Pasta with Tomato Anchovy Butter Sauce

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Pasta with tomato and anchovy butter sauce is a really easy pantry pasta dish that will please everyone. This tomato and anchovy pasta is made with fresh tomatoes, garlic, butter, and anchovies. The end result is a buttery delicious lightly flavored anchovy pasta that is ready in just minutes.

This simple tomato sauce recipe with anchovies and butter is quick to make for an easy dinner yet nice enough to serve to guests. This pasta happens to be one of my go-to pantry meals on those busy nights which means I make it often 🙂

Most of the ingredients are pantry items so you can stock up for a last-minute quick meal. Although this recipe calls for fresh tomatoes, I often use canned diced tomatoes to make it a complete pantry meal.

The simple ingredient of anchovies really elevates the flavors of a simple pasta dish with tomatoes. This will not be too intense with the flavor of anchovies. It will add just a little briny flavor and some salt to the buttery tomato sauce.

Let me show you how easy it is to make!

pasta with anchovy butter ingredients in prep bowls.

What you will need

Unsalted butter: This is the base for the anchovy sauce.
Olive oil: I prefer using extra virgin since it has a fruity flavor.
Anchovy filets (1-2 is all you need)
Fresh tomatoes: This makes the sauce.
Red pepper flakes: This adds a little background flavor but no heat.
Kosher salt: To taste. The anchovies will have some salt.
Spaghetti. I prefer spaghetti but you can also use a bucatini or any other pasta that you have on hand.

Making this anchovy butter pasta

cooking pasta with anchovy butter in a large skillet on the stovetop. — Tomatoes and butter cooking in the pan for the pasta.

Making this simple pantry pasta is just cooking your pasta and while that happens you are melting down the butter and anchovies in a saute pan.

Just add those tomatoes right in a simmer with herbs for just minutes! I might suggest adding some Parmesan at the end when serving.

Recipe Tips

When making this recipe, it is important to remember to scoop out a giant mug full of pasta water before you drain the cooked pasta. This pasta water is full of delicious starch and salt that will help build the sauce up later.

The pasta water also allows you to stop the anchovy pasta sauce from drying out once you add the pasta. The pasta will always continue to drink up liquids and if the sauce has nothing left then you would be left with a dry pasta.

Substitutions

This tomato and anchovy pasta is all about being simple and using up those pantry ingredients. Here are some ways I like to change up the recipe to use up what I have in my house:

Swap out capers for the anchovies. If you love this recipe but don't have anchovies on hand, using capers is such a great way to get that delicious briny flavor that you would find in anchovies.
Use diced canned tomatoes. If you are out of fresh tomatoes, diced canned tomatoes make a wonderful substitute.

Recipe Faqs

What is a good substitute for anchovy filets?

If you do not have anchovy filets, capers make a great substitute. Both have a delicious briny flavor and can be used interchangeably.

Where do you find anchovy filets?

Anchovy filets can be found in any local grocery store in the canned food section. They come in small cans or jars and are either packed in oil or water. They have a very long shelf life and making them a great pantry staple to have on hand.

More quick pasta recipes

pasta with sauce and tomatoes on a white plate

Print Recipe

5 from 1 vote

This simple Italian pasta made with tomatoes, anchovy filets and butter is a delicious quick meal that is ready in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Author: Melissa Oleary

Ingredients

1 lb spaghetti 1 box
4 tablespoon ½ stick unsalted butter
4 medium tomatoes diced
4 garlic cloves minced
2 anchovy fillets drained. If you really like anchovies add 3-4 fillets.
2 tablespoon extra virgin olive oil
2 tablespoon Chopped tender herbs I like Italian flat-leaf parsley
½ teaspoon Kosher salt and freshly ground black pepper
Freshly grated Parmesan for serving

Instructions

Bring a large pot of water to a boil for your pasta. Cook spaghetti according to the box instructions for al dente
1 lb spaghetti
Meanwhile, heat your butter and olive oil in a large skillet over medium heat.
4 tablespoon ½ stick unsalted butter, 2 tablespoon extra virgin olive oil
Cook your garlic, until soft, about 3-4 minutes.
4 garlic cloves
Add your tomatoes and season with salt and pepper and cook, stirring occasionally, until softened, 8–10 minutes.
4 medium tomatoes, ½ teaspoon Kosher salt and freshly ground black pepper
Add anchovies depending on the pasta you are making.
2 anchovy fillets
At this point, check your pasta and then drain when ready, making sure to reserve about ½ cup pasta cooking liquid.
Add your pasta to the saute pan with sauce and also add ½ of your reserved pasta water and turn the heat down to the lowest setting.
Cook until sauce coats pasta, about 2 minutes.
Check to see if pasta looks dry. If all the sauce was absorbed, add a little more of the reserved pasta water.
Toss in your herbs.
2 tablespoon Chopped tender herbs
Add freshly grated Parmesan and enjoy!
Freshly grated Parmesan for serving

Notes

Recipe adapted from bon appetit

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Main Course