cup olive oil
1/4 tsp crushed red pepper flakes
1 tsp fine sea salt
1/2 tsp fresh ground black pepper
2 tbsp tomato paste
1 lbs (454 grams) dried spaghetti noodles**

Steps:

  • Preheat oven to 425° F.
  • In an ovenproof dish mix together tomatoes, anchovies, garlic, basil, oil, red pepper flakes, salt and pepper, and tomato paste. Bake for 20-25 minutes, stirring once halfway through. Anchovies and tomatoes should be soft and easily broken down with a spoon.
  • Meanwhile, cook pasta in a large pot of salted water, reserving 1/2 cup of pasta water.
  • Mash tomato mixture with a potato masher and mix in reserved cooking pasta water. Taste and season with more salt if required (add only a pinch or two at a time).
  • Toss noodles in sauce. Serve with additional finely chopped basil and parmesan cheese if desired.

TOMATO & ANCHOVY PASTA



Tomato & Anchovy Pasta image

This Tomato & Anchovy Pasta from Delish UK has a ton of rich, salty flavour.

Categories     dinner

Yield 4

Number Of Ingredients 7

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

Steps:

  • Place 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.
  • Add 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.
  • Meanwhile, 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.
  • Drain the pasta and stir through the sauce. Serve.

TOMATO AND ANCHOVY PASTA RECIPE BY TASTY



Tomato And Anchovy Pasta Recipe by Tasty image

Here's what you need: unsalted butter, anchovies, panko breadcrumbs, freshly grated parmigiano-reggiano cheese, extra virgin olive oil, garlic, red pepper flakes, cherry tomato, kosher salt, white wine, spaghetti, lemon zest

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 tablespoon unsalted butter
10 anchovies, finely chopped, divided
½ cup panko breadcrumbs
½ cup freshly grated parmigiano-reggiano cheese
¼ cup extra virgin olive oil, plus 1 tablespoon, divided
6 cloves garlic, minced
½ teaspoon red pepper flakes
2 pt cherry tomato, halved
1 teaspoon kosher salt, plus more to taste
1 cup white wine
1 lb spaghetti, cooked al dente, 1/4 cup (60 ml) cooking water reserved
lemon zest, to taste

Steps:

  • Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
  • Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
  • Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
  • Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
  • Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
  • Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
  • Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
  • Serve the pasta topped with the anchovy bread crumbs and lemon zest
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 109 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 10 grams

TOMATO-ANCHOVY PASTA



Tomato-Anchovy Pasta image

Provided by Maura Chamberlain

Categories     Fish     Pasta     Tomato     Quick & Easy     Parmesan     Simmer     Bon Appétit     Illinois

Yield 2 Generous Servings

Number Of Ingredients 7

1/4 cup olive oil
1 cup chopped green onions, (about 5)
4 garlic cloves, minced
1 2-ounce can anchovy fillets, drained, chopped
1 14 1/2- to 16-ounce can diced peeled tomatoes
3/4 pound rotini or other corkscrew-shaped pasta
1/2 cup grated Parmesan cheese

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Add green onions and garlic and sauté until soft, about 5 minutes. Add anchovies and stir 1 minute. Add tomatoes and simmer until sauce thickens slightly, about 6 minutes. (Can be made prepared 2 hours ahead. Let stand at room temperature.)
  • Cook rotini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add reserved cooking liquid to tomato-anchovy sauce in skillet and stir over medium-high heat until heated through. Add rotini and toss until sauce coats rotini. Add Parmesan cheese and toss to blend. Season pasta to taste with salt and pepper.

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE



Spaghetti with Tomato-Anchovy Sauce image

For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

1 can (28 ounces) whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
14 to 16 anchovy fillets, chopped
3 tablespoons chopped fresh basil leaves
Coarse salt and ground pepper
3/4 pound spaghetti, cooked according to package instructions and drained
Grated Parmesan

Steps:

  • In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

Nutrition Facts : Calories 495 g, Fat 12 g, Fiber 5 g, Protein 17 g, SaturatedFat 2 g

MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO



Midnight Pasta With Anchovies, Garlic and Tomato image

Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.

Provided by Melissa Clark

Categories     pastas, main course

Time 25m

Yield 2 servings

Number Of Ingredients 10

Salt, as needed
1/2 pound bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil, plus more as needed
4 garlic cloves, thinly sliced
4 to 8 oil-packed anchovy fillets, chopped (optional)
Large pinch of red-pepper flakes, plus more for serving
1 1/2 tablespoons tomato paste
1/2 small lemon, zested
Handful of coarsely chopped parsley or basil leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
  • Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
  • Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.

PASTA WITH ANCHOVIES AND TOMATOES



Pasta with Anchovies and Tomatoes image

Provided by Barbara Wichman Nowak

Categories     Fish     Pasta     Tomato     Quick & Easy     Vinegar     Basil     Prosciutto     Capers     Simmer     Gourmet     Tennessee

Yield Serves 4

Number Of Ingredients 12

1 pound bowtie-shaped pasta (farfalle)
3/4 cup finely chopped onion
1 garlic clove, minced
2 tablespoons olive oil
a 2-ounce can flat anchovy fillets, drained and minced
a 28- to 32-ounce can tomatoes, drained, reserving juice, and chopped
1 tablespoon balsamic vinegar
1/2 teaspoon dried hot red pepper flakes
2 tablespoons drained capers, chopped
2 ounces thinly sliced prosciutto, chopped (about 1/2 cup)
1/4 cup finely chopped fresh basil or parsley leaves (wash and dry before chopping), or to taste
Accompaniment: freshly grated Parmesan

Steps:

  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • In a large skillet cook onion and garlic in oil over moderately low heat, stirring, until onion is softened. Add anchovies and cook, stirring, 1 minute. Add tomatoes with reserved juice, vinegar, and red pepper flakes and cook, stirring occasionally, until slightly thickened. Add capers, prosciutto, basil or parsley, and salt and pepper to taste and keep warm.
  • Cook pasta in boiling water until al dente and drain in a colander. In a large bowl toss pasta with sauce and serve with Parmesan.

FAST TOMATO SAUCE WITH ANCHOVIES



Fast Tomato Sauce With Anchovies image

Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield enough for 1 pound of pasta, about 4 servings

Number Of Ingredients 5

2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
4 to 6 anchovy fillets, with some of their oil
1 28-ounce can tomatoes, crushed or chopped and drained of their juice
Salt and fresh-ground black pepper

Steps:

  • Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
  • Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 5 grams

Tips:

  • Use the right tomatoes: For the best flavor, use ripe, juicy tomatoes. Roma tomatoes are a good choice because they have a meaty texture and low water content.
  • Don't overcrowd the pan: When cooking the tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly and will make them watery.
  • Season the tomatoes well: Be generous with the salt and pepper when seasoning the tomatoes. This will help to bring out their natural flavor.
  • Use good quality anchovies: The anchovies are a key ingredient in this dish, so it's important to use good quality ones. Look for anchovies that are packed in olive oil and have a firm texture.
  • Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and unpleasant to eat.
  • Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

This tomato and anchovy pasta is a quick and easy weeknight meal that is packed with flavor. The combination of ripe tomatoes, briny anchovies, and salty Parmesan cheese is simply irresistible. If you're looking for a delicious and satisfying pasta dish, this is the one for you.

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