Spaghetti with Tomatoes and Anchovy Butter
A quick and delicious pasta recipe perfect for weeknights
½ stick unsalted butter
anchovy fillets packed in oil
medium tomatoes quartered
Kosher salt and freshly ground black pepper
Chopped tender herbs
such as flat-leaf parsley and/or chives
Freshly grated Parmesan for serving
Cook spaghetti and then drain, making sure to reserve about ½ cup pasta cooking liquid.
Meanwhile, heat butter in a large skillet over medium heat.
Cook your anchovy and garlic, until anchovies are broken down and garlic is soft, about 3-4 minutes.
Add your tomatoes and season with salt and pepper and cook, stirring occasionally, until softened, 8–10 minutes.
Toss in pasta and reserved pasta cooking liquid
cook until sauce coats pasta, about 2 minutes.
Toss in herbs.
Add freshly grated Parmesan and enjoy!
This recipe was from Bon Appetit via Google contributers.