Print Recipe

Spaghetti with Tomatoes and Anchovy Butter

A quick and delicious pasta recipe perfect for weeknights
Servings: 4 people


  • 1 lb spaghetti 1 box
  • 4 tablespoons ½ stick unsalted butter
  • 1 anchovy fillets packed in oil drained
  • 4 garlic cloves minced
  • 2 pounds 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.